Teriyaki Chicken Fried Rice

Portions

4

Prep time

10 min.

Cooking time

15 min.

2 tablespoons Fody Garlic-Infused Olive Oil

 680g chicken breasts, cut into bite-sized pieces

Kosher salt

Freshly ground black pepper

2 tablespoons toasted sesame oil

64g chopped scallion greens, plus extra

2 medium carrots, trimmed, peeled and diced

760g cooked brown or white rice, warm or room temperature

45g frozen peas; no need to defrost

3 large eggs, beaten

60ml Fody Teriyaki Sauce & Marinade

1. In a wok or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering. Add chicken and season with salt and pepper. Cook until the chicken is just shy of being completely cooked through; remove from wok.
2. Return wok to heat and add toasted sesame oil, heating until shimmering. Add 1 cup (64 g) scallion greens (remember, only the greens are Low FODMAP) and carrots and cook until crisp tender.
3. Stir in the rice, breaking it up well, and peas and cook until warmed through. Add beaten eggs and stir-fry, coating everything well with the egg.
4. When the eggs are about halfway cooked, add the chicken and Fody Low FODMAP Teriyaki Sauce & Marinade and keep stir-frying until chicken is cooked through.
5. Serve immediately, garnished with extra scallion  greens. Enjoy this tasty restaurant-style chicken fried rice!