- 5 cups of rice (brown or white) - 2 zucchini, diced - 2 carrots, diced - 1 red pepper, diced - 4 green onions, diced - 1/2 tbsp of garlic, minced - 1 cup cooked broccoli - 2 cups Leftover chicken teriyaki - 1 tbsp sesame oil - 1 tbsp Butter - 4 eggs, scrambled - 1/4 cup chicken teriyaki sauce reserved plus 1/4 cup water to thin out the sauce
1. Heat skillet on medium high with oil and butter. 2. Add carrots and cook for about 4-5 mins. 3. Add red pepper, garlic and bottoms of green onion cook for 3 mins. 4. Add half of your thinned out teriyaki sauce. 5. Add zucchini and the rest of the green onion cook for an additional 3 mins. 6. Add broccoli and chicken teriyaki. Heat for 2 mins. 7. Push the mixture to half the skillet. Add the eggs to the skillet and cook until done. 8. Mix eggs and the veggie mixture together. 9. Add rice and the rest of the sauce. 10. Enjoy!
Notes/Quick Tips: - You can add different veggies. Use whatever you have! - Add whatever protein you have- chicken, beef, pork or shrimp! You can even do a mixture. - You can use other oils if you don’t have sesame.
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