Take-out teriyaki chicken with fried rice

Procedimento

1. 01
   Passaggio 1Marinate the chicken

   Combine the soy sauce, oyster sauce, mirin, sesame oil, grated garlic, grated ginger and black pepper, then mix them with the chicken thighs.

   Nota

   The mirin line allows honey mixed with rice vinegar as an alternative.

   sovracoscia di pollosalsa di soia2 cucch. di 3 cucch.salsa di ostriche3 cucch. di 8 cucch.mirin1 cucch. di 3 cucch.olio di sesamo1 cucch. di 3 cucch.aglio4 spicchio di 9 spicchiozenzero3 cucch. di 5 cucch.pepe nero
2. 02
   Passaggio 2Prepare the vegetables

   Slice the onion and green onion and mince the garlic.

   cipollacipollottoaglio3 spicchio di 9 spicchio
3. 03
   Passaggio 3Cook the bok choy

   Soak the bok choy in water, cut off the stalks if desired, and cook it in the pan with oil.

   Nota

   The bok choy is optional.

   bok choyolio vegetale1 cucch. di 2 cucch.
4. 04
   Passaggio 4Cook the chicken in teriyaki

   Add the teriyaki sauce and the chicken to the pan and cook until the chicken is glazed.

   sovracoscia di pollosalsa di soiasucco d'aranciazucchero di cannamieleamido di maissalsa di ostrichemirinzenzeroolio di sesamo1 cucch. di 3 cucch.
5. 05
   Passaggio 5Scramble the eggs

   Oil the pan and pour in the beaten eggs, then cook them until scrambled.

   uovoolio vegetale1 cucch. di 2 cucch.
6. 06
   Passaggio 6Cook the vegetables

   Add the diced onion and diced vegetables to the pan with the eggs and cook until softened.

   cipollaDiced vegetables
7. 07
   Passaggio 7Add the rice

   Add the cooked white rice to the pan and stir it in with the vegetables.

   riso bianco
8. 08
   Passaggio 8Add the fried rice sauce

   Add the soy sauce, dark soy sauce, oyster sauce, white pepper, garlic powder and sesame oil, and add the butter to the rice.

   salsa di soia1 cucch. di 3 cucch.salsa di soiasalsa di ostriche2 cucch. di 8 cucch.pepe biancoaglio in polvereolio di sesamo1 cucch. di 3 cucch.burro
9. 09
   Passaggio 9Stir-fry the rice

   Stir-fry the rice until the sauce coats it evenly and the rice is hot.

   riso bianco