Teriyaki Chicken Fried Rice Recipe

Teriyaki Chicken Fried Rice

1. Preparation [00:32]

• Finely mince the 4 slices of ginger and 4 cloves of garlic.
• Chop the green onion into small pieces.

2. Marinating the Chicken [00:57]

• Cut the chicken into large dices.
• In a bowl, add 3/4 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1/2 tsp brown sugar, 2 tsp cornstarch, and 1/4 tsp baking soda. Mix well. Add 1 tsp oil and mix again.

3. Eggs [01:31]

• Beat 2 large eggs in a bowl with 1/8 tsp salt.

4. Cooking [01:58]

• Heat oil in a pan over medium-high heat. Scramble the eggs, break them into small pieces, and remove from the pan.
• Add a little more oil if necessary, then add the chicken. Pan-fry until golden brown.
• Add half of the minced garlic, stir-fry until cooked, and remove chicken from the pan.
• Add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tsp brown sugar to the pan to make the teriyaki sauce. Once boiling, return the chicken to the pan and coat well. Remove and set aside.
• In the same pan, heat more oil, then add the minced ginger and the remaining garlic. Briefly sauté.
• Add the cooked rice and stir-fry until hot and loose. Season with 1/4 tsp salt.
• Add the frozen vegetables (corn, diced carrot, green peas/edamame) and stir-fry until cooked.
• Stir in any remaining teriyaki sauce from the chicken plate.
• Add the scrambled eggs, chopped green onion, and the teriyaki chicken to the rice. Toss everything briefly and serve.