9-Ingredient Chicken Fried Rice

9-Ingredient Chicken Fried Rice

Recipe by Sandra MyersCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy




  • 3 boneless skinless chicken breasts

  • 3 cups cooked white rice (best with refrigerated leftover rice)

  • 2 eggs, slightly beaten

  • 1 (18oz) bottle Teriyaki sauce

  • 3-4 tablespoons soy sauce

  • 1 cup frozen peas and carrots, thawed

  • 1 small onion, chopped

  • 2 teaspoons minced garlic

  • 3 tablespoons sesame oil (or vegetable oil)


  • Place chicken in a crock-pot. Pour in teriyaki sauce, cover and cook on HIGH for 3 hours.
  • Once cooked, remove and let cool. Slice into small piece and set aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add peas, carrots, onion and garlic. Stir fry until tender.
  • Reduce heat to medium-low and push veggie mixture to one side of skillet
  • Pour eggs on the other side of skillet. Scramble into small pieces and fry until cooked.
  • Stir in rice and soy sauce. Stir and combine with veggies.
  • Stir in cooked chicken and cook until mixture is heated through.
  • Turn off heat and garnish with parsley, if desired.
  • Serve immediately!


  • You may also bake chicken in oven at 375 F° for 35 minutes.
9-Ingredient Chicken Fried Rice
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