Description

This Teriyaki Chicken Fried Rice is a flavorful and satisfying dish that combines tender teriyaki-glazed chicken, fluffy scrambled eggs, and a mix of vibrant vegetables tossed with aromatic garlic, green onions, and seasoned with soy and sesame oils. Perfect for a quick and delicious weeknight meal, this recipe leverages day-old rice to achieve a perfect texture with crispy golden bits and balanced savory-sweet flavors.

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 Eggs

3 cups cooked, day-old rice (jasmine or long-grain white rice works best)
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten

Vegetables and Aromatics

1 cup frozen mixed vegetables (peas, carrots, corn)
3 green onions, sliced (white and green parts separated)
3 cloves garlic, minced

Seasonings

2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste

Garnishes

Sesame seeds
Additional sliced green onions
Sriracha or chili flakes for heat (optional)

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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 and season lightly with salt and pepper. Let the chicken cook undisturbed for 2-3 minutes until golden crust forms. Stir and continue cooking for another 3-4 minutes until the chicken is cooked through and no longer pink. Drizzle with teriyaki sauce, toss to coat, and allow it to caramelize slightly. Transfer the chicken to a plate and set aside.
Scramble the Eggs: In the same skillet, add a tablespoon of vegetable oil. Pour in the beaten eggs and let them sit for a few seconds to start setting. Gently scramble the eggs with a spatula until just set but still a bit glossy. Break the eggs into smaller pieces, remove them from the skillet, and add to the plate with the chicken.
Stir-Fry the Aromatics and Vegetables: Add the remaining vegetable oil to the skillet. Stir in the white parts of the green onions and minced garlic, cooking while stirring constantly for about 30 seconds until fragrant but not burnt. Add the frozen mixed vegetables and stir-fry for 2-3 minutes until vegetables are heated through and any ice has evaporated.
Add the Rice and Season: Turn the heat to high and add the day-old rice, breaking up any clumps with your spatula. Press the rice against the hot skillet and let it sit for 30-45 seconds to develop crispy golden bits. Drizzle the soy sauce and sesame oil over the rice and stir well to distribute the flavors evenly. The rice should begin to turn slightly golden and emit a nutty aroma.
Combine Everything: Return the teriyaki chicken and scrambled eggs to the skillet. Toss all ingredients together for 1-2 minutes to meld the flavors. Add the green parts of the sliced green onions and give a final stir. Taste and adjust seasoning by adding more soy sauce or teriyaki sauce if desired. Garnish with sesame seeds, additional green onions, and optionally Sriracha or chili flakes for some heat before serving.

Notes

Use day-old rice for best texture to avoid mushy fried rice.
Adjust the amount of soy sauce and teriyaki sauce to suit your taste preferences.
For added richness, you can substitute vegetable oil with toasted sesame oil during cooking.
Make sure to cook the garlic just until fragrant to prevent burning and bitterness.
Add other vegetables like bell peppers or snap peas if desired for extra crunch and color.
To make this dish gluten-free, use gluten-free soy sauce and teriyaki sauce.
Leftover fried rice keeps well refrigerated for up to 3 days and can be reheated in a skillet or microwave.