There is no need for Chinese take away if there are some super easy recipes like fried rice available. In this case I made it tastier with rich teriyaki sauce and just used leftover vegetables I found at home, some carrots and broccoli. You can use any other vegetables, like beans, baby corn, or mangetouts as well.
Use brown rice for a wholesome option, or just go for regular white rice if you prefer that.
If you swap chicken to prawns, I am sure that will be a delicious option too.
2 chicken breasts
100 g teriyaki sauce
1 red onion
2 cloves garlic
Half head broccoli
120g brown rice
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp oil
Dice the chicken and marinate with the teriyaki sauce for at least an hour in the fridge.
Cook the brown rice following the instructions on the package. Prepare the vegetables for stir-frying. Chop the onion, mince the garlic, peel, and chop the carrot and cut the broccoli florets into smaller pieces.
Take a wok and cook the chicken over medium heat on a tablespoon of oil. Remove the cooked chicken and set aside.
Add a bit more oil to the wok and add the red onion. Cook for 2 minutes, then add the garlic, and the carrot. Cook for 3-4 minutes, then add the broccoli. Cook for another 5 minutes stirring frequently. Push all the veggies on one side of the wok and add the eggs. Scramble the eggs until they start to harden, then mix with the veggies. Add the cooked brown rice, the chicken, the soy sauce and the sesame oil and mix all well together. Add cracked black pepper or salt if needed.