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

1. 1 Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 8 Slide crispy rice onto a large plate. Top rice with chicken, sesame seeds, and scallions. Drizzle with more teriyaki sauce.

Nutrition per serving