CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
CHICKEN FRIED RICE RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
- Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
- Serve with a sprinkle of sesame seeds and green onion.
- Enjoy!
Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams
STEAK-AND-EGG FRIED RICE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
- Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.
- Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.
Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 241 milligrams, Sodium 792 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams
RICE BOWLS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
- Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams
CHICKEN FRIED RICE
This thrifty Asian-inspired one-pot recipe uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
Provided by Lucy Netherton
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
- Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
- Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
Nutrition Facts : Calories 443 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
BACON AND EGG FRIED RICE RECIPE BY TASTY
Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion
Provided by Tasty
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat three eggs in an empty bowl and add a bit of salt until well-combined.
- Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
- Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
- Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
- Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
- Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
- Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
- Sprinkle with green onion, as desired.
- Enjoy!
Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
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