Chicken teriyaki with egg fried rice

Chicken teriyaki with egg fried rice
  • Serves: 2
  • Prep: 30mins
  • Cook: 20mins


  • Leftover rice
  • Spring onions
  • 2 British Lion eggs
  • 2 chicken breasts
  • Teriyaki sauce
  • Peas
  • Oil
  • Soy sauce


  1. Add a dash of oil to a wok or saucepan, add your cooked rice, peas and chopped spring onions.
  2. Gradually stir in your beaten eggs. Fry for a couple of minutes and add soy sauce to taste.
  3. Marinate two chicken breasts in a couple of spoonfuls of teriyaki marinade for 30 minutes.
  4. Cook the chicken breasts in a griddle pan for 10 minutes until they are cooked through and serve them with the egg fried rice.

Egg fried rice is a great way to use up leftovers and anything else you find that needs using up.

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