Chicken Teriyaki Fried Rice/#OurDinnerTable

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We are talking about rice recipes today, and I have a tasty Chicken Teriyaki Fried Rice recipe to share with you! This rice dish is easy to make, because most of the ingredients are prepped before you start to cook. You can prepare them early in the day, toss them in the fridge, and quickly put it all together before dinner. I used a boil in the bag rice, making this meal simple and quick.

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. 

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. 

~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. 

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!

Raveable Rice Recipes

• Cheesy Broccoli Chicken and Rice from A Kitchen Hoor's Adventures
• Cheesy Rice and Lentils from Art of Natural Living
• Chicken and Leek Risotto from That Recipe
• Chicken Teriyaki Fried Rice from The Freshman Cook
• Creamy Wild Rice and Sausage Soup from Cheese Curd In Paradise
• Easy Stuffed Pepper Casserole from Blogghetti
• Taco Zucchini Boats from Fresh April Flours
• Vaangi Bath / Eggplant Rice from Magical Ingredient

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chicken, dinner, lunch, food for a large group, rice dish, broccoli

dinner, lunch

Japanese

Yield: 3-4

Author: The Freshman Cook

Chicken Teriyaki Fried Rice

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 !

Ingredients

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

Instructions

1. Cook the rice according to the package directions. Drain and set aside.
2. 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.
3. You will have two slices of chicken.
4. 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.
5. Butter a corn cob and season with salt and pepper. Place on the grill and cook until kernels are golden brown and caramelized.
6. 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.
7. Chop a stalk of green onion into little pieces. Set aside.
8. 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.
9. 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.
10. Toss and turn the ingredients in the pan until the eggs are fully cooked. Once the eggs are done, your dish is done.
11. Spoon the Chicken Teriyaki Fried Rice into a bowl and enjoy!

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Creature from the Deep Soup!

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This soup is the perfect soup for your Halloween buffet. It is spooky, has green stuff, and is covered in goo!  It will also keep you warm when you are trick or treating.

Creature from the Deep, Soup

5 tablespoons Butter, divided

1 small Onion

1 stalk Celery

3 cups Chicken Base  

8 cups Broccoli Florets

3 tablespoons Flour 

  2 cups Milk

 Black Pepper

2 cups Shredded Cheddar Cheese

Chop up the stalk of celery into bite size pieces.

Chop the onion also.

Melt 2 tablespoons of the butter and saute the onion and celery

in a large pot. Cook until tender.

Make base according to directions . I love to use

Tone's Chicken Base. To get the 3 cups we need, I just 

mixed 3 teaspoons of base with 3 cups of rolling boiling 

water. Tone's has a great flavor, and it is easy to store 

in the refrigerator. Add the broth to the pot.

Chop up the broccoli into small bite size pieces. 

Cut all excess stalk off of the broccoli.

Add broccoli to the pot.

Cover and cook for 10 minutes.

In a small saucepan, add 3 tablespoons of butter, and the flour.

Then add the milk, stirring until thick and bubbly.

Add to soup. Mix.

Add cheddar cheese, and stir.

The heat will help the cheese melt, 

and it will become creamy.

Delicious!

Thanks for joining me!

Next up~ Yummy Mummy Calzones!!

See you then!

Steamed Broccoli!

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This week I switched the soup/salad portion of our weekly meals to include a vegetable. Today the vegetable is steamed broccoli. I chose broccoli because it has one of the highest amounts of antioxidants of all vegetables. It's just good, and good for you. This dish requires very little in the way of ingredients making it a good dish for a freshman cook. But it's not the easiest dish. Close attention is needed to the steaming process to produce the best tasting broccoli, because over cooking can ruin it.

 

Steamed Broccoli

Fresh Broccoli

Butter

The broccoli I used today is a broccoli crown. It means that the 

stalk has been cut down before you buy it. 

Crowns are generally a little more money, because you are not 

getting the stem, but unless you want to use the stem to make soup

they are usually thrown away.

Trim the crown by cutting bite size pieces of broccoli away from the crown.

I could not find my steamer anywhere, so I had to improvise.

All I needed was something to raise the broccoli above the water.

I used metal cookie cutters and made two layers.

I put water in the pan, about 2" of it.

Then I put the broccoli on the top of the cutters

It worked great!

Put a lid on the pan, and bring the water to a boil.

Let the broccoli steam for 10 minutes. Take a piece out

and check to see if it is tender by sticking a knife in a stem.

When the broccoli is done, top it with a pat of butter.

Enjoy!

Thank you for joining me today!

Due to problems I had with obtaining some of the ingredients I need for 

the appetizer this week, I had to switch days, making the vegetable today and 

I will be making the appetizer tomorrow.

I appreciate your patience with my scatterbrain!

See you tomorrow!