Sesame Oil 1 Pound Chicken Breast 1 Cup Frozen Peas and Carrots 6 Green Onion Stalks 2 Cloves Minced Garlic, chopped 1 Head Cauliflower
sesame oil on medium heat and cook chicken thoroughly. As the chicken is cooking, use a cheese grater to shred the cauliflower, set aside. Once chicken is finished, set this aside also. Add second tablespoon of oil to wok and add garlic, green onion, peas, and carrots. Sauté for around 5 minutes on medium heat. Use this time to dice your now cooked chicken if you notice some pieces are too large. Add cauliflower into wok and continue cooking for another 5 minutes. Add chicken back into wok once the mixture is fulling sautéed. Beat your two eggs, push the rice mixture to one side of the wok and add the eggs to the other. Beat continuously and stir into rice mixture evenly once you notice the egg starting to cook. Add 6 tablespoons of soy sauce.
Chicken Teriyaki FriedRice is filled with veggies and makes a delicious one-pot dinner idea. I was surprised at home simple the process was to make this batch of Chicken Teriyaki Brown Rice compared to what I had built up in my mind
Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy
remove from oven, and stir in chicken. Add rice mixture to vegetable mixture in pan. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic. 2 Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. 3 In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Bake 8 to 10 minutes or until rice starts to brown. 4 Create 6 wells in rice mixture