3 cups cooked and chilled Brown Minute Rice

1 cup diced carrots (small)

1/4 medium yellow onion, chopped small

2 tbsp minced garlic

3/4 cup broccoli florets, chopped small

1/2 red bell pepper, chopped small

1/2 orange bell pepper, chopped small

1/4 cup petite sweet peas

3/4 cup corn

1/2 cup pineapple (fresh or canned)

Olive oil (for frying)

1 cup Teriyaki Sauce with Pineapple Juice

1–1.5 lb chicken breast or thighs, cut into small pieces

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Heat a large skillet or wok over medium-high heat and add 1-2 tablespoons of olive oil. Once the oil is hot, add the diced chicken pieces and cook until browned and fully cooked through (about 7-8 minutes). Remove the chicken from the skillet and set it aside.
In the same skillet, add a little more olive oil if needed. Add the chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant. Then add the diced carrots, broccoli florets, bell peppers, peas, corn, and pineapple. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
Add the chilled cooked brown rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
Pour the teriyaki sauce with pineapple juice over the rice and vegetables. Stir to coat everything evenly. Let it cook for another 2-3 minutes to heat through and allow the rice to soak up the flavors.
Return the cooked chicken to the skillet and stir everything together to ensure the chicken is evenly distributed throughout the fried rice. Let it cook for another minute or so, allowing the chicken to absorb the sauce.
Once everything is hot and well-mixed, remove from heat. Serve the Chicken Teriyaki Fried Rice immediately, garnished with extra chopped green onions or sesame seeds if desired.

For a vegetarian version, skip the chicken and use tofu or additional vegetables like mushrooms and zucchini.

If you like spice, add sriracha or chili flakes to the teriyaki sauce for extra heat.

For variety, swap out or add other vegetables like spinach, peas, or snap peas.

Use chilled rice for the best texture. Day-old rice works well, but freshly cooked and cooled rice is fine.

For extra crunch, add crushed peanuts or cashews to the dish.