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This recipe for JAPANESE CHICKEN FRIED RICE, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samantha Haan


2 cups Seasoned Chicken, cooked, cubed
2-4 cups Vegetables, seasoned with salt & pepper
- Broccoli
- Carrots
- Mushrooms
- Baby Corn
2 cups rice
cup Butter
cup Soy Sauce
2 tsp Garlic, minced
1 tsp Garlic Powder
1 tbsp Epicure 3 Onion
1 tsp Onion Powder
2 Eggs (optional)

Cook rice according to package directions.
While rice is cooking, start stir frying vegetables with a little bit of oil or butter.
Once rice is finished, add butter, and minced garlic to wok/frying pan and let it melt a just little. Add rice and then soy sauce and rest of spices. Once butter is melted, make a hole in the centre of the rice and add eggs to fry, mixing through once they're mostly cooked.
Add chicken to vegetable pan to heat through.
Serve vegetables and chicken over rice. Add Teriyaki sauce if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For the Instant Pot, first rinse rice with cold water until it runs clear, then for each cup of rice, add 1 cup of water, 1 tsp of salt, and 1 tbsp of oil. Cook on high pressure for 7 minutes, and then wait 10 minutes to release pressure.




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