Ingredients
Scale
- 3 pieces boneless, skinless chicken breasts, diced
- 3 cups uncooked white rice
- 1 yellow onion, diced
- 2 zucchinis, diced
- 1 cup baby bella mushrooms, chopped
- ½ cup unsalted butter, divided
- 3 large eggs
- 3 tablespoons soy sauce
- 1 cup teriyaki sauce or glaze
- Black pepper, to taste
- Optional: Yum Yum sauce (for drizzling)
- Optional: chopped green onions (for garnish)
Instructions
- Prepare the white rice according to package instructions. Cool completely and refrigerate 3–4 hours or overnight.
- Heat ¼ cup butter in a skillet or griddle over medium-high heat. Sauté onion, zucchini, and mushrooms 4–5 minutes until tender but still crisp.
- Add chilled rice to skillet. Add remaining ¼ cup butter and fry until lightly golden and crispy.
- Scramble the eggs on open space of skillet until just cooked, then fold into rice.
- Drizzle soy sauce over rice, season with black pepper, and mix. Add sautéed veggies back in and combine.
- Cook diced chicken in cleared skillet section until golden, 5–6 minutes. Add teriyaki sauce and cook 7–8 more minutes until fully cooked.
- Mix teriyaki chicken into rice and veggies. Serve hot, drizzled with Yum Yum sauce and garnished with green onions if desired.
Notes
- Use day-old rice for best results. Customize with your favorite veggies and proteins!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 135 mg