Chicken teriyaki with egg fried rice
- Serves: 2
- Prep: 30 mins
- Cook: 20 mins
Ingredients
- Leftover rice
- Spring onions
- 2 British Lion eggs
- 2 chicken breasts
- Teriyaki sauce
- Peas
- Oil
- Soy sauce
Method
- Add a dash of oil to a wok or saucepan, add your cooked rice, peas and chopped spring onions.
- Gradually stir in your beaten eggs. Fry for a couple of minutes and add soy sauce to taste.
- Marinate two chicken breasts in a couple of spoonfuls of teriyaki marinade for 30 minutes.
- Cook the chicken breasts in a griddle pan for 10 minutes until they are cooked through and serve them with the egg fried rice.
Egg fried rice is a great way to use up leftovers and anything else you find that needs using up.
Recipe courtesy of http://www.the-gingerbread-house.co.uk
Click on the stars to rate this recipe:
You might also like
Tuna and egg pie
Tuna and egg pie is a useful standby that makes the most of store cupboard ingredients - a tasty...
Curried rice, egg and pepper frittata
Most supermarkets sell bags of ‘economy’ peppers which are all shapes and sizes. They taste the same and are...
Perfect omelette
An omelette is a wonderful use for three fresh eggs and can be filled with your favourite ingredients, great...