1-First Step: Make the teriyaki sauce Start by whisking together 3 crushed garlic cloves, 1/4 teaspoon dried ginger, 1/4 cup soy sauce, 1/4 cup water, 1 tablespoon apple cider vinegar, and 3 tablespoons sugar in a measuring cup. Stir until the sugar begins to dissolve, then set the sauce aside.

2-Second Step: Prep the chicken and vegetables Cut 2 lbs chicken breasts into strips and season them with salt and pepper. Chop the onion, dice the carrot, and cut the zucchini into matchsticks.

3-Third Step: Sauté the vegetables Heat a wok or large skillet until it is hot, then add the oil. Cook the vegetables over high heat for about 3 minutes, stirring often so they stay crisp-tender. Once they are lightly softened but still bright, remove them from the wok and set them aside.

4-Fourth Step: Cook the chicken Use the same hot wok and add the chicken strips. Cook over high heat for about 5 minutes, stirring now and then, until the chicken is cooked through and lightly browned. Remove it from the wok and set it aside with the vegetables.

5-Fifth Step: Scramble the eggs and fry the rice Add 1/4 cup oil to the wok, then crack in the 2 eggs. Scramble them and chop them into small pieces as they cook. After that, stir in the 4 cups cooked jasmine rice and fry everything over high heat for about 3 minutes. Break up any clumps so the rice warms evenly and picks up a light toasted edge.

6-Sixth Step: Add the sauce and bring everything together Pour in the teriyaki sauce and stir well so every grain of rice gets coated. Add the cooked chicken and vegetables back into the wok, then stir-fry everything together until it is fully mixed and heated through. Taste and add a little extra salt or pepper if needed.

7-Final Step: Serve hot Spoon the teriyaki chicken fried rice into bowls or onto a large serving platter. If you want a restaurant-style finish, serve it with homemade yum yum sauce on the side.