At Home Hibachi Chicken & Fried Rice

Step 1

Peel & small dice half of the carrots. Thinly slice the other half. Wash & cut the florets off of the head of broccoli. Chop half of the broccoli florets into small pieces. Wash & small dice half of the zucchini. Thinly slice the other half. Peel & thinly slice half of the onion. Small dice the other half.

Step 2

Heat a drizzle of oil in a frying pan on medium heat. Add the chicken & season with salt & pepper. Cover & cook the chicken for 6-7 min. Flip & cook for an additional 5-6 min or until the chicken is fully cooked. Remove the chicken from the pan & let it rest.

Step 3

In the same pan, add the larger cut vegetables: onion, zucchini, carrot & broccoli. Add half of the soy sauce, teriyaki sauce & sriracha sauce (optional). Add a splash of water to the veggies & stir. Cover & cook for 4-5 min. Remove the veggies from the pan & set aside.

Step 4

In the same pan, add another drizzle of oil. Add the small cut veggies: carrot, zucchini, onion & broccoli. Add the cooked white rice & stir. Add the remaining soy sauce & sriracha sauce (optional). Add another drizzle of oil if needed & fry the rice for 3-4 min or until the veggies are cooked well.

Step 5

Make a well in the center of the pan. Add a drizzle of oil & crack the egg in. Quickly stir the egg & cook for 1 min. Then stir the rice into the egg & cook for another 2-3 min.

Step 6

Slice the cooked chicken into bite-sized pieces & serve alongside the rice with cooked veggies. Spoon the remaining teriyaki sauce over the chicken. Enjoy!