Japanese Teriyaki Chicken Breakfast Bowl

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1/2 cup teriyaki sauce
• 2 cups jasmine rice
• 1 cup carrots, julienned
• 1 cup edamame, shelled
• 1/2 cup scallions, sliced
• 2 tbsp sesame seeds
• 10 large fried eggs

Instructions

1. 1

   1. In a large skillet, cook the chicken thighs in the teriyaki sauce over medium-high heat until cooked through, about 15-20 minutes. Remove from heat and shred the chicken.

2. 2

   2. Meanwhile, cook the jasmine rice according to package instructions.