This pan fried crispy rice topped with teriyaki chicken is a fun snack or appetizer.
Ingredients
- 0.25 cups thinly sliced scallions
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons ground ginger
- 0.25 teaspoons kosher salt
- 0.67 cups teriyaki sauce
- 4 cups cooked and cooled white rice
- 2 tablespoons toasted sesame oil
- 1 cup rotisserie chicken
- 0.5 teaspoons toasted sesame seeds
Instructions
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1
Gather all ingredients.
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2
Stir together scallions, soy sauce, garlic powder, onion powder, ginger, salt, and 1/3 cup of the teriyaki sauce in a small bowl until combined.
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3
Stir together 2 cups of the rice and 2 tablespoons of the teriyaki sauce mixture in a medium bowl. Add oil in a 10-inch non-stick skillet. Add rice mixture to skillet and use a flat spatula to flatten it into an even layer and cover the bottom of the skillet.
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4
Stir together remaining 2 cups rice and remaining 6 tablespoons teriyaki sauce mixture until rice is completely coated. Spoon rice mixture onto the rice in skillet. Use a flat spatula to press rice down and flatten, ensuring there are no gaps.
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5
Cook over medium, uncovered, pressing rice down occasionally, until it sizzles and begins to brown and crisp along edges of skillet , 6 to 7 minutes. Remove from heat.
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6
Place a large plate upside down over the skillet. Holding both firmly, flip the skillet over so rice is on the plate. Gently slide rice back into skillet, using a flat spatula to push if needed. Cook over medium until a crust begins to form and edges are crisp, 5 to 6 minutes.
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7
While rice is cooking, stir together shredded chicken and remaining 1/3 cup teriyaki sauce in a small skillet. Cook over medium until chicken is warmed through, about 2 minutes.
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8
Slide crispy rice onto a large plate. Top rice with chicken, sesame seeds, and scallions. Drizzle with more teriyaki sauce.
Nutrition Facts
Per serving
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