​​​​​​​​​​​​​​Teriyaki Chicken Fried Rice Recipe in 25 Minutes

There’s something magical about the sizzle of fried rice hitting a hot pan—the aroma that fills your kitchen, the way simple ingredients transform into something deeply satisfying. Teriyaki Chicken Fried Rice combines the beloved sweet-savory glaze of Japanese teriyaki with the comfort of classic fried rice, creating a weeknight dinner that tastes like takeout but comes together in your own kitchen. This dish perfectly balances tender chicken, fluffy rice, crisp vegetables, and that signature glossy teriyaki sauce that coats every grain. Whether you’re cooking for your family on a busy Tuesday or meal-prepping for the week ahead, this recipe delivers restaurant-quality flavor without the wait or the price tag.

Ingredients List

For the Teriyaki Chicken:

• 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

For the Fried Rice:

• 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

Optional Garnishes:

• Sesame seeds
• Additional sliced green onions
• Sriracha or chili flakes for heat

Substitution Tips: Use tamari instead of soy sauce for gluten-free preparation. Swap chicken for tofu or extra vegetables for a vegetarian version. Cauliflower rice works wonderfully for a low-carb alternative, and coconut aminos can replace both soy sauce and teriyaki sauce for a paleo-friendly option.

Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Time Management Tips: This recipe moves quickly once you start cooking, so have all ingredients prepped and within reach. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for 20 minutes while you prep everything else—this helps dry it out for better frying. You can also marinate the chicken in teriyaki sauce while preparing vegetables to build even more flavor.

How to Make It

1. Cook the Teriyaki Chicken

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken in a single layer, seasoning lightly with salt and pepper. Let it cook undisturbed for 2-3 minutes to develop a golden crust, then stir and continue cooking until the chicken is cooked through and no longer pink, about 5-6 minutes total. Drizzle with teriyaki sauce, toss to coat, and let it caramelize slightly. Transfer the chicken to a plate and set aside.

2. Scramble the Eggs

In the same skillet, add a tablespoon of oil. Pour in the beaten eggs and let them sit for a few seconds before gently scrambling with a spatula. Cook until just set but still slightly glossy, then break into smaller pieces. Remove from the skillet and add to the plate with the chicken.

3. Stir-Fry the Aromatics and Vegetables

Add the remaining oil to the skillet. Toss in the white parts of the green onions and minced garlic, stirring constantly for about 30 seconds until fragrant—watch carefully so the garlic doesn’t burn. Add the frozen vegetables and stir-fry for 2-3 minutes until heated through and any ice has evaporated.

4. Add the Rice and Season

Increase heat to high and add the day-old rice, breaking up any clumps with your spatula. Press the rice against the hot pan and let it sit for 30-45 seconds before stirring—this creates those delicious crispy bits. Drizzle with soy sauce and sesame oil, stirring to distribute evenly. The rice should start to take on a slightly golden color and smell nutty.

5. Combine Everything

Return the teriyaki chicken and scrambled eggs to the skillet. Toss everything together for 1-2 minutes, allowing the flavors to meld. Add the green parts of the green onions and give it one final stir. Taste and adjust seasoning with additional soy sauce or teriyaki sauce if needed.

Nutritional Information

Per Serving (serves 4):

• Calories: approximately 420
• Protein: 28g
• Carbohydrates: 48g
• Fat: 12g
• Fiber: 3g
• Sodium: 850mg

This Teriyaki Chicken Fried Rice provides a balanced meal with quality protein from chicken and eggs, complex carbohydrates from rice, and vitamins from mixed vegetables. The dish contains B vitamins, iron, and selenium, supporting energy metabolism and immune function. While the sodium content is moderate due to teriyaki and soy sauce, you can reduce it by using low-sodium versions. Nutritional values are approximate and will vary based on specific ingredients and portion sizes.

Healthier Alternatives for the Recipe

Reduce Calories and Carbs: Replace half or all of the rice with riced cauliflower to cut calories significantly while maintaining the satisfying texture. This swap also increases vegetable intake and fiber content.

Boost Protein: Use chicken breast instead of thighs to reduce fat content, or add an extra egg for complete protein without much additional fat.

Lower Sodium: Choose low-sodium soy sauce and teriyaki sauce, or make your own teriyaki glaze with reduced-sodium soy sauce, honey, ginger, and garlic. You’ll have complete control over salt levels without sacrificing flavor.

Add More Vegetables: Increase the vegetable ratio by adding bell peppers, snap peas, broccoli, or mushrooms. This adds volume, nutrients, and fiber while keeping calories in check.

Gluten-Free Option: Use tamari and ensure your teriyaki sauce is certified gluten-free. The texture and taste remain virtually identical.

Vegan Version: Replace chicken with firm tofu or tempeh (pressed and cubed), and use a flax egg or simply omit the eggs altogether. Add extra vegetables to maintain heartiness.

Serving Suggestions

Serve your Teriyaki Chicken Fried Rice in individual bowls garnished generously with sesame seeds and extra green onions for visual appeal and fresh flavor. A drizzle of sriracha or chili oil adds welcome heat for those who enjoy spice.

Perfect Pairings: This dish is hearty enough to stand alone, but complements beautifully with a simple cucumber salad dressed with rice vinegar, a light miso soup, or steamed edamame sprinkled with sea salt. For beverages, try green tea, sparkling water with lime, or a light Japanese beer.

Portion Guidance: This recipe serves four as a main course. For meal prep, divide into individual containers with portions around 1½ cups each.

Seasonal Variations: In summer, add fresh snap peas and baby corn. During fall and winter, try incorporating diced butternut squash or shiitake mushrooms for earthier flavors.

Common Mistakes to Avoid

Using Freshly Cooked Rice: Warm, just-cooked rice contains too much moisture and will turn mushy instead of achieving that desirable slightly crispy texture. Always use day-old refrigerated rice, or quickly cool fresh rice by spreading on a sheet pan.

Overcrowding the Pan: Cooking everything in a too-small skillet steams ingredients instead of frying them. Use a large wok or skillet and work in batches if necessary to maintain high heat and proper texture.

Not Prepping Ingredients First: Fried rice cooks quickly over high heat. Having everything chopped, measured, and ready prevents burning while you scramble to prep the next ingredient.

Overcooking the Vegetables: Frozen vegetables need only brief heating since they’re already blanched. Overcooking makes them mushy and dull in color.

Adding Too Much Sauce: It’s easier to add more than to fix overly salty, soggy rice. Start with the recommended amounts, mix thoroughly, then taste and adjust.

Storing Tips for the Recipe

Refrigerator Storage: Transfer cooled fried rice to airtight containers and refrigerate for up to 4 days. The flavors often deepen overnight, making leftovers equally delicious.

Freezer Storage: Portion into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months. Frozen fried rice maintains its texture remarkably well.

Reheating Instructions: For best results, reheat in a skillet over medium heat with a splash of water or oil, stirring frequently until heated through. This restores the texture better than microwaving. If microwaving, cover with a damp paper towel and heat in 1-minute intervals, stirring between, until hot.

Make-Ahead Tips: Cook the chicken and prep all vegetables the night before. Store separately in the refrigerator. When ready to cook, you’ll only need 15 minutes to bring everything together.

Conclusion

This Teriyaki Chicken Fried Rice recipe proves that incredible flavor doesn’t require hours in the kitchen. With simple ingredients and straightforward techniques, you’ll create a dish that rivals your favorite takeout while knowing exactly what goes into your meal. The combination of sweet teriyaki glaze, savory fried rice, and tender chicken creates comfort food at its finest. Don’t be afraid to make it your own by adjusting vegetables, spice levels, or protein choices. Once you master this basic method, endless variations await. Grab your wok and give this recipe a try tonight—your taste buds will thank you, and you might just find yourself adding this to your regular dinner rotation.

FAQs

Can I use brown rice instead of white rice?
Absolutely! Brown rice works well and adds extra fiber and nutrients. Just note that it requires slightly longer cooking time initially and may need a touch more oil or liquid when frying to prevent drying out. Day-old brown rice fries beautifully and offers a nuttier flavor.

What if I don’t have day-old rice?
Spread freshly cooked rice on a baking sheet in a thin layer and refrigerate uncovered for 20-30 minutes. This quickly removes excess moisture. You can also cook rice with slightly less water than usual to start with drier grains.

Can I make this dish ahead for meal prep?
Yes, this recipe is excellent for meal prep. Divide into four portions in airtight containers and refrigerate. The flavors develop even more after a day. Reheat gently in a skillet or microwave with a splash of water to refresh the texture.

How can I make my fried rice less sticky?
The key is using cold, day-old rice and cooking over high heat. Make sure your pan is hot before adding rice, use enough oil, and resist the urge to stir constantly—letting it sit creates those crispy bits and prevents clumping.

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