1 lb chicken tenders
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)
2 tbsp sugar
1 tbsp lemon juice
1 tsp toasted sesame seeds (optional)
1 cup teriyaki sauce
1/2 tsp crushed red pepper (optional)
3 bags instant rice (10min rice)
1 cup frozen peas
4 tbsp soy sauce
Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl. Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)
Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.
At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside.
In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.
Serve and enjoy!