Make Your Own Takeout! Chicken Teriyaki w/ Fried Rice - Video -

Happy Happy Friday friends! I am back with a - Make Your Own Takeout - dinner that is sure to be a hit in your home, as it it ours! Both are super easy to make. Perfect for any night of the week and our kids totally love this meal. I explain everything in detail in the video and the recipe and more pictures are below!

EASY FRIED RICE

Ingredients

2 cups long-grain converted white rice 

1/4 cup oyster sauce

2 tablespoons light Japanese soy sauce

3 large eggs, beaten until just blended

2 tablespoons vegetable oil or Canola

1 cup frozen baby peas, thawed

2 or 3 scallions, thinly sliced

Sesame oil, as needed

Salt, as needed

Make the rice according to the directions. Its best to make it the night before but if you can't... make it early in the morning.. allow it to cool all day and use it in the dinner that night. 

Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and peas until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

TERIYAKI CHICKEN 

Ingredients

1/2 cup reduced sodium soy sauce

1/4 cup brown sugar

1 tablespoon chopped garlic

1 (1-inch) piece peeled, fresh ginger...ground ginger powder works too. 

2 pounds chicken...any kind will work. I like tenderloins and chicken breast on the bone the best. 

1 tablespoon canola oil

1 teaspoon salt

3 1/2 cups water

1 bunch scallions, ends removed

In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.

Preheat a grill or grill pan over medium heat. You can totally make this on the outside grill in the warm months too. 

Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken with the reduced marinade before turning. 

While the chicken is cooking, put the scallions on the grill. Cook until wilted, about 2 minutes per side. Sit aside. 

Transfer the rice to a serving platter. Top with the cooked chicken, garnish with grilled scallions and enjoy! I love serving this family style allowing everyone to help themselves. We normally make a big batch best after the first night, we take the left over chicken...cut it up small.. add it to directly to the rice...mix and eat throughout the week. You can always use pork too or just veggies if you want. 

Hope this inspires you to make your own takeout at home! You control the ingredients and its just as delicious!

Let me know if you try this!

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