Instructions
Step 1 Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked, then remove and set aside.
/nStep 2 In the same pan, add remaining oil and sauté garlic and ginger until fragrant.
/nStep 3 Push the mixture to one side and scramble the eggs on the other side until fully cooked.
/nStep 4 Add the cooked rice to the skillet, breaking up any clumps and stirring well.
/nStep 5 In a small bowl, mix soy sauce, honey, brown sugar, and teriyaki sauce.
/nStep 6 Pour the sauce over the rice and stir until evenly coated.
/nStep 7 Return the cooked chicken to the skillet and mix everything together.
/nStep 8 Cook for a few more minutes until heated through, then garnish with green onions and black pepper before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce, or microwave in short intervals, stirring in between. Freeze for up to 1 month for longer storage.
Continue on the next page