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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4 (serving size: about 1 cup rice mixture and 1/4 cup chicken mixture)
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Ingredients
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1/4 cup thinly sliced scallions, plus more for garnish
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2 teaspoons soy sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground ginger
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1/4 teaspoon kosher salt
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2/3 cup teriyaki sauce, divided, plus more for drizzling
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4 cups cooked and cooled white rice, divided
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2 tablespoons toasted sesame oil
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1 cup shredded rotisserie chicken
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1/2 teaspoon toasted sesame seeds
Directions
Gather all ingredients.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Stir together scallions, soy sauce, garlic powder, onion powder, ginger, salt, and 1/3 cup of the teriyaki sauce in a small bowl until combined.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Stir together 2 cups of the rice and 2 tablespoons of the teriyaki sauce mixture in a medium bowl. Add oil in a 10-inch non-stick skillet. Add rice mixture to skillet and use a flat spatula to flatten it into an even layer and cover the bottom of the skillet.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Stir together remaining 2 cups rice and remaining 6 tablespoons teriyaki sauce mixture until rice is completely coated. Spoon rice mixture onto the rice in skillet. Use a flat spatula to press rice down and flatten, ensuring there are no gaps.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Cook over medium, uncovered, pressing rice down occasionally, until it sizzles and begins to brown and crisp along edges of skillet , 6 to 7 minutes. Remove from heat.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Place a large plate upside down over the skillet. Holding both firmly, flip the skillet over so rice is on the plate. Gently slide rice back into skillet, using a flat spatula to push if needed. Cook over medium until a crust begins to form and edges are crisp, 5 to 6 minutes.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
While rice is cooking, stir together shredded chicken and remaining 1/3 cup teriyaki sauce in a small skillet. Cook over medium until chicken is warmed through, about 2 minutes.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
Slide crispy rice onto a large plate. Top rice with chicken, sesame seeds, and scallions. Drizzle with more teriyaki sauce.
Hannah Hufham / Food Styling: Renu Dhar / Prop Styling: Tucker Vines
I Made It
Nutrition Facts (per serving)
440
Calories
14g
Fat
54g
Carbs
22g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
440
% Daily Value *
Total Fat
14g
18%
Saturated Fat
3g
14%
Cholesterol
69mg
23%
Sodium
2298mg
100%
Total Carbohydrate
54g
20%
Dietary Fiber
1g
4%
Total Sugars
7g
Protein
22g
45%
Vitamin C
1mg
1%
Calcium
50mg
4%
Iron
3mg
19%
Potassium
373mg
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
