Instructions
Step 1 Cook macaroni according to package instructions, drain, and let cool.
Step 2 In a bowl, mix mayonnaise, vinegar, sugar, salt, pepper, and shredded carrots, then fold in the macaroni. Chill in the refrigerator.
Step 3 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 4 Add chicken pieces and cook until browned and cooked through.
Step 5 Add sliced onions and garlic, sautéing until softened and fragrant.
Step 6 Pour in teriyaki sauce and cook until the chicken is well coated and the sauce thickens. Set aside.
Step 7 In another pan, heat remaining oil and scramble the eggs until fully cooked.
Step 8 Add mixed vegetables and stir-fry briefly.
Step 9 Add cooked rice, breaking up clumps, and stir well.
Step 10 Stir in soy sauce, oyster sauce, and sesame oil, mixing thoroughly.
Step 11 Garnish fried rice with chopped green onions.
Step 12 Serve teriyaki chicken with fried rice and a side of chilled macaroni salad.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 4 days.
Reheat chicken and rice in a skillet or microwave until hot, adding a splash of water if needed.
Keep macaroni salad chilled and do not reheat.
For best texture, reheat only the portion you plan to eat.
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