Grilled Teriyaki Chicken and Fried Rice

Teriyaki Chicken

What you need:

• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 tbsp. rice vinegar
• 1 tbsp. firmly packed light brown sugar
• 1 tsp. ground ginger
• 1 tsp. ground garlic
• Chicken

Directions:

1. Combine oil, soy sauce, vinegar, brown sugar, ginger and garlic in a small bowl. Whisk until blended.
2. Place chicken in a large resealable plastic bag. Add oil mixture and coat the chicken. Seal the bag.
3. Marinate in refrigerate, turning occasionally, for 4 hours.
4. Grill chicken on grill, turning frequently until cooked through, about 20 minutes.

Fried Rice

What you need:

• 1 to 2 tbsp. sesame oil [I used vegetable because Matthew is allergic to sesame]
• 4 garlic cloves, minced [1 clove= 1/4 tsp. garlic powder]
• 1/2 inch gingerroot, minced [used ground ginger]
• 1/2 medium onion, diced
• 2 green onions, diced
• 1 carrot, diced
• 1/2 cup peas
• 1/2 cup corn
• 2 eggs, scrambled
• 4 cups cooked rice [if you use minute rice, it's 2 cups uncooked]
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1 to 1 1/2 tbsp. honey

Directions:

1. Scramble the eggs. Set aside.
2. Mix soy sauce, rice vinegar and honey and set aside. Next time I am using a little less rice vinegar and a little more honey closer to the 1 1/2 tbsp. side.
3. Heat oil in pan over medium heat. Add garlic, ginger, and onions. When the onions are brown, add peas, carrots and corn.
4. After the veggies are tender, add scrambled eggs and toss around to coat in oil.
5. Add rice and mix well with the veggies. Then add soy sauce mixture and stir until combined. Turn up the heat a little higher and cook for a few minutes for most of the vinegar to cook off.

Recipe Source: Food.com