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Roasted Garlic Teriyaki Fried Rice with Chicken

Read Reviews (21)

"Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal." — Kikkoman

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Original recipe makes 6 servings Change Servings

1/2 pound boneless skinless chicken breasts
2 tablespoons vegetable oil
3 green onions and tops, chopped
1 carrot, julienned

1 egg, beaten
4 cups cold cooked rice
3 tablespoons Kikkoman Roasted Garlic Teriyaki Marinade & Sauce

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Directions

Cut chicken into thin strips.
Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.

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Reviews More Reviews

Most Helpful Positive Review

Mar 16, 2006

I followed the recipe completely except we couldn't find the kikomans sauce so I used KC Masterpiece Honey Teriyaki marinade. It was great! I have filed this recipe in our family favorites.

—RYANDT

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Most Helpful Critical Review

Jun 03, 2010

This recipe is what I see as a good jumping off point for a great dish. The changes I made were to give it more flavor and a bit of a spicy kick. When cooking the chicken I added about 1/2 tbs. of chili paste, 2 tsp. of crushed garlic, and a few squirts of Siracha. Then when frying the rice I used Yoshidas Sweet Teriyaki sauce, about 2 tbs. of soy sauce, and then added a little bit more Siracha. The result was a fabulous flavor.

—Sarah2095

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25 Ratings

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Nov 20, 2005

This dish turned out a little bland for me. I was expecting more flavor...I added a lot more Garlic Teriyaki sauce that the recipe called for and still found it lacking in flavor. It would have been better with chili paste. I'm not sure if I'll use this same recipe again.

—Jenna

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Jun 22, 2010

I marinaded my chicken overnight. I also went with a 1/3 of a cup marinade. It was great.

—Julie Smith

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Jul 08, 2005

This was alright. Nothing too exciting. We made more chicken than it called for and therefore added more sauce. We also added another egg. I used jasmine rice which worked fine.

—sarahk

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Apr 29, 2007

Very good but definately should double the sauce amount for a better taste.

—Josh H.

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Dec 03, 2010

very good. i think i could of eaten the whole thing on my own and not shared any with the rest of the family. my wife is planning to use shrimp next time.

—Barb

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Feb 04, 2011

This is a good base recipe. You'll probably want to add more teriyaki or soy sauce because it's a little bland with only 3 TB of flavoring to 4 cups of rice + meat/veg. If the taste isn't quite right to you, you may want to consider adding: sesame oil, oyster sauce, soy sauce, Sriracha, ginger, black pepper. These are all flavors that show up variously in fried rice across the board and everyone's used to something different :)

—JARRIE

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Nutrition

Calories
246 kcal
12%

Carbohydrates
33.8 g
11%

Cholesterol
55 mg
18%

Fat
6.5 g
10%

Fiber
0.9 g
4%

Protein
12 g
24%

Sodium
803 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Garlic Teriyaki Fried Rice with Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 246
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 1.3g 6 %
Cholesterol 55mg 18 %
Sodium 803mg 32 %
** Potassium 149mg 4 %
Total Carbohydrates 33.8g 11 %
Dietary Fiber 0.9g 4 %
Protein 12g 24 %
Sugars 2.3g
Vitamin A 36 %
Vitamin C 3 %
Calcium 3 %
Iron 18 %
** Thiamin 20 %
** Niacin 47 %
** Vitamin B6 13 %
** Magnesium 8 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.