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Teriyaki Wing Fried Rice with Spring Garlic

RG Wings, carrot, celery, white & Green Onion, spring Garlic, green peas and Japanese egg omelet.




Appetizer-serves 4-6 People

  • 1 RollinGreens Teriyaki Wings
  • 1 cup Rice (Rice)
  • 2 cups Water (Rice)
  • 1 T olive oil 
  • ½ Yellow Onion
  • ½ cup Green Peas 
  • 1 Orange Carrot
  • 4 spring garlic (regular garlic cloves are fine)
  • 2 fresh Spring Onions 
  • 2 eggs (Japanese Omelet)
  • ½ t sugar (Japanese Omelet)
  • 1 T Butter or Oil


  1. Preheat Oven to 400 degrees F. 
  2. Cover baking sheet with foil. Remove Wings and sauce pack from bag and place Wings on baking sheet. Allow sauce to defrost in a bowl of cold water.
  3. Convection Bake or Air Fry Wings for 12-17 minutes, or until crispy.
  4. Rice: In a medium pot, Add 2 cups of water and 1 cup rice and heat to high and boil.  Reduce heat to low and cover. Cook 20 minutes or until rice is fully cooked.
  5. Wash veggies, dry and cut into ¼ inch pieces. Same size as the peas. Place in a bowl. 
  6. In a small mixing bowl add eggs and sugar, stir.
  7. In a small nonstick pan, heat to medium-low and add a touch of butter and 1/8 cup of scrabbled raw egg at a time.
  8. Once egg portion is cooked 90 percent of the way, start rolling it up, keeping the rolled egg at one end of the pan.
  9. Repeat step eight until all the egg is gone.
  10. Set finished omelet on cutting board and allow to cool.
  11. In a large pan, heat to medium and add oil. Add all veggies and cook for 3 minutes. 
  12. Place all shells with tops out, so that no Taco Pack gets on the top of your tacos.
  13. Add about ¼ cup cooked RollinGreens Taco Pack to each shell.
  14. Add rice and stir. Add RollinGreens Teriyaki Sauce Pack and stir. Remove from heat.
  15. In your favorite large serving bowl, place rice down and hot and crispy Wings around the rice and top with cut Japanese Omelet.

-Enjoy Chef Ko