• 3 cups cooked and chilled Brown Minute Rice
  • 1 c diced carrots, small
  • ¼ medium yellow onion, chopped small
  • 2 tbsp minced garlic
  • ¾ broccoli florets, chopped small
  • ½ red bell pepper, chopped small
  • ½ orange bell pepper, chopped small
  • ¼ c petite sweet peas
  • ¾ c corn
  • ½ c pineapple
  • Olive Oil
  • 1 c Teriyaki Sauce with Pineapple Juice
  • 1-1.5 lb chicken, cut into small pieces


  1. Marinate chicken in ½ c of teriyaki sauce for at least 30 minutes.
  2. Add chicken and teriyaki sauce into skillet and cook thoroughly until chicken is no longer pink. Set aside.
  3. Heat thin layer of oil in a large deep skillet over medium-high heat (I use same skillet). Add carrots, onions, broccoli, bell pepper, and garlic and saute 5 minutes.
  4. Add rice, peas, corn, and remaining teriyaki sauce – cook and toss for a few minutes.
  5. Add chicken and pineapple plus a little olive oil to the bottom of the pan to lightly fry the rice. Let the mixture sit for a few minutes, flip, and repeat until you reach desired crispy-ness.

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