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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 2 cups cooked brown rice
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- counts teriyaki sauce
- 1 yellow squash, chopped
- 1 handful shredded carrot
- 2 eggs
- 2 boneless chicken breasts
- 1 tablespoon sesame seeds, toasted if you like (optional)
Method
- Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
- In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
- Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
- Serve topped with sesame seeds.
