Teriyaki Chicken and Egg Rice
Total Time55 minutes mins
Servings: 4 people
for the marinade:
- 1 tbsp Brown sugar
- 2 tbsp Tomato paste
- 100 ml Teriyaki sauce
- 2 tbsp Oil
- 750 g Chicken breast fillets
for the rice:
- 250 g Basmati rice
- 2 tbsp Sesame
- 1 bunch Spring onions
- 5 Eggs
- Salt pepper
Cook the rice according to the instructions on the packet (I added some instant chicken stock to the cooking water). Briefly toast the sesame seeds in a pan without fat, then set aside. Whisk the eggs and season with salt and pepper. Cut the spring onions into fine rings and stir into the eggs except for a few rings. Put the egg mixture in a pan over medium heat and use it to make scrambled eggs.
Serving: 100g | Calories: 208kcal | Carbohydrates: 19g | Protein: 17.2g | Fat: 6.9g