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Prep 15 mins
Cook 7 mins
I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting this for safe keeping.
- Cook rice according to package directions; drain well; reserve.
- Meanwhile, in large nonstick skillet, heat 1 tablespoons oil over medium-high heat; add eggs. Cook, stirring, until set; remove from skillet.
- In same skillet, heat 1 tablespoons oil over medium-high heat. Add vegetables; cook, stirring, until softened, about 2 minutes. Add chicken, teriyaki sauce and reserved rice and eggs. Cook, stirring, until heated through, 5 minutes.
- Sprinkle with scallions.