Chicken and Veggie Fried Rice

Recipe from Blue Apron

Chicken from 1 rotisserie chicken

2 eggs

1 cup jasmine rice

6 oz. green beans, cut into 1 inch pieces

2 green onions, sliced (separate green and white)

1 lb. cabbage, thinly sliced

1 zucchini, cut into 1/4" inch pieces

1- 1" piece of ginger, grated

1/2 cup teriyaki sauce

1/3 cup peanuts, roughly chopped

1/4 cup rice vinegar

1 tbsp. sesame oil

Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside.  Scramble the eggs then set aside.

RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds.  Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender.  Remove from heat and fluff with fork.  Stir in 2 tbsp. vinegar and season with salt and pepper to taste.

In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper.  Cook 5-7 minutes until slightly softened.  Add zucchini, white bottoms of green onions and remaining ginger.  Cook 3-5 minutes or until softened.

Add the chicken, rice and remaining teriyaki sauce to pan.  Cook 5-6 minutes or until thoroughly combined and heated through.  Garnish with peanuts.