Time 1h Yield 8 serving(s) Number Of Ingredients 12 Steps:
Rinse rice. Place in a pot with a tight fitting lid, along with 2 cups water, 2 bouillon cubes, and butter. Bring to a boil, reduce heat, cover, and simmer for 45 minutes. DO NOT REMOVE LID. Remove from heat and let sit covered for 10 minutes. Fluff with a fork. While rice is cooking, sauté onion, celery and carrots in butter and olive oil over medium heat until tender. Add garlic and mushrooms and cook just until mushrooms are tender. Add teriyaki and simmer until liquid is absorbed. Stir vegetables into rice and serve.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips. Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
Time 11m Yield 12 Number Of Ingredients 8 Steps:
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Time 20m Yield 8 Number Of Ingredients 10 Steps:
Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat. Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Time 1h35m Yield 4 servings Number Of Ingredients 12 Steps:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour. In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside. In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent. Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy. Enjoy!
Yield Makes 2 to 3 servings Number Of Ingredients 6 Steps:
- In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
- Divide the fried rice between two or three thermoses.
More about “teriyaki rice recipes”
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Place the first seven ingredients in a large saucepan, and bring to a boil. Stir in the rice. Cover and simmer for 20-25 minutes.
