HOW TO MAKE CHICKEN TERIYAKI FRIED RICE
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| CHICKEN TERIYAKI FRIED RICE |
👉INGRIDIENTS👈
for 4 servings
2 boneless, skinless chicken bosoms, cubed
1 cup teriyaki sauce (240 mL)
2 teaspoons oil
½ cup onion (75 g), diced
1 tablespoon garlic, minced
½ cup carrot (60 g), diced
1 cup broccoli floret (150 g)
3 eggs, beaten
3 cups earthy colored rice (690 g), cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste
HOW TO MAKE CHICKEN TERIYAKI with FRIED RICE Arrangement
1. Marinate the chicken in teriyaki sauce in the cooler for something like 60 minutes.
2. In a wok or profound skillet, add the chicken in the teriyaki marinade and cook all together over high warmth. Put away.
3. In a similar container, add the oil and cook onions, garlic, and carrots until onions are clear.
4. Add broccoli and cook an extra 3-4 minutes. Push the entirety of the cooked vegetables to the side of the skillet.
5. Beat the eggs and fill the got half free from the skillet. Scramble the eggs and blend in with the remainder of the vegetables.
6. Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Blend well and let the rice cook until marginally firm.
Appreciate!
END
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