Teriyaki Chicken Fried Rice

Instructions

1. 1

   Debone and skin the chicken thigh, cut into small pieces, marinate with ginger slices and cooking wine, then refrigerate.

2. 2

   Heat a non-stick pan over low heat, add 4 slices of bacon and cook without oil. Once cooked, cut into 2cm wide pieces.

3. 3

   While cooking the bacon, beat the eggs, add 1 tbsp cooking wine and 0.5 tsp sugar, mix well. Use the oil from the bacon to scramble the eggs, then set aside.

4. 4

   Dice the onion, add some cooking oil to the pan over medium heat, sauté the onion until fragrant, then add the marinated chicken pieces.

5. 5

   Once the chicken changes color, add corn kernels and rice, stir in teriyaki sauce and soy sauce, mix well. Add the scrambled eggs and bacon, season with salt, and stir well.

6. 6

   Serve on a plate, sprinkle with sesame seeds and chopped green onions.