Description

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.

Ingredients

Scale

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.

Instructions

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.

Nutrition

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