Chicken teriyaki with egg fried rice
- Serves: 2
- Prep: 30 mins
- Cook: 20 mins
- Leftover rice
- Spring onions
- 2 British Lion eggs
- 2 chicken breasts
- Teriyaki sauce
- Soy sauce
- 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
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