Teriyaki Chicken Fried Rice Recipes

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FODY'S LOW FODMAP TERIYAKI CHICKEN FRIED RICE



Fody's Low FODMAP Teriyaki Chicken Fried Rice image

No need to order takeout when you can whip up this easy Low FODMAP Chicken Fried Rice recipe in less than 30 minutes. It's so simple, even non-cooks will have success, and Fody's gluten-free Teriyaki Sauce makes the perfect chicken fried rice marinade. Tender chicken breasts (naturally FODMAP-free), scallion greens, rice, eggs, no FODMAP carrots and a Low FODMAP serving size of peas. That's right! A generous tablespoon of frozen peas is Low FODMAP according to Monash University lab testing - and that small amount goes a long way, as you can see here.

Provided by Fody Food Co.

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons Fody Garlic-Infused Olive Oil
1 ½-pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt
Freshly ground black pepper
2 tablespoons toasted sesame oil
1 cup (64 g) chopped scallion greens, plus extra
2 medium carrots, trimmed, peeled and diced
4 cups (760 g) cooked brown or white rice, warm or room temperature
¼ cup (45 g) frozen peas; no need to defrost
3 large eggs, beaten
¼ cup (60 ml) Fody Teriyaki Sauce & Marinade

Steps:

  • In a wok or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering.
  • Add chicken and season with salt and pepper.
  • Cook until the chicken is just shy of being completely cooked through; remove from wok.
  • Return wok to heat and add toasted sesame oil, heating until shimmering.
  • Add 1 cup (64 g) scallion greens (remember, only the greens are Low FODMAP) and carrots and cook until crisp tender.
  • Stir in the rice, breaking it up well, and peas and cook until warmed through.
  • Add beaten eggs and stir-fry, coating everything well with the egg. When the eggs are about halfway cooked, add the chicken and Fody Low FODMAP Teriyaki Sauce & Marinade and keep stir-frying until chicken is cooked through.
  • Serve immediately, garnished with extra scallion greens. Enjoy this tasty restaurant-style chicken fried rice!

ROASTED GARLIC TERIYAKI FRIED RICE WITH CHICKEN



Roasted Garlic Teriyaki Fried Rice with Chicken image

Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 7

½ pound boneless skinless chicken breasts
2 tablespoons vegetable oil
3 green onions and tops, chopped
1 carrot, julienned
1 egg, beaten
4 cups cold cooked rice
3 tablespoons Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

Steps:

  • Cut chicken into thin strips.
  • Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
  • Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
  • Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 33.8 g, Cholesterol 50.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 803.2 mg, Sugar 2.3 g

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

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

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

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

FRIED RICE CHICKEN TERIYAKI CUPS RECIPE BY TASTY



Fried Rice Chicken Teriyaki Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, rice, onion, carrot, scallion, ginger, garlic, salt, seasoned rice vinegar, soy sauce, large eggs, olive oil, chicken breast, salt, garlic, ginger, soy sauce, honey, sesame seeds, cornstarch, lime

Provided by Julie Klink

Categories     Appetizers

Yield 12 cups

Number Of Ingredients 21

nonstick cooking spray
3 cups rice, cooked
1 cup onion, minced
¾ cup carrot, finely diced
1 cup scallion, chopped, plus more for serving
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon salt
1 tablespoon seasoned rice vinegar
3 tablespoons soy sauce
2 large eggs
1 tablespoon olive oil
2 lb chicken breast, cubed
½ teaspoon salt
2 cloves garlic, minced
1 teaspoon ginger, minced
½ cup soy sauce
⅓ cup honey
1 tablespoon sesame seeds
1 tablespoon cornstarch
1 lime, juiced

Steps:

  • Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
  • In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
  • Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
  • Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
  • Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
  • Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
  • Let rice cups cool slightly, then remove them from the muffin tin.
  • Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 27 grams, Sugar 11 grams

TERIYAKI CHICKEN FRIED RICE



Teriyaki Chicken Fried Rice image

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 boneless, skinless chicken breast (about 8 ounces), diced
1 cup frozen peas and carrots, thawed
1 small red bell pepper, diced
1 bunch scallions, chopped
1 tablespoon grated fresh ginger
3 cups cooked white rice, cold or at room temperature
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce

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.

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