Friday, November 20, 2009

Teriyaki Chicken and Fried Rice

So much for best laid plans. I thawed shrimp with every intention of making shrimp teriyaki tonight. When I unsealed the bag that held the shrimp, I was greeted by a surprisingly bad odor. In the (outside) garbage can it went and the plan turned to chicken. But wait, I had no fresh or defrosted chicken! So, what did I do? I used chicken nuggets. I had to - there were three hungry people in my kitchen. There were four, if you count me(can you count me? I am ALWAYS hungry). I threw the chicken nuggets in the oven and started in on the rice. Now, you can use regular rice, boil in bag rice, or even microwave rice. This will work with whatever you have in the house. It can be brown rice or white, whichever you prefer. Start to finish and depending which ingredients you use, this meal doesn't take more than twenty minutes. While I prefer to put more time and effort into my meals, this quick fix was just what I needed tonight. It was pretty tasty and enjoyed by all.

Jaime's Quick Fix Teriyaki Chicken and Fried Rice

10 chicken nuggets (you can also use 2 medium, boneless chicken breasts, breaded, fried and cut into pieces)
1 cup of white or brown rice (can be regular, boil in bag or microwave rice)
3 TBSP of teriyaki sauce (2 for the rice, 1 to add to chicken)

1 TSP of minced garlic
1 TBSP of olive oil
1 egg
1 TSP salt
1 TSP pepper

Prepare chicken nuggets according to box or bag, or prep and cook your breaded chicken cutlets. Prepare rice according to directions on box or bag. In a wok or medium pan, heat 1 TBSP of olive oil. Add rice when cooked. Stir in 1 TSP of minced garlic and 2 TBSP of teriyaki sauce. Stir intermittently for around three minutes then add salt and pepper. Finally, add egg to rice mixture and stir continuously until egg mixture is cooked and mixed into the rice. Then add cut up chicken to the rice mixture and add the last TBSP of teriyaki sauce. Keep stirring mixture for 5 minutes. Remove from heat and enjoy!

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