Teriyaki Chicken Fried Rice | Five ingredients, one pot, SUCH an easy weeknight meal!
So the tagline of this recipe should be “An easy one pot dinner the kids will gobble up! . . . . You know, assuming that they are normal and not possessed by an evil spirit that has infested them for the sole purpose of making you certifiably insane before you turn 40.”
I thought for sure that this recipe would be a total win with my whole family. Delicious teriyaki? Check. Rice that everyone loves? Check. The neutral and go to chicken? Check. Peas and carrots that everyone always eats without protest? Check.
I had all my bases covered! Right? For sure.
Except that I forgot to take into account . . . Quinny. That little wild card who has the will power of Ghandhi for not eating when it is a cause that she believes in. His was peace. Hers is making her mother crazy.
So I’m still calling this recipe a win. It is easy, nutritious, and you really can’t go wrong with a one pot dish. Especially in the winter. Just make sure that no Quinnys sneak up to your dinner table and throw your sanity and sense of peace off.
- 1/4 cup vegetable oil
- 1 lb chicken, sliced thin
- 3 cups cooked left over rice (at least four hours old)
- 1 cup teriyaki sauce
- 2 cups frozen veggies (I used peas and carrots)
- Heat the oil over medium high heat. Cook the chicken until it is browned on the outside.
- Add the left over rice and cook for about five minutes.
- Add the Teriyaki sauce and stir to coat the chicken and the rice.
- Add the frozen vegetables and continue cooking another two to three minutes to ensure that they are warmed to the temperature of the rest of the dish.
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