I was wanting stir fry, and it's a half hour to get to town, so I decided to make some. It was delicious, and I don't even want to go to town now.
rice cooked earlier or the day before and refrigerated- makes it stay separated better
chicken breast cut in one bite sized chunks
egg or eggs
vegetables - frozen peas and corn and scallions
seasonings
teriyaki sauce
It's best to cut the chicken into inch chunks and have the vegetables cut and ready to go. This recipe makes up fast once you get going.
First, put a little oil in the skillet. I used a 12 inch cast iron pan. Let the oil heat up in medium to med high heat.
Season chicken and put in skillet. Brown quickly until cooked. Then take chicken out of skillet and set to side
Pour in frozen peas, carrots and fresh cut scallions and stir them around until warm.
Sprinkle some seasonings. You can just do salt and pepper or other flavors you like.
Move veggies to side of pan and then scramble an egg or two on the other side.
Pour in cooked rice from fridge and stir that good.
Sprinkle with teriyaki sauce - low sodium
Add chicken in and stir.
Do all this quick.
Ready to serve.
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