Typically, I like to make stir fry with noodles, but recently I’ve had so much rice at home that I figured I’d try something a little bit different. This dish is a rice stir fry, with ties to both standard stir fry and standard fried rice. So, if you’d like to turn this into a fried rice dish, you can do so easily by adding eggs and even some carrots or broccoli.
What you’ll need:
2 large chicken breasts, trimmed
6 oz white mushrooms
1/2 small white onion, chopped fine
1/2 cup scallion, green parts, chopped
1 cup jasmati rice
3/4 cup edamame, shelled
1 tsp garlic, chopped
Cook the jasmati rice.
While the rice is cooking, cube the chicken. Heat some soyaki sauce in a skillet or wok and add the chicken. Cook the chicken in the sauce until the meat is fully cooked. Then, remove the chicken from the pan and set it aside, leaving the remainder of the sauce in the pan.
Next, add some olive oil to the pan and heat it. Stir in the garlic, and mushrooms.
When the mushrooms begin to soften, add the onion and scallion. Saute until the vegetables are soft and the onions are translucent.
Once the rice is cooked, place the chicken back in the pan to reheat. Stir in the rice and edamame. When the edamame is warm, pour in additional soyaki to taste along with sesame seeds. Stir to combine and serve in bowls.