Soy Vay®

Prep

• 1.
  Preheat oven to 400°F.
• 2.
  Rub both sides of the meat with olive oil and season with salt and pepper.
• 3.
  Place the meat in a casserole dish or broiler pan and cook until juices run clear and an internal temperature of 165°F has been reached, about 10 minutes.
• 4.
  Remove from pan, dice and set aside.
• 5.
  Prepare rice according to package instructions.
• 6.
  Whisk egg in a small mixing bowl.
• 7.
  Thinly slice the scallions.
• 8.
  Heat the remaining olive oil in a large nonstick frying pan or wok over medium-high heat.

Cook

• 1.
  Cook the egg first, stirring to scramble.
• 2.
  When it’s done, remove eggs from the pan and set aside.
• 3.
  Sauté the white and light green parts of the scallions until tender, about 2 minutes (save the dark green tips for garnish).
• 4.
  Then add the frozen vegetables and cook until defrosted and softened, about 4 minutes.
• 5.
  Add the egg back into the pan along with the chicken, prepared rice and Veri Veri Teriyaki sauce.
• 6.
  Stir until everything is evenly coated and heated through.
• 7.
  Garnish with remaining scallions.
• 8.
  Serve immediately.