This mash up of Japanese and Chinese recipes is completely unauthentic… BUT, it’s a super tasty meal and incredibly quick and easy to prepare. Give it a try!
PREPARE TERIYAKI SAUCE
Whisk together soy sauce, brown sugar and vinegar. Remove 3 Tbsp of the sauce into a small bowl - this is for the fried rice. Add dissolved cornflour into remaining sauce and stir to combine.
Dice chicken into cubes and season with salt and pepper. Dice carrots and broccoli into small pieces.
COOK CHICKEN, VEGGIES AND RICE
Heat oil in a medium-large frying pan over a medium-high heat and cook chicken, stirring occasionally, until browned all over and virtually cooked through.
While chicken is cooking, microwave carrots, broccoli and edamame beans for 3 1/2 minutes, until tender. Microwave rice for 2 minutes (or according to instructions on the packet).
Pour the sauce with the cornflour over the cooked chicken, turn the heat down to low and simmer until thickened while you cook the remainder of the meal.
MAKE FRIED RICE
Whisks eggs with a fork. Heat 1 teaspoon oil in a large wok over a high heat. Add eggs and cook until scrambled. Remove from the pan onto a small plate. Add remaining teaspoon of oil followed by the cooked vegetables and stir fry for a couple of minutes, until they start to brown. Add rice and sauce (set aside in step 1) and stir fry for 1-2 minutes. Stir through egg.
Serve teriyaki chicken and sauce on top of fried rice and sprinkle with sesame seeds.
WINE MATCH: A Sauvignon Blanc balances the salty flavours nicely.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce and gluten-free cornflour.
INGREDIENT SWAP: The veggies in the fried rice can be swapped with any veggies you might have sitting in your veggie drawer that need to be used up. Frozen peas are a good substitute for edamame beans.
STORING AND REHEATING: Store individual portions in the refrigerator. Reheat in the microwave as required.