Description
Teriyaki Chicken Fried Rice combines the sweet-savory glaze of Japanese teriyaki with classic fried rice. It features tender chicken, fluffy rice, crisp vegetables, and a glossy teriyaki sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 3 tablespoons teriyaki sauce (plus more for finishing)
- 1 tablespoon vegetable oil
- 3 cups cooked, day-old rice (jasmine or long-grain white rice works best)
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds
- Additional sliced green onions
- Sriracha or chili flakes for heat
Instructions
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, seasoning lightly with salt and pepper. Cook undisturbed for 2-3 minutes, then stir and continue cooking until no longer pink, about 5-6 minutes total. Drizzle with teriyaki sauce, toss to coat, and caramelize slightly. Transfer chicken to a plate and set aside.
- Add a tablespoon of oil to the same skillet. Pour in the beaten eggs and let sit for a few seconds before scrambling gently. Cook until just set, then remove from skillet and add to the plate with chicken.
- Add the remaining oil to the skillet. Toss in the white parts of green onions and minced garlic, stirring for about 30 seconds until fragrant. Add frozen vegetables and stir-fry for 2-3 minutes until heated through.
- Increase heat to high and add the day-old rice, breaking up clumps. Press rice against the pan and let sit for 30-45 seconds before stirring. Drizzle with soy sauce and sesame oil, stirring to distribute evenly.
- Return teriyaki chicken and scrambled eggs to the skillet. Toss everything for 1-2 minutes, allowing flavors to meld. Add green parts of green onions, taste, and adjust seasoning if needed.
Notes
- This dish is best with day-old rice for optimal texture.
- Adjust the spiciness with Sriracha or chili flakes according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
Keywords: teriyaki, chicken fried rice, easy dinner, weeknight meal