Food Savoury

Teriyaki Chicken & Egg-Fried Rice

July 2, 2019

Just one of the things I love about this meal is that it is super practical for packed lunches. You can make a big batch, have half for dinner and the leftovers for lunch the next day!


  • 1 Large Chicken Breast
  • 100g Brown Rice
  • 20g Garlic (chopped)
  • 8g Ginger (chopped)
  • 100g Onion (chopped)
  • 2 tbsp Honey
  • 6 tbsp Soy Sauce
  • 2 Eggs
  • 50g Sweetcorn
  • 100g Mixed Vegetables


  1. Dice the chicken.
  2. Boil the rice and set aside.
  3. In a large wok, fry the chicken until golden brown.
  4. Add the onion, garlic and ginger.
  5. Bit by bit add the soy sauce and honey to create a teriyaki glaze – you can add more of each if need be. Add the sweetcorn and other mixed veg to the chicken and sauce.
  6. Crack and whisk the eggs together in a bowl.
  7. In a small pan start to scramble the eggs, once scrambled mix in with the eggs and add to the rest of the mix.
  8. Make sure the teriyaki chicken and rice is fully combined and serve.



Also See: Chicken Steeps & Homemade Pizza

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