Teriyaki Chicken with egg-fried rice: Recipe

It's not often that I use "ready mades" or "cheat" products in the kitchen however a long, hard, day at work can make them a necessity.

I found this recipe for Teriyaki Chicken with Egg fried rice in the August 2010 edition of Delicious magazine and have made it at least 6 times - once for a large dinner party - and every time it's been complimented on its great flavours, colours and textures and is a quick, hearty and impressive dish.

This recipe uses pre-cooked basmati rice (I use the Tilda pouches) but I'm sure you could boil or steam rice if you have the inclination or the luxury of time.

Teriyaki chicken with egg-fried rice
Serves 2

Ingredients

• 2 skinless chicken breasts, flattened slightly with a rolling pin.
• 3 tbsp teriyaki marinade
• 2 tbsp sesame oil
• 250g Rice (I use Tilda Steamed Pure Basmati Rice)
• 4 spring onions, finely chopped
• 75g Frozen petit pois, defrosted
• 50g roasted peppers in oil, drained and chopped or 1 fresh red pepper, diced.
• 1 tbsp soy sauce
• 1 large egg
• Lime wedges to serve.
  

Method

1. Place the chicken breasts in a bowl and coat in the teriyaki marinade and 1 tbsp of the sesame oil, cover and leave in the fridge for up to 20 mins.
2. Heet a wok witht the remaining 1 tbsp of sesame oil. If using a fresh pepper stir fry it for a couple of minutes.
3. Add the cooked rice to the wok and stir fry for 4 minutes.
4. Heat a griddle pan or frying pan and cook the chicken on each side for 3-4 minutes or until cooked through.
   
5. Add the spring onions, peas, roasted peppers (if using) and soy sauce to the rice and cook for a further 2 minutes.
6. Add the egg to the rice and stir quickly to ensure that it scrambles through the rice.
7. Serve the chicken on top of a pile of egg fried rice with a squeeze of lime juice over the top.

Quick, simple and delicious!
Enjoy!