Chicken Teriyaki Fried Rice
(printable recipe at end of page)
1 bag uncooked White Rice
1 pound raw Chicken Breast
Black Pepper
1/2 teaspoon Garlic Powder
1 tablespoon Butter
1 ear Fresh Corn on the Cob
Salt
Pepper
1 stalk Green Onion
1/2 package Fresh Broccoli
1 tablespoon Butter
3 fresh Eggs
Teriyaki Sauce
Cook the rice according to the package directions. Drain and set aside. Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom. You will have two slices of chicken. 
Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a frying pan until they are done.Â
Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized. 
Once the corn has cooled, cut the corn from the cob using a sharp knife. Here’s a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl as you cut the kernels off otherwise they tend to fly around the counter and floor. You can also cut a little bit from the tip of the corn to make it stable to cut the bottom of the corn cob off. 
Chop a stalk of green onion into little pieces. Set aside. 
Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, but you don’t want it too soft. 
Place a pat of butter in a large skillet. Heat the pan on medium heat. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Turn the ingredients around the pan as they are cooking. Add the raw eggs to a small bowl and beat them with a fork or small whisk. Pour the egg mix in with the ingredients. Use a spatula to turn the ingredients over. The goal is to coat the ingredients with the egg as it cooks. 
Toss and turn the ingredients in the pan until the eggs are fully cooked. Right before your eggs look done, add the teriyaki sauce. 
Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!
How to prep the ingredients so this recipe is quick and easy when you want to serve dinner:
~ Boil the rice and cook the chicken breast earlier in the day or even the night before you will use it.Â
~Cook the corn on the cob. Cut the kernels off the cob now or right before making your dish.
These are just a couple things you can do ahead to save time on a busy night.Â
Thank you for stopping by today! I hope you enjoyed this recipe! Check out all the chicken recipes listed below from my blogging friends! Then scroll down for a printable copy of this family favorite recipe!
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dinner, lunch
Japanese
This tasty dish will make your dinner time decision easy! Full of flavor, start with a chicken breast, add veggies, rice and egg for a bowl full of amazing flavor !
Chicken Teriyaki Fried Rice
- 1 bag uncooked White Rice
- 1 pound raw Chicken Breast
- Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Butter
- 1 ear Fresh Corn on the Cob
- Salt
- Pepper
- 1 stalk Green Onion
- 1/2 package Fresh Broccoli
- 1 tablespoon Butter
- 3 fresh Eggs
- Teriyaki Sauce
- Cook the rice according to the package directions. Drain and set aside.
- Rinse the chicken and pat it dry with a paper towel. Filet the chicken by slicing the chicken through the middle from the top to the bottom.
- You will have two slices of chicken.
- Sprinkle the chicken pieces with black pepper and garlic powder. Chop the chicken into small bite sized pieces. Add the butter to your frying pan and cook the chicken pieces in a large frying pan until they are done.
- Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
- Once the corn has cooled, cut the corn from the cob using a sharp knife. Here’s a little hint that I use: Place a corn cob holder on the flat end of the cob. Place your hand on the holder to control the corn while you are cutting the kernels off the cob. Start at the top of the cob and slice down. To keep things clean and neat, place the cob in a large bowl or on a plate as you cut the kernels off.
- Chop a stalk of green onion into little pieces. Set aside.
- Chop the broccoli florets from the stalk. Place in a bowl and cover the broccoli with warm water. Cook in the microwave for 2-3 minutes. Check the top of the stalk to test if it is done. If you need additional time, try a minute at a time. A sharp knife should go into the broccoli stalk easily, to make sure the broccoli doesn’t overcook.
- Place a pat of butter in a large skillet. Add the rice, chicken, corn, green onion, and broccoli to the frying pan. Add the raw eggs to the pan, mixing it in with the ingredients. Heat the pan on medium heat, turning the ingredients. The eggs will cook at this time. Add teriyaki sauce and stir into mix.
- Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
- Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!
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