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
Scale
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.
