• Taylor Hubbard

Shrimp Fried Rice & Teriyaki Chicken



1 tbsp Olive oil

3/4 cup teriyaki sauce

garlic powder

onion powder

pepper

2 boneless chicken breasts


Fried Rice

1 cup white rice

1 tbsp olive oil

3 eggs

Shrimp

2 tbsp butter

salt & pepper

mushrooms (optional)

chopped garlic

chopped onion

stir fry veggies (or fresh veggies of your choice)

1/2 cup soy sauce



Prep

Boil rice, sit in fridge to cool. Cut chicken breast in pieces and season with garlic powder, onion powder and pepper.


Heat pan/wok to medium to high heat add olive oil and teriyaki sauce. Let heat up so the sauce is hot enough to kind of caramelize. Add chicken to pan and cook until done, and chicken is covered in sauce and caramelized.


Turn stove to medium heat, add olive oil and 3 eggs. Cook eggs until soft, add butter, shrimp and mushrooms. Season with salt and pepper. Add chopped onion and veggies, cook until onion is translucent, & shrimp is cooked through. Turn heat up and add in cooked rice and gradually add soy sauce while mixing everything together.








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