Teriyaki Chicken Fried Rice

This zero-sugar teriyaki chicken fried rice recipe is particularly flavorful and packed with high-quality protein. The steamed rice used for this recipe is made with chicken broth, which adds an additional level of flavor to the dish.

Steamed rice is a great source of calories and is easy to digest, especially if you soak the rice in water before you cook it. Soaking the rice allows enzymes to naturally start breaking down the starch in the rice, making it easy for your body to absorb as much of the nutrition from it as possible while simultaneously reducing stress on your digestion system. Keep in mind that the longer you soak your rice, the less time it will need to cook.

Making the perfect steamed rice can be tricky, and the recipe may need some adjustment depending on your location, but once you figure out the timing, it will come out perfect every time. The type of equipment, type of rice, and even your elevation can affect cooking times. The quantity of the cooking liquid can be the difference between mushy or fluffy rice so If your rice comes out mushy try reducing the amount of cooking liquid, if it’s chewy or under cooked, try adding a tad more chicken broth and cook it a little longer.

You can modify this recipe to your individual tastes. If you don’t like peas, substitute them for something else, like mushrooms. You can also use different types of rice, like Basmati rice, but I think jasmin rice is best suited for this recipe. So play around with it and make it your own. If you like spicy foods, try adding red pepper flakes or garlic chili paste. You could even switch out the chicken for beef or shrimp if that’s more your style.

If you’re short on time, try using frozen herb cubes instead of preparing fresh garlic and ginger. These herb cubes can be found in the frozen foods section of most grocery stores, and they are almost as good as fresh ingredients.

Using day-old rice is necessary for a proper fried rice dish. When you use fresh steamed rice, the final product won’t come out right, so make the rice the day before and have it on standby. You can also save time by making the teriyaki chicken in advance too. The best way to prepare for this is over a few days. Start on day one by soaking the rice and marinating the chicken. The next day you can cook the rice and grill the chicken. Then, on the third day, all you have to do is fry up the rice and add the cooked chicken.

Another time-saving tip is to use frozen peas and carrots. If you do, make sure to thaw them in advance and drain any excess liquid. You can toast your peas and carrots in a dry skillet over medium heat for added flavor.

Teriyaki Chicken

Ingredients:

• 2 pounds of Chicken Thigh
• 2 cloves Garlic
• 1 inches Ginger
• 1 Tablespoon Sesame oil
• 1/2 cup Coconut Aminos
• 1 Tablespoon Rice vinegar
• 1 Tablespoon Worcestershire sauce
• Fresh Ground Black Pepper to taste

Directions: 

1. Create a marinade by combining the garlic, ginger, sesame oil, coconut aminos, rice vinegar, Worcestershire sauce, and black pepper in a container or zip-top bag big enough to hold all of the chicken.
2. Mix the marinade and add chicken thigh
3. Let marinate for at least one hour or up to overnight.
4. Grill chicken until fully cooked.
5. Let cool, chop chicken into approximately 1/2 inch cubes, and then refrigerate for later use.

Steamed Rice

Ingredients:

• 2 Cups Chicken Broth
• 1 Cup Jasmin rice

Directions: 

Rice cooker:

1. Put the chicken broth and presoaked and rinsed rice into a rice cooker pot and stir.
2. Push the start button and wait until it’s done cooking.
3. Fluff rice with a fork, let it cool, and then refrigerate it for later use.

Pressure cooker:

1. Put the chicken broth and pre-soaked and rinsed rice into a rice cooker pot and stir.
2. Seal and cook on high pressure for 4 minutes, then let the pressure naturally release for 10 minutes.
3. Fluff rice with a fork, let it cool and then refrigerate it for later use.

Saucepan:

1. Put the chicken broth into a saucepan.
2. Set over high heat until it starts to boil.
3. Add the presoaked and rinsed rice and stir.
4. Cover, reduce to medium heat, and let simmer for about 18 minutes.
5. Remove from heat, leave the lid on the saucepan, and allow the rice to steam for an additional 5 minutes.
6. Fluff rice with a fork, let it cool and then refrigerate it for later use.

Fried Rice

Ingredients:

• 4 Cup of Steamed Rice (Cold)
• 1 Pound (Large Dice) Teriyaki Chicken
• 4 Eggs
• 1/2 an Onion (Diced)
• 1 Tablespoon of Butter
• 1 Cup of Peas
• 2-3 Large Carrots (Diced)
• 2 cloves of Garlic
• 1 Green Onion (Thinly Sliced)
• 2 Tablespoons of Coconut Amino
• 1 Tablespoon of Sesame oil
• 2 Tablespoons of Coconut Oil
• 1 Tablespoon of rice vinegar
• Fresh Ground Black Pepper to taste

Directions: 

1. Whisk eggs.
2. Place 1 tablespoon of butter into a large skillet over medium heat.
3. Once the butter is melted, add the eggs to the skillet and cook until done.
4. Remove eggs from the pan and set aside.
5. Heat the coconut oil in the same skillet over medium heat until melted. Add the onions and a pinch of salt and cook for about a minute or until translucent.
6. Add carrots and peas to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
7. Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.
8. Add the eggs and chicken back to the pan and stir in coconut amino, rice vinegar, and sesame oil. Cook for 1-2 minutes to heat through.
9. Serve immediately with green onions for garnish.