Teriyaki Chicken Fried Rice
This dish is a perfect example of a chicken stir fry with rice done right. The chicken gets a flavorful coating from the teriyaki sauce, and the rice absorbs all those rich flavors, creating a harmony that feels both indulgent and wholesome.
Equipment
- Large Skillet or Wok
- Cutting board
- Sharp Knife
- Wooden spoon or spatula
- Small bowl
- Measuring cups and spoons
Ingredients
For the fried rice
- 3 cups cooked white rice preferably day-old
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken breast, diced
- 2 large eggs lightly beaten
- 1 cup frozen mixed vegetables peas and carrots
- 3 cloves garlic minced
- ½ cup green onions sliced
For the teriyaki sauce
- ⅓ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar optional, for extra sweetness
Instructions
Cook the Chicken
- Place a large skillet or wok on the stove.
- Turn the heat to medium.
- Add 1 tablespoon of vegetable oil to the pan.
- Let the oil heat for about 30 seconds, until it looks slightly glossy.
- Add the diced chicken to the pan in a single layer.
- Let the chicken cook without stirring for 2–3 minutes so it can brown.
- Stir the chicken and continue cooking for another 3–4 minutes, until fully cooked and no longer pink.
- Transfer the cooked chicken to a clean plate.
- Set the plate aside near the stove.
- This is a pause step—the chicken will be added back later.
- Pro Tip: Don’t overcrowd the pan. If the chicken is stacked, it will steam instead of browning.
Scramble the Eggs
- Keep the same skillet on the stove.
- Reduce the heat slightly to medium-low.
- Add the remaining 1 tablespoon of vegetable oil.
- Pour the beaten eggs directly into the pan.
- Let the eggs sit undisturbed for about 10 seconds.
- Gently stir with a spatula, pushing the eggs toward the center.
- Continue stirring until the eggs are just set but still soft.
- Push the eggs to one side of the pan.
- Pro Tip: Slightly undercook the eggs here—they’ll finish cooking once the rice is added.
Cook the Vegetables and Garlic
- Add the frozen mixed vegetables to the empty side of the pan.
- Spread them out evenly.
- Let them cook for 2–3 minutes, stirring occasionally, until heated through.
- Add the minced garlic to the vegetables.
- Stir continuously for 30 seconds, just until fragrant.
- Pro Tip: Don’t let the garlic brown—it can turn bitter very quickly.
Add the Rice
- Increase the heat to medium.
- Add the cooked rice to the pan.
- Use your spatula to gently break up any clumps.
- Stir the rice with the eggs and vegetables until everything is evenly combined.
- Let the rice cook undisturbed for 1–2 minutes to develop light crisping on the bottom.
- Stir again to prevent sticking.
- Pro Tip: If the rice sticks together, press it gently rather than stirring aggressively to keep it fluffy.
Add Chicken and Sauce
- Return the cooked chicken to the pan.
- Pour in the teriyaki sauce, soy sauce, sesame oil, and brown sugar (if using).
- Stir slowly until everything is evenly coated.
- Let the mixture cook for 2–3 minutes, stirring occasionally.
- Watch as the sauce thickens slightly and coats the rice.
- Pro Tip: If the rice looks dry, add 1–2 tablespoons of water and stir gently to loosen it.
Finish and Serve
- Turn off the heat.
- Sprinkle the sliced green onions over the fried rice.
- Give everything one final gentle stir.
- Taste and adjust seasoning if needed.
- Serve immediately while hot.
- Optional: Garnish with extra green onions or a drizzle of teriyaki sauce just before serving.
Notes
Nutritional Value (per serving, approximate)
- Calories: 420–450 kcal
- Protein: 28–32 g
- Carbohydrates: 45–50 g
- Fat: 12–15 g
- Fiber: 3–4 g
- Sugar: 7–9 g
- Sodium: 650–750 mg