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Teriyaki Chicken Fried Rice Recipe
Marigold Voss

Teriyaki Chicken Fried Rice Recipe

A flavorful and satisfying fried rice made with tender teriyaki-glazed chicken, fluffy rice, vegetables, and savory Asian seasonings. Perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: Asian, Japanese
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Cooked rice Cold, day-old preferred
  • 1 lb Chicken breast Diced
  • 3 tbsp Teriyaki sauce Store-bought or homemade
  • 2 tbsp Vegetable oil Store-bought or homemade
  • 1 cup Mixed vegetables Carrot, peas, corn
  • 2 cloves Garlic Minced
  • 2 Eggs Lightly beaten
  • 2 tbsp Soy sauce Low sodium
  • ½ tsp Black pepper To taste
  • 2 tbsp Green onions Chopped
  • 1 tsp Sesame oil Optional

Equipment

  • 1 Wok or large skillet Non-stick preferred
  • 1 Mixing bowl For marinating chicken
  • 1 Cutting board For prep
  • 1 Knife Sharp
  • 1 Spatula Heat resistant

Method
 

  1. Toss diced chicken with teriyaki sauce and set aside to marinate.
  2. Heat 1 tablespoon oil in a wok over medium-high heat.
  3. Add chicken and cook until fully cooked and lightly caramelized.
  4. Remove chicken from pan and set aside.
  5. Add remaining oil and sauté garlic until fragrant.
  6. Add mixed vegetables and stir-fry for 2–3 minutes.
  7. Push vegetables to one side and scramble eggs in the pan.
  8. Add cooked rice and stir to combine with vegetables and eggs.
  9. Return chicken to the pan and mix well.
  10. Add soy sauce, black pepper, and sesame oil.
  11. Stir-fry for 2–3 minutes until heated through.
  12. Garnish with green onions and serve hot.

Video

Notes

  • Use cold rice to avoid mushy fried rice.
  • Substitute chicken thighs for juicier texture.
  • Add chili sauce or sriracha for heat.
  • Leftovers keep well in the refrigerator for up to 3 days.