Teriyaki Eggs Recipes

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
• Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

Steps:

• In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

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!

Steps:

• Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
• Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
• Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
• Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
• To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.