tropical fried rice bowl
EditIngredients
- 2 cups instant rice
- 1/2 cup frozen veggie bag (peas/carrots/onion)
- egg
- 1/4 cup pineapple chunks (fresh is best but canned works too)
- cashews (optional)
- 3 TBS soy sauce
- 1/4 cup teriyaki sauce
- 1 TBS brown sugar (or substitute)
- 1/2 tsp garlic powder
- ginger
- black pepper
- 1/4 tsp curry powder
- 6-8 boneless skinless chicken tenderloins (cut into bite sized pieces)
- 2 TBS soy sauce
- 1/4 cup teriyaki sauce (I like Kikkoman)
- salt
- pepper
- garlic
Sauce:
- 2 TBS soy sauce
- 1/4 cup teriyaki sauce
- honey
Teriyaki Chicken:
Instructions
- 1
Cook rice and set it aside to cool (or cook it the night before and store in a tupperware in the fridge until you're ready to use)
- 2
Mix together sauce ingredients in a small bowl and set aside.
- 3
In a large skillet sprayed with cooking spray, turn heat on medium high and add frozen veggies, saute until they are tender.
- 4
Scoot them to the side and add egg, let this scramble, then stir to combine with veggies.
- 5
Finally add pineapple chunks + cashews and saute until toasted.
- 6
Add rice and pour sauce over, toss this around until everything is evenly coated and combined.
- 7
Divide into containers/plates.
- 8
Cut chicken into bite sized chunks and sauté in a large skillet (let it get hot before adding chicken).
- 9
Cook until chicken is white inside and golden brown on the outside.
- 10
Season with salt, pepper, garlic.
- 11
Add soy sauce, teriyaki sauce, and honey.
- 12
Divide chicken evenly into your meal prep containers/plates.
- 13
*if you're feeling fancy you can serve this in a hollowed out half of a pineapple with a side of teriyaki chicken/shrimp!