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Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings


  • 2 cups cooked instant white rice cooled
  • 2 tablespoons pure vegetable oil divided
  • 1 pound boneless, skinless chicken breasts chopped
  • 1/2 cup chopped onion
  • 1/4 cup teriyaki marinade & sauce divided
  • 1 teaspoon chopped garlic
  • 2 large eggs beaten
  • 1 cup frozen peas & carrots thawed
  • 1 teaspoon crushed red pepper optional
  • 1/4 cup cashew halves & pieces


In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, onions, 2 tablespoons teriyaki and garlic. Stir-fry until chicken is cooked through; remove from skillet. Set aside.

Add remaining oil to skillet. Pour in egg; when set turnover and continue cooking until completely set (about 1-2 minutes). Remove from skillet and chop; set aside.

Add rice, chicken, peas & carrots, red pepper flakes and remaining teriyaki sauce to skillet. Stir-fry until heated through; stir in cooked eggs and cashews. Serve immediately.