Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice is a delicious and satisfying one-pan meal that blends tender chicken, fluffy rice, crisp veggies, and sweet-savory teriyaki sauce into every flavorful bite. It’s the perfect dish when I want something fast, filling, and better than takeout. The combo of juicy chicken and caramelized sauce makes this a go-to recipe for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and packed with flavor. The teriyaki sauce gives everything a sticky, rich glaze that clings beautifully to the rice and chicken. I can use leftover rice, toss in whatever vegetables I have, and have dinner on the table in under 30 minutes. It’s simple, satisfying, and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked and cooled rice (preferably day-old)

• Boneless, skinless chicken breasts or thighs, diced

• Teriyaki sauce (store-bought or homemade)

• Eggs

• Garlic, minced

• Onion, diced

• Carrots, finely chopped

• Frozen peas or mixed vegetables

• Green onions, chopped (for garnish)

• Soy sauce (optional, for added saltiness)

• Sesame oil or vegetable oil

Directions

1. I heat sesame oil in a large skillet or wok over medium-high heat.

2. I add the diced chicken and cook until browned and cooked through, then drizzle with some teriyaki sauce and stir to coat. I remove it from the pan and set aside.

3. In the same pan, I add a bit more oil and sauté the onion, garlic, carrots, and peas until softened.

4. I push the veggies to one side and scramble the eggs on the other side of the pan.

5. I stir in the rice and break up any clumps, mixing it with the vegetables and egg.

6. I return the chicken to the pan, pour in more teriyaki sauce, and stir everything together until hot and evenly coated.

7. I garnish with chopped green onions before serving.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish.

Variations

• I sometimes use shrimp or tofu instead of chicken for a different protein.

• Pineapple chunks add a sweet contrast that goes great with teriyaki flavor.

• I like to add shredded cabbage or bean sprouts for extra crunch.

• A sprinkle of sesame seeds or a drizzle of sriracha adds more texture or heat.

• For low-carb, I swap the rice for cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or microwave. I add a splash of water or extra sauce if the rice gets dry. It also works great for meal prep and reheats well throughout the week.

FAQs

Can I use freshly cooked rice?

I prefer day-old rice because it’s drier and fries better. If I use fresh rice, I spread it out on a tray to cool and dry slightly before cooking.

What kind of teriyaki sauce works best?

I go for a thicker glaze-style sauce for bold flavor, but I sometimes make my own with soy sauce, brown sugar, garlic, ginger, and cornstarch.

Can I make it ahead of time?

Yes, I often cook the rice and chicken ahead. Then, I just stir-fry everything together when I’m ready to eat.

How do I keep the rice from sticking?

I use a hot pan and avoid overcrowding. A nonstick pan or wok with a bit of oil helps prevent sticking.

Is this dish freezer-friendly?

Yes, I freeze it in portioned containers and reheat in the microwave or skillet. I add a little extra sauce after thawing for moisture.

Conclusion

Chicken Teriyaki Fried Rice is the kind of meal I love for its simplicity and bold flavor. It’s quick to prepare, easy to customize, and always leaves me satisfied. Whether I’m cooking for a crowd or just want a fast dinner, this fried rice recipe always delivers the perfect mix of comfort and flavor.