Instructions
Step 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 2 Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
Step 3 In the same pan, add the remaining oil and sauté garlic and ginger until fragrant.
Step 4 Push aromatics to one side and pour in the beaten eggs, scrambling until cooked.
Step 5 Add chilled rice to the pan and stir well to combine with the eggs.
Step 6 Pour in soy sauce and mix until the rice is evenly coated.
Step 7 Return the cooked chicken to the pan.
Step 8 Add teriyaki sauce and brown sugar, stirring to coat everything evenly.
Step 9 Cook for another 2–3 minutes until the sauce thickens and becomes glossy.
Step 10 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to keep the rice moist. You can also microwave in short intervals, stirring between each for even heating.
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