Creamy Teriyaki Rice

 

This was hands-down my husband’s favorite dish at a recent House Party featuring Philadelphia Cooking Crème. My brother liked it as well. The combination of teriyaki sauce and crème isn’t an obvious one, but it definitely had fans! We left the rice plain and had this on the side as a topping, but if your entire crowd is dairy-loving, then you can go ahead and mix this together. It is good either way.

 

Creamy Teriyaki Rice

(Adapted from original Kraft recipe, found here)

Cooked Rice

3 cloves garlic, sliced

4 slices ginger, minced

2 tbsp. oil

1 package frozen peas

4 carrots, julienned or shaved

1 tub Original Philadelphia Cooking Crème

Teriyaki sauce, to taste

 

Put oil, ginger and garlic in a skillet and place over medium heat. Cook until the garlic is fragrant, about 1 minute. Add carrots and cook until tender, about two-three minutes. Remove carrots, garlic and ginger to a bowl and set aside. Cook peas until thawed and bright green, breaking apart with a wooden spoon. Add carrot mixture back in and stir to combine. Add cooking crème and stir. Season to taste with teriyaki sauce and serve over rice.

 

PS – This recipe was made with Philadelphia Cooking Crème, which was given to me free of charge for review purposes. The coupons came in a box full of “swag” for me and my guests, including a new skillet, and other kitchen wares and coupons. I was not otherwise compensated.