Teriyaki Chicken Fried Rice
skip the local takeout and try my chicken fried rice! It is made with a special and delicious sauce.
Equipment
- Stovetop
Ingredients
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 2 green onions
- vegetables
- 1 teaspoon sesame oil
- ⅛ cup Splenda
- 16 ounces ground chicken breast
- ¼ cup liquid egg whites
- 2 teaspoons Sriracha sauce more to taste
- ¼ cup soy sauce low sodium
- ¼ cup teriyaki sauce
- 1 cup cooked rice
- ¼ cup cooked riced cauliflower
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- ½ teaspoon paprika
- ½ teaspoon ginger ground
- ½ teaspoon seasoned salt
- ½ teaspoon oregano
Instructions
- Mince the garlic and dice up the onion and any other vegetables that you are using. I like them pretty small; however, you can make them your desired size.
- Heat a large pan over medium/heat. Drizzle on the oil and allow that to heat up. Once heated, add the garlic and all the vegetables. Sprinkle them with a little bit of salt and sauté until slightly soft, about 3 minutes.
- Add the ground chicken and start breaking it up. Sprinkle on the seasonings and continue to breakup while cooking. Continue to break up and mix in the seasonings until the chicken is fully cooked.
- Move the chicken to the sides of the pan, forming a hole in the middle. Pour in the eggs and allow them to heat up a little. Keep mixing and scrambling the eggs until fully cooked.
- Reduce the heat to a low. Pour on all the sauce and mix to fully combine. Add in the cooked rice and riced cauliflower and toss to coat again.
Nutrition
Serving: 1 cupCalories: 226kcalCarbohydrates: 17gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1713mgPotassium: 537mgFiber: 1gSugar: 8gVitamin A: 220IUVitamin C: 5mgCalcium: 26mgIron: 1mg
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