Description
Chicken Teriyaki Fried Rice is a quick, flavorful one-pan meal featuring tender chicken, fluffy rice, crisp vegetables, and a sweet-savory teriyaki glaze. Perfect for weeknights, it’s a fast and satisfying dish that’s better than takeout.
Ingredients
- 3 cups cooked and cooled rice (preferably day-old)
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1/2 cup teriyaki sauce (plus more for garnish)
- 2 eggs
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup carrots, finely chopped
- 1/2 cup frozen peas or mixed vegetables
- 2 green onions, chopped (for garnish)
- 1 tbsp soy sauce (optional)
- 2 tbsp sesame oil or vegetable oil
Instructions
- Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
- Add diced chicken and cook until browned and cooked through, about 6–7 minutes. Drizzle with 2 tbsp teriyaki sauce, stir to coat, then remove from pan and set aside.
- Add remaining oil to the pan. Sauté onion, garlic, carrots, and peas until softened, about 3–4 minutes.
- Push vegetables to one side. Crack in the eggs and scramble until cooked through.
- Add rice and stir to combine everything. Break up any clumps and mix well.
- Return chicken to the pan, add remaining teriyaki sauce and optional soy sauce, stir until evenly coated and heated through.
- Garnish with chopped green onions and serve hot.
Notes
- Use shrimp or tofu instead of chicken for variation.
- Add pineapple chunks for a sweet twist.
- Shredded cabbage or bean sprouts add crunch.
- Top with sesame seeds or sriracha for texture and heat.
- Use cauliflower rice for a low-carb version.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 10g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 155mg
