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#Breaded #and #fried #Rice

The World's most delicious food cake drink
Breaded and fried Rice 


Fixings 

3 boneless, skinless chicken bosoms 

1 (18 oz) bottle Teriyaki sauce 

3 Tablespoons sesame oil (or vegetable oil) 

1 glass solidified peas and carrots (defrosted) 

1 little onion, cleaved 

2 teaspoons minced garlic 

2 eggs, marginally beaten 

3 mugs cooked white rice (day old or extra virus rice is ideal) 

3-4 Tablespoons soy sauce 

Guidelines 

Cook chicken shrouded in teriyaki sauce in a simmering pot on high warmth for 3 hours. Or on the other hand in stove at 375 F° for 35 minutes. When cooked, cut into little pieces. Put aside. 

Warmth the oil in an expansive skillet or wok over medium-high warmth. Include the peas/carrots blend, onion and garlic. Pan fried food until delicate. 

Lower the warmth to medium-low and drive the blend off to the other side. Pour eggs on the opposite side of skillet. Pan fried food until mixed. 

Presently gather the rice and soy sauce and mix all into a single unit well. Mix in cooked chicken and cook until blend is warmed through.