October 2020 — Teriyaki Chicken Fried Rice

Healthy, delicious, and so simple, even a kid can make it! In fact, this recipe was “kid-tested” by our trainer Lori’s 13 year old son!


  • 1 lb. chicken breast tenderloins, cubed
  • 1 cup low-sodium teriyaki sauce
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon garlic, minced
  • ½ cup carrots, diced
  • ½ cup frozen peas
  • 3 eggs, beaten
  • 3 cups brown rice, cooked (we like brown jasmine rice)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • fresh ground black pepper, to taste

Optional additional veggies: 1 cup broccoli florets (1/2″) and/or 1/2 cup snow peas, julienned


  1. Marinate the chicken in teriyaki sauce in the refrigerator for at least one hour.
  2. In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Scoop into a bowl and set aside.
  3. In the same pan, add olive oil and cook onions, garlic, and carrots until onions are translucent.
  4. Add frozen peas (and other optional veggies, if using) and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  5. In a bowl, whisk the eggs and then pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables until eggs are cooked thoroughly.
  6. Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Serves 4-6.

Recipe adapted from Tasty.com