If you are looking for a flavorful weeknight winner that brings together the perfect balance of sweet, savory, and comforting textures, this Teriyaki Chicken Fried Rice Recipe is about to become your new go-to. It combines tender, caramelized teriyaki chicken with fluffy rice, colorful veggies, and a touch of sesame flair—all cooked in one skillet for quick, fuss-free magic. Whether you’re feeding family or friends, every bite bursts with tastes and aromas that satisfy without any complicated steps. Get ready to fall in love with this easy, vibrant dish that feels special yet made with pantry staples.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in elevating the Teriyaki Chicken Fried Rice Recipe from good to unforgettable. From the juicy chicken to the crisp veggies and the punchy sauces, each element brings texture, flavor, or color that makes the final dish sing.
- 1 pound boneless, skinless chicken breasts or thighs: Choose your favorite cut, diced bite-sized for quick cooking and tenderness.
- 3 tablespoons teriyaki sauce (plus more for finishing): The star sauce, delivering that iconic sweet and savory glaze.
- 1 tablespoon vegetable oil: Used to cook the chicken, helps achieve a golden crust without sticking.
- 3 cups cooked, day-old rice: Jasmine or long-grain white rice works best to keep the texture fluffy and separate.
- 2 tablespoons vegetable oil, divided: Split between scrambled eggs and frying veggies to ensure even cooking.
- 2 large eggs, lightly beaten: Adds richness and a tender bite to the fried rice.
- 1 cup frozen mixed vegetables (peas, carrots, corn): Adds color, crunch, and a natural sweetness balancing the savory notes.
- 3 green onions, sliced: White parts for cooking aromatics, green parts for freshness and garnish.
- 3 cloves garlic, minced: Infuses the dish with warm, fragrant depth.
- 2 tablespoons soy sauce: Boosts umami flavor and seasoning throughout the dish.
- 1 teaspoon sesame oil: Adds a nutty, toasted aroma that defines the character of the dish.
- Salt and pepper to taste: Balances and sharpens flavors precisely.
- Sesame seeds: A final sprinkle for crunch and visual appeal.
- Additional sliced green onions: For bright, fresh bites and pops of color on the plate.
- Sriracha or chili flakes: Optional kick for those who like a little heat in their Teriyaki Chicken Fried Rice Recipe.
How to Make Teriyaki Chicken Fried Rice Recipe
Step 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 and season lightly with salt and pepper. Let it sit undisturbed for 2-3 minutes to develop a golden crust—that caramelized edge is pure flavor magic. Then stir and continue cooking until the pieces are cooked through, about 5 to 6 minutes total. Drizzle the teriyaki sauce over the chicken, tossing to coat everything evenly. Allow the sauce to caramelize slightly with the chicken for that irresistible sticky glaze, then remove to a plate and set aside.
Step 2: Scramble the Eggs
Keeping the skillet hot, add a tablespoon of vegetable oil. Pour in your lightly beaten eggs and let them rest for a moment before gently stirring with a spatula. Cook the eggs just until they are softly set and still a little glossy—overcooking here would miss that tender texture. Break the eggs into smaller pieces, then transfer them to join the cooked chicken on the plate. This step ensures the eggs stay fluffy and do not get overdone when combined later.
Step 3: Stir-Fry the Aromatics and Vegetables
Add any remaining oil to the skillet and toss in the white parts of the green onions along with the minced garlic. Stir constantly for about 30 seconds until fragrant but not burnt. Next, add the frozen mixed vegetables and stir-fry them for 2 to 3 minutes until warmed through and the icy chill has dissipated. This quick sauté keeps the veggies vibrant and crisp, giving the dish both texture and a burst of natural sweetness.
Step 4: Add the Rice and Season
Turn up the heat to high and add your day-old rice, breaking up any stubborn clumps with your spatula. Press the rice against the hot bottom of the pan and let it sit without stirring for 30 to 45 seconds—this creates those coveted slightly crispy bits that make fried rice so exciting to eat. Drizzle soy sauce and sesame oil evenly over the rice and stir to combine thoroughly. You’ll notice the rice takes on a golden hue and a nutty aroma, essential characteristics of a classic fried rice plate.
Step 5: Combine Everything
Return the teriyaki chicken and scrambled eggs to the skillet. Toss everything together gently but thoroughly for 1 to 2 minutes, allowing all the flavors to meld beautifully. Finally, stir in the green parts of the sliced green onions. Give the dish a taste and adjust with extra soy sauce or teriyaki sauce if you want a bit more punch. This final toss ensures every bite bursts with layered flavor, making the Teriyaki Chicken Fried Rice Recipe a complete meal in itself.
How to Serve Teriyaki Chicken Fried Rice Recipe
Garnishes
To elevate your serving game, sprinkle toasted sesame seeds generously all over the plate. Add extra sliced green onions for a fresh, crisp contrast that also adds a stunning pop of green. For those craving a little heat, a drizzle of Sriracha or a pinch of chili flakes brings an exciting spicy dimension that balances the sweetness of the teriyaki beautifully.
Side Dishes
This Teriyaki Chicken Fried Rice Recipe is satisfying enough to stand alone, but pairing it with simple side dishes like steamed edamame, a crisp cucumber salad, or miso soup makes for a well-rounded, colorful meal. These refreshing sides complement the rich flavors and add a fresh, light contrast to the dish’s hearty texture.
Creative Ways to Present
For a fun twist, serve your fried rice in a pineapple boat or inside bell pepper halves to make each portion extra special. Another idea is using a ring mold to serve the rice neatly stacked, garnished at the top, which makes for an impressive presentation when entertaining guests. This creative approach turns a humble Teriyaki Chicken Fried Rice Recipe into a vibrant centerpiece on your dinner table.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftover Teriyaki Chicken Fried Rice Recipe into an airtight container and refrigerate. It should stay fresh and flavorful for up to 3 days, making it an excellent option for quick lunches or next-day dinners without losing its delicious charm.
Freezing
While the fried rice is best enjoyed fresh, it can be frozen if needed. Place cooled portions into freezer-safe containers or bags, ensuring minimal air to prevent freezer burn. When frozen, it keeps well for up to one month. For optimal texture, thaw overnight in the refrigerator before reheating.
Reheating
To revive your Teriyaki Chicken Fried Rice Recipe leftovers, reheat gently in a skillet or wok over medium heat, adding a splash of water or soy sauce to keep the rice moist and prevent drying out. Stir frequently until heated through. Avoid the microwave if possible for best texture, but if in a hurry, microwave on medium power in short intervals, stirring in between.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well and adds a nuttier flavor and more fiber. Just remember it’s a bit firmer, so make sure it’s cooked and cooled properly before frying to get the right texture in your Teriyaki Chicken Fried Rice Recipe.
What if I don’t have teriyaki sauce on hand?
If you’re missing teriyaki sauce, you can make a simple substitute with soy sauce, honey or brown sugar, garlic, and a splash of rice vinegar. Just simmer briefly until it thickens slightly, and you’ll have a tasty alternative that keeps the flavors close to the original.
Can I make this recipe vegetarian?
Definitely! Replace the chicken with firm tofu or sautéed mushrooms for a delicious vegetarian take on the Teriyaki Chicken Fried Rice Recipe. Just be sure to cook them thoroughly and toss with teriyaki sauce for that authentic flavor.
Why use day-old rice?
Day-old rice is drier and less sticky than freshly cooked rice, which helps to achieve the perfect fried rice texture where each grain is separate and lightly crispy. If you must use freshly cooked rice, spread it out on a tray to cool and dry before using.
How spicy can I make this dish?
Spice is completely up to your preference. The recipe itself is mild, but adding Sriracha, chili flakes, or even diced fresh chilies can dial it up. Just add gradually and taste as you go to keep the balance right.
Final Thoughts
This Teriyaki Chicken Fried Rice Recipe truly shines as a quick, flavor-packed meal that’s bursting with color and personality. It’s approachable enough for a weeknight dinner yet impressive enough to share with guests. Once you try it, you’ll understand why it quickly becomes a favorite—comforting, vibrant, and downright delicious from skillet to plate. I can’t wait for you to give it a whirl in your kitchen and enjoy every savory, sweet bite!
Print
Teriyaki Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Teriyaki Chicken Fried Rice recipe is a quick and flavorful one-pan meal that combines juicy teriyaki-glazed chicken with fluffy, crispy fried rice and colorful vegetables. Perfect for a satisfying weeknight dinner, it features tender chicken pieces stir-fried with mixed veggies, scrambled eggs, and seasoned with soy and sesame oils for an authentic Asian-inspired taste.
Ingredients
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
- Salt and pepper to taste
Rice and Vegetables
- 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
Garnish & Heat
- Sesame seeds
- Additional sliced green onions
- Sriracha or chili flakes for heat
Instructions
- 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.
- 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.
- 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.
- 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.
- 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. Garnish with sesame seeds, extra green onions, and sriracha or chili flakes for heat if desired.
Notes
- Using day-old rice helps prevent mushy fried rice and creates a better texture.
- If you don’t have teriyaki sauce, substitute with a mix of soy sauce, honey, and a splash of rice vinegar for a similar flavor.
- Feel free to add other vegetables such as bell peppers or broccoli for extra nutrition.
- Cook the chicken without moving it initially to develop a nice caramelized crust.
- The sesame oil is added at the end for flavor; avoid cooking it at high heat as it can burn and become bitter.
