zoom Teriyaki chicken fried rice

    Save to your scrapbook

    Teriyaki chicken fried rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Teriyaki chicken fried rice

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes

    Serves: 2


    2 British chicken thigh fillets (about 250g), cut into 2cm chunks
    5 tbsp Tanya’s Just Real Teriyaki Malarkey
    160g frozen edamame beans
    11⁄2 tbsp reduced salt soy sauce
    1 tsp toasted sesame oil
    250g pouch microwaveable jasmine rice
    4 tsp sunflower oil
    1 medium British Blacktail
    Free Range Egg, lightly beaten
    4 salad onions, sliced, greens and whites separated
    4 garlic cloves, crushed
    2 carrots, julienned or cut into matchsticks


    1.Marinate the chicken in the teriyaki sauce in the fridge for 20 minutes. Meanwhile, cook the edamame beans in a pan of boiling water for 5 minutes; drain. Mix the soy sauce and sesame oil in a bowl. Tip the rice into a separate bowl and use a fork to break up the grains. Ensure the remaining ingredients are prepped and laid out (see Cook’s tip).

    2. Heat 2 tsp sunflower oil in a wok over a high heat. Once smoking hot, add the chicken and marinade; stir-fry for 5 minutes until caramelised and cooked through, with no pink meat remaining. Tip into a bowl and set aside. Add another 1 tsp oil to the pan and scramble the egg for 30 seconds; set aside with the chicken.

    3. Add the remaining 1 tsp oil to the pan and stir-fry the salad onion whites, garlic and carrots for 1-2 minutes. Add the rice, cooked edamame beans and soy-sesame sauce and stir-fry for a further 2 minutes until piping hot. Tip in the chicken and egg, tossing briefly over the heat. Sprinkle over the salad onion greens to serve.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    It’s important to have all your stir-fry ingredients ready at the same time, as they will cook very quickly.

    And to drink...

    Kaapzicht Bush Vine Chenin Blanc, Stellenbosch, South Africa, has sun-ripened fruit on the palate, building to a crisp, dry finish.


    Average user rating

    4 stars