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:
- Combine oil, soy sauce, vinegar, brown sugar, ginger and garlic in a small bowl. Whisk until blended.
- Place chicken in a large resealable plastic bag. Add oil mixture and coat the chicken. Seal the bag.
- Marinate in refrigerate, turning occasionally, for 4 hours.
- 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:
- Scramble the eggs. Set aside.
- 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.
- Heat oil in pan over medium heat. Add garlic, ginger, and onions. When the onions are brown, add peas, carrots and corn.
- After the veggies are tender, add scrambled eggs and toss around to coat in oil.
- 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