Teriyaki Chicken Fried Rice

Steps

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1. 1
   Prepare the ingredients: mince the ginger and garlic into small pieces, chop the green onion into segments, and gather the frozen mixed vegetables.
   ▶ ≈0:30
2. 2
   Cut the chicken into large cubes and marinate it with soy sauce, mirin, sake, brown sugar, cornstarch, and baking soda; mix well and add oil to combine.
   ▶ ≈0:59
3. 3
   Crack the eggs into a bowl, add salt, and beat well.
   ▶ ≈1:34
4. 4
   Heat oil in a pan over medium-high heat, pour in the beaten eggs, and stir-fry until cooked through; break the eggs into small pieces as you cook, then remove from the pan.
   ▶ ≈1:58
5. 5
   Add more oil to the pan and place the marinated chicken in it; let it cook undisturbed until the bottom is golden, then flip, add half of the minced garlic, and continue cooking until the chicken is done; remove and set aside.
   ▶ ≈2:18
6. 6
   Add soy sauce, mirin, sake, and brown sugar to the pan; bring to a boil, then return the cooked chicken to the pan and coat it evenly with the teriyaki sauce.
   ▶ ≈2:45
7. 7
   Add oil to the pan and sauté the minced ginger and remaining half of the garlic briefly to release their aromas.
   ▶ ≈3:37
8. 8
   Add the rice and stir-fry, breaking up the grains as you cook until the rice is hot and loose; season with salt.
   ▶ ≈3:57
9. 9
   Add the mixed vegetables and combine well; pour any excess sauce from the teriyaki chicken into the rice and continue stir-frying until the vegetables are cooked.
   ▶ ≈4:09
10. 10
    Add the cooked eggs and green onion pieces, mixing them into the fried rice.
    ▶ ≈4:33
11. 11
    Top the fried rice with the teriyaki chicken and toss gently a few times to combine; avoid over-mixing to keep some sauce on the chicken for better presentation and flavor.
    ▶ ≈4:39