This was wonderfully flavourful and so easy to make. I do love it when last minute decisions go well. I was planning a completely different dish for my dinner at the weekend and realised I forgot some of the ingredients, so as you do, you make the most of what you have in your cupboards. This was simple to make and using mostly store cupboard ingredients too it was super tasty.
I mean who doesn’t like Fried Rice? At the moment as our favourite restaurant’s are not open due to the pandemic, this is great dish to create your own Chinese takeout food at home. A great dish on its own or as a side dish.
3 Chicken Breasts (skinless)
120ml Teriyaki Sauce
1 Onion, diced
2 Tsp Diced Garlic
3 Tbsp Toasted Sesame Oil
150-200g Rice (I used wholegrain but you can use long grain white or Jasmine which works well)
200g Frozen Peas and Diced Carrots
2 Large Eggs
4 Tbsp Soy Sauce
Salt & Pepper to taste
4-6 Spring Onions for topping, chopped
- Heat the sesame oil in a deep pot/pan on medium to high heat and season & brown the chicken breasts.
- Add to the pot the garlic & onions and cook for a couple of minutes until softened.
- Pour in Teriyaki Sauce, put lid on pan and cook on a very low heat for about 3 hours.
- While the chicken is cooking, cook the rice as per instructions and put to the side and allow to cool. TIP: The rice is much better when cooked, cooled and left for a couple of hours.
- After 3 hours, slice chicken into smaller pieces (it should flake apart nicely). Add to the pot, the rice, peas, carrots and soy sauce. Stir through and place lid back on pot.
- In a fry pan, add a little oil and scramble the eggs, add to the pan when ready, mix & serve with a sprinkle of spring onions on top. Yummy!