Teriyaki Chicken with Fried Rice and Sautéed Vegetables

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 garlic and ginger and sauté until fragrant.
Step 4 Push to one side and pour in the beaten eggs, scrambling until cooked.
Step 5 Add the chilled rice and soy sauce, stirring well to combine with the eggs.
Step 6 Return the chicken to the pan and pour in teriyaki sauce and brown sugar.
Step 7 Stir everything together and cook for 2–3 minutes until the sauce thickens and coats the chicken and rice.
Step 8 In a separate pan, heat olive oil over medium heat.
Step 9 Add zucchini and mushrooms, season with salt and pepper, and sauté for 5–6 minutes until tender.
Step 10 Garnish with green onions and serve chicken and fried rice with sautéed vegetables on the side.

Storage and Reheating Tips

Store leftovers in airtight containers 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. Vegetables can be reheated in a pan to maintain their texture. Avoid overcooking to prevent dryness.