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- 2 cups cooked rice (preferably cold) - 1 lb chicken breast, diced - 1/2 cup teriyaki sauce - 1 cup mixed vegetables (carrots, peas, corn) - 2 green onions, sliced - 3 cloves garlic, minced - 2 eggs, lightly beaten - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnish (optional) You can change up your vegetables based on what you like. Try bell peppers, broccoli, or snap peas. If you want a gluten-free option, look for gluten-free teriyaki sauce at the store. For your protein, think about using tofu or shrimp instead of chicken. Both options add great flavor and texture. {{ingredient_image_1}} To marinate chicken for optimal flavor, start with diced chicken breast. Place it in a medium bowl. Pour 1/4 cup of teriyaki sauce over the chicken. Mix well to coat all pieces. Let it sit for at least 15 minutes. This helps the chicken absorb the sauce and enhances its flavor. For perfect chicken texture, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken. Cook until it turns golden brown and is fully cooked, about 5-7 minutes. Be careful not to overcook the chicken, as it can become dry. Once cooked, remove the chicken from the skillet and set it aside. Next, sauté the vegetables. In the same skillet, add another tablespoon of oil. Toss in minced garlic and sauté for about 30 seconds. This will release a wonderful aroma. Then, add your mixed vegetables, cooking them for 2-3 minutes. Stir frequently until they are tender. Now, it's time to scramble the eggs. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side. Scramble the eggs until fully cooked. Then, mix them with the vegetables. After the eggs and veggies are ready, add the cooked rice. Break up any clumps to ensure even cooking. Pour in the remaining teriyaki sauce and stir well to combine all ingredients. Return the cooked chicken to the skillet. Mix everything thoroughly. Cook for an additional 2-3 minutes to heat through. This allows the flavors to meld. Adjust seasoning by adding salt and pepper to taste. Just before serving, add sliced green onions, saving some for garnish. Serve hot, garnished with sesame seeds and extra green onions if you like. Enjoy your teriyaki chicken fried rice! To make great fried rice, use day-old rice. Fresh rice can be too sticky. Cold rice helps each grain stay separate. Keep the rice in the fridge overnight for best results. Temperature control matters too. Cook on high heat to get that nice crisp. Heat your skillet or wok before adding oil. This helps to cook the rice evenly and quickly. To boost flavor, add spices or sauces. A pinch of chili flakes can add heat. You can also try adding sesame oil or a splash of soy sauce. These add depth to the dish. Fresh ingredients are key for great taste. Use fresh vegetables like carrots, peas, and corn. This not only improves taste but also adds bright colors to your meal. Plating your dish can make it look gourmet. Use a large bowl or plate and add the fried rice in the center. This gives a nice focal point. Garnishing adds a special touch. Sprinkle sesame seeds on top for crunch. A few sliced green onions can add color and freshness. You can even add a lime wedge for a zesty kick! Pro Tips Use Day-Old Rice: For the best texture, use day-old rice that's been refrigerated overnight. It helps prevent the fried rice from becoming mushy. High Heat Cooking: Cooking on high heat allows for better caramelization of the chicken and vegetables, enhancing the flavor of your fried rice. Add Fresh Herbs: Consider adding fresh herbs like cilantro or basil at the end for a burst of flavor and freshness. Customize Your Veggies: Feel free to use any vegetables you have on hand, such as bell peppers or broccoli, to personalize the dish to your taste. {{image_2}} To make this dish without chicken, use tofu or tempeh. Cut them into small cubes, just like the chicken. Marinate them in teriyaki sauce for flavor. Then, follow the same steps in the recipe. Cook them until golden brown. For a vegan recipe, you can replace eggs with scrambled firm tofu. Crumble the tofu and sauté it with the vegetables. This gives a similar texture and flavor. You can also add nutritional yeast for a cheesy taste. If you like heat, add chili flakes or hot sauce. Sprinkle chili flakes while cooking the vegetables. For more kick, drizzle sriracha over the fried rice before serving. This adds a fun twist to the dish and makes it more exciting. Teriyaki chicken fried rice can change based on where you are. Some people add pineapple for a sweet touch. Others mix in kimchi for a spicy twist. You can combine this dish with flavors from other Asian cuisines, like adding curry or Thai basil. This way, you can create a new favorite dish every time you make it! To keep your teriyaki chicken fried rice fresh, store it in an airtight container. This helps prevent the rice from drying out. Place the container in the fridge after it cools down. You can safely keep the fried rice in the fridge for up to three days. If you want to store it longer, freezing is a great option. When reheating, use a skillet or microwave. For the skillet, add a splash of water or broth. This keeps the rice moist and fluffy. Heat it over medium heat, stirring often. In the microwave, cover the dish with a damp paper towel. This traps steam and adds moisture. Reheat in short bursts, stirring in between to ensure even heat. To freeze teriyaki chicken fried rice, let it cool completely. Then, scoop it into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. For quick use, place the bag in cold water for an hour. You can use coconut aminos or tamari as soy sauce substitutes. Coconut aminos add a sweet, mild taste. Tamari offers a similar flavor but is gluten-free. Both options work well in the teriyaki sauce for this dish. Yes, you can add shrimp, beef, or pork. Tofu is great for a vegetarian option. Just make sure to adjust the cooking time. Cook the protein until fully done before adding it to the rice. It lasts for about 3 to 4 days if stored in an airtight container. Make sure it cools down before placing it in the fridge. This helps keep the rice fresh and safe to eat. Day-old rice is the best choice. It has less moisture, which prevents clumping. Jasmine rice offers a nice aroma, while long-grain rice gives great texture. Both work well in fried rice recipes. Yes, meal prepping is a great idea. You can cook the chicken and veggies in advance. Store them separately from the rice. When ready to eat, just combine and heat. This saves time and makes meals easy. This blog post covered a delicious teriyaki chicken fried rice recipe. We discussed essential ingredients, their substitutes, and clear cooking steps. You learned tips for perfecting texture and enhancing flavor. We shared variations for different diets and how to store your leftovers. In making this dish, remember that fresh ingredients and proper techniques matter. Feel free to adjust flavors to suit your taste. Enjoy your cooking journey!

Teriyaki Chicken Fried Rice

A delicious and savory fried rice dish featuring marinated chicken and mixed vegetables, all tossed in teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked rice (preferably cold)
  • 1 lb chicken breast, diced
  • 1 2 teriyaki sauce
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 pieces green onions, sliced
  • 3 cloves garlic, minced
  • 2 pieces eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • for garnish sesame seeds (optional)

Instructions
 

  • In a medium bowl, marinate the diced chicken breast with 1/4 cup of teriyaki sauce for at least 15 minutes.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic for about 30 seconds until fragrant.
  • Add the mixed vegetables to the skillet and cook for 2-3 minutes, stirring frequently until they are tender.
  • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
  • Add the cooked rice to the skillet, breaking up any clumps. Pour in the remaining teriyaki sauce and stir well to combine all ingredients.
  • Return the cooked chicken to the skillet and mix everything thoroughly. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
  • Season with salt and pepper to taste. Add sliced green onions just before serving, reserving some for garnish.
  • Serve hot, garnished with sesame seeds and additional green onions if desired.

Notes

For best results, use cold, day-old rice.
Keyword chicken, fried rice, quick meal, teriyaki