The Freshman Cook: September 2020

When the outside temperature gets “Late Summer Hot”, as I like to call it, I look for ways to avoid heating up the kitchen when ever possible. One of the best ways I have found to achieve this, is to substitute pre made ingredients so the meal is quicker to make, spending less time in the kitchen and more time staying cool! 

Today, I am sharing this Teriyaki Chicken Fried Rice recipe. It is easy to make, takes very little time, and it tastes amazing! I know your family and/or friends will love it! I avoided creating a hot kitchen by boiling the rice earlier in the morning. There is no harm in cooking the rice ahead of time. After cooking, let it cool completely. If you spread the cooked rice in a glass dish, it will cool fast on the counter. Then cover it and let it chill in the fridge. For the chicken, I  used a store bought rotisserie chicken from the grocery. Cut or pull your chicken apart into small bite sized pieces and pile it up for the recipe.  I usually pull it apart, but chopping is good too. I prefer to only use the white chicken for this recipe, but if you like dark or a mix, use it. There is always someone around that enjoys the dark meat, so it never goes to waste!

Teriyaki Chicken Fried Rice

(recipe makes 4-5 servings)

(printable recipe at end of page) 

1 Cooked Rotisserie Chicken

2 bags (or 2 cups) of uncooked Rice

1 pat of Butter 

8 Eggs

Black Pepper

1 pat of Butter

1 cup of frozen Corn

1 small Onion, chopped into small pieces

3-4 stalks green Onion, chopped into small slices

Teriyaki Sauce 

Soy Sauce

Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.

Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.

Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don’t burn.

Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.

 I know you will love this dish!

Thank you for joining me today! I hope you give this recipe a try and let me know what you think!

Some of my fellow bloggers are joining me today in celebrating our Favorite Chicken Recipes! I hope you find some new chicken inspiration from this list of yummy meals!

Favorite Chicken Recipes

• Baked Buffalo Chicken Nuggets by Books n’ Cooks
• Chicken Fajitas by That Recipe
• Cream Cheese Spinach Stuffed Chicken by Making Miracles
• Creamy Artichoke Chicken Breast by Art of Natural Living
• One Skillet Chicken and Noodles. by A Day in the Life on the Farm
• Oven Fried Chicken Thighs by Cheese Curd In PAradise
• Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
• Pesto Crusted Oven Fried Chicken by A Kitchen Hoor’s Adventures
• Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D’s Books and Cooks
• Slow Cooker Chicken and Gravy by Blogghetti
• Tandoori Chicken by Palatable Pastime
• Teriyaki Chicken Fried Rice by The Freshman Cook

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Print

• 1 Cooked Rotisserie Chicken
• 2 bags or 2 cups of uncooked Rice
• 1 pat of Butter
• 8 Eggs
• Black Pepper
• 1 pat of Butter
• 1 cup of Frozen Corn
• 1 small Onion, chopped into small pieces
• 3-4 stalks green Onion, chopped into small slices
• Teriyaki Sauce
• Soy Sauce

1. Start by stripping all the meat you want from the chicken. I have a friend who only likes dark meat, so I make a bag for him at this time in the process. Chop the meat you want to use for the dish into small pieces. Cook the rice and let cool.
2. Scramble your eggs and set aside with the chopped chicken. Sprinkle the eggs with black pepper.
3. Melt a pat of butter in a large frying pan. Pour the cooked rice into the pan. Add the corn, pepper, green onion and white onion. Cook on medium to medium high, moving the ingredients around the pan, so they don’t burn.
4. Add chicken and rice into pan. Add teriyaki sauce into pan. Mix it all together. Let it cook, stirring when needed, until everything is hot.
5. I know you will love this dish!

chicken, rotisserie chicken, teriyaki chicken, dinner, lunch, big meals, buffet, church dinners