Prep Time
30 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2 cups Jasmine Rice (Cook day before and Refrigerate)
- 2 eggs (scrambled)
- 1 bag frozen peas and carrots
- 4-6 Chicken Thighs or Breast (cut into cubes, marinate in a little Teriyaki sauce)
- 1-2 Squash (cut in half then cut in 1/2″ slices)
- 1-2 Zucchini (cut in half then cut in 1/2″ slices)
- 8 oz Shitake Mushrooms (Quartered)
- Soy Sauce to Taste
- Teriyaki Sauce to Taste
- Salt and Pepper
- 5-6 Garlic Cloves
- Avocado Oil
- 2 tbsp butter
Directions
- Heat flat top to high heat
- Add good amount of Avocado Oil to flat top
- Start by scrambling 2 eggs, Add left-over rice, frozen peas and carrots, butter and soy sauce to taste. Toss rice till hot and a little crispy about 6-8 minutes
- Move rice off to side on low heat toss every couple minutes. If rice appears too dry add more soy sauce or water to steam
- Add your chicken and cook for 5 minutes, flip and cook for another 5 minutes
- Add some garlic and teriyaki sauce to chicken and allow to simmer for a few more minutes
- Add Squash, Zucchini, Mushrooms, and any other vegetables you want to flat top. Cook for 2-3 minutes on each side. Pour some teriyaki sauce and garlic over veggies and allow to simmer for another minute or two
- Remove vegetables when they have a nice sear but are still crispy.
- Remove all ingredients to a large sheet pan or serving bowls
Note:
This recipe is extremely customizable, feel free to use steak, shrimp, scallops, or even tofu for a vegetarian option. You can also use different vegetables but try to stick with hearty veggies that can hold up to the high heat like broccoli, carrots and cauliflower.
This is also a good time to try and make an Onion Volcano or try and flip that shrimp into your mother in laws mouth. Have fun with it!