Teriyaki Chicken Fried Rice
| Serves 2
|| Prep Time 10 minutes
|| Cook Time 10 minutes
200g boneless chicken breast, cut into thin stir fry strips
125g pouch Wattie’s WOK Creations Teriyaki Stir fry Sauce
½ tbsp sesame oil
2 eggs, lightly beaten
1 clove garlic, crushed
2 spring onions, sliced on the diagonal
½ cup Wattie's Frozen Peas
250g pkt microwave long grain rice
½ cup mung bean shoots
Asian fried shallots to garnish (optional)
- Place chicken in a saucepan. Pour over 1/3 of the Wattie’s WOK Creations Teriyaki Stir Fry Sauce and add 1/3 cup water. Bring to the boil. Reduce heat and simmer for 5 minutes. Turn the heat off and leave the chicken in the saucepan while preparing the fried rice.
- Heat sesame oil in a wok or non-stick frying pan. Add beaten eggs and stir while cooking for 1 minute until they are softly scrambled. Remove eggs from pan and set aside. Wipe out the pan if necessary.
- Heat an extra dash of sesame oil. Add garlic and spring onions to the pan and stir fry over medium heat for 1 minute. Drain poached chicken strips, discard cooking liquid and add to the pan with Wattie’s Frozen Peas. Continue stir frying until peas are thawed.
- Add rice and remaining 2/3 of the WOK Creations Teriyaki Sauce. Toss to combine and continue cooking until rice is hot and chicken cooked. Just before serving toss through cooked egg and mung bean shoots. Serve garnished with Asian fried shallots if wished.