Teriyaki Chicken Fried Rice

FOODISTA
12Ingredients
40Minutes
580Calories

Ingredients

US|METRIC
  • 3 chicken thighs (boned, skinned and cut into bite size pieces)
  • 100 grams mushrooms (assorted, shitake, oyster and shimeji are good)
  • 3 inches cooked rice (cooled, preferable left overnight the fridge)
  • 1/2 cup frozen peas (or petits pois)
  • 1 red onion (chopped)
  • 1 large egg (beaten)
  • 2 garlic cloves (minced)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 4 tablespoons vegetable oil
  • Remove All from Shopping List

    Directions

    1. Mix the mirin, soy, sugar and tbsp of sake in a bowl and marinate the chicken for 15-30 minutes.
    2. Heat 1 tbsp of the oil in a pan over high heat and throw in your mushrooms. Spread them out in a single layer to cook evenly and leave for 2-3 minutes (don’t be tempted to stir them or they won’t colour nicely). Once nicely browned, turn them over. After a minute, add in the remaining sake, toss and deglaze the pan. When all the sake has been absorbed remove mushrooms and set aside in a bowl.
    3. In the same pan heat 2 tbsp oil and fry the onions for a couple of minutes. Lift the chicken out of the marinade and add to the onions, cooking until nicely browned on all sides (5-6 minutes). Add the peas and cook, while stirring, for another minute. Pour in reserved marinade and let bubble and thicken slightly, coating the chicken and peas. Remove from heat and set aside.
    4. In a wok (or large, deep frying pan), heat the remaining oil on a medium heat. Pop in the garlic and cook, stirring, until fragrant (do not let the garlic colour too much). Turn the heat to high, then add the cold rice to the pan and mix thoroughly, using a wooden spoon to break up any lumps.
    5. Once the rice has warmed through return the other cooked ingredients to the pan and stir to combine, making sure the teriyaki sauce has covered all the rice. Push the rice to one side of the wok, then pour in the beaten egg. Leave for a minute to set a little, then stir continuously to scramble. When the egg has just about cooked, mix it in with the rice and you’re ready
    Discover more recipes from Foodista
    Did you make this?

    NutritionView More

    580Calories
    Sodium35% DV850mg
    Fat63% DV41g
    Protein67% DV34g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories580Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat8g40%
    Trans Fat0g
    Cholesterol200mg67%
    Sodium850mg35%
    Potassium530mg15%
    Protein34g67%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A15%
    Vitamin C15%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.