Teriyaki Chicken Fried Rice

I added the pineapple and cashews! Delicious.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Rub both sides of the chicken with olive oil and season with salt and pepper.

Step 3

Place the meat in a casserole dish or broiler pan and cook until juices run clear and an internal temperature of 165°F has been reached, about 10 minutes.

Step 4

Remove Chicken from pan, dice and set aside.

Step 5

Prepare rice according to package instructions.

Step 6

Whisk egg in a small mixing bowl.

Step 7

Thinly slice the scallions.

Step 8

Heat the remaining olive oil in a large nonstick frying pan or wok over medium-high heat.

Step 9

Cook the egg first, stirring to scramble. When it’s done, remove eggs from the pan and set aside.

Step 10

Sauté the white and light green parts of the scallions until tender, about 2 minutes (save the dark green tips for garnish).

Step 11

Then add any desired vegetables and cook until softened, about 4 minutes. Then add cashews and pineapple and cook an additional 1 minute.

Step 12

Add the egg back into the pan along with the chicken, prepared rice and Teriyaki sauce and stir until evenly coated and everything is cooked through

Step 13

Garnish with remaining scallions.

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