Discover the perfect blend of sweet and savory in this Teriyaki Chicken Fried Rice. This dish combines tender chicken pieces with fluffy chilled rice and a luscious teriyaki glaze, all cooked quickly for a satisfying meal that delights the senses. Ideal for busy evenings or casual get-togethers, it’s an inviting choice that brings bold Asian-inspired flavors to your table.
Versatile and easy to prepare, this fried rice can also be customized by adding your favorite vegetables, making it a wholesome, colorful, and nutrient-packed plate. Whether served as a main course or a hearty side, this dish is sure to become a weeknight staple in your home kitchen.
- Ready in just 30 minutes, perfect for quick dinners.
- Deliciously combines savory teriyaki sauce with tender chicken and veggies.
- Uses chilled rice for the best texture and flavor absorption.
- Highly customizable with different vegetables or protein options.
Ingredients
- Cooked White Rice (4 cups, chilled): Using chilled rice helps to achieve the classic fried rice texture by preventing clumping and adding fluffiness.
- Boneless Skinless Chicken Breasts (2 large, diced): Tender chicken pieces that absorb seasonings and cook evenly for a protein-packed base.
- Eggs (3 large): Scrambled into the rice, eggs add richness and a silky texture to bind everything together.
- Peas and Carrots (1 cup): These frozen vegetables add natural sweetness and vibrant color, balancing the savory elements.
- Vegetable Oil (2 tablespoons): Used for sautéing chicken, it provides a neutral base for cooking without overpowering flavors.
- Butter (4 tablespoons): Adds creaminess and a subtle richness when cooking the vegetables and eggs.
- Soy Sauce (1½ tablespoons): Offers salty umami depth that infuses the rice with flavor.
- Garlic Powder (1 teaspoon): Brings aromatic notes that enhance the overall savory taste.
- Onion Powder (1 teaspoon): Complements garlic powder by adding a mild onion flavor without overwhelming the dish.
- Paprika (1 teaspoon): Adds mild smokiness and a touch of warmth to the seasoning mix.
- Salt and Black Pepper (to taste): Seasonings essential for balancing flavors perfectly.
- Teriyaki Baste and Glaze (1 cup): The star ingredient providing a sweet, savory glaze that beautifully coats the chicken and rice.
Instructions
- Cook and Season the Chicken
Heat vegetable oil in a skillet over medium-high heat and add the diced chicken. Season with onion powder, garlic powder, and paprika to infuse the meat with aromatic flavors. Cook the chicken for about 7–8 minutes until it reaches an internal temperature of 165°F, ensuring it’s fully cooked yet juicy. Remove the chicken from the pan and set aside to maintain its tenderness.
- Sauté Vegetables and Scramble Eggs
In the same skillet, melt butter to add richness. Sauté the peas and carrots until they start to soften, which helps release their natural sweetness. Crack the eggs into the pan and scramble them gently with the vegetables until they are fully set. This step integrates protein and color into the dish while building layers of texture.
- Add Rice, Chicken, and Teriyaki Glaze
Stir in the chilled cooked rice, soy sauce, and the cooked chicken pieces back into the skillet. Pour over the teriyaki baste and glaze, distributing it evenly for full flavor coverage. Cook everything for another 4–5 minutes, stirring frequently to heat through and allow the rice to absorb the delicious sauce completely. Adjust seasoning with salt and black pepper as needed to balance the flavors.
- Serve and Garnish
Serve the teriyaki chicken fried rice immediately for best texture and flavor. You can garnish with chopped green onions or offer a side of yum yum sauce for an extra burst of taste. This enhances presentation and adds a creamy contrast to the glaze.
- Using chilled rice is crucial to keep the grains separate and avoid mushy fried rice.
- Adjust the teriyaki glaze quantity based on your preferred sweetness level.
- Feel free to swap peas and carrots with other veggies like bell peppers or broccoli.
Storage Tips
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to evenly warm the rice without drying it out.
Serving Suggestions
This dish pairs wonderfully with steamed dumplings, miso soup, or a crisp green salad to complete the meal. Adding pickled ginger on the side can introduce a refreshing zing that complements the savory teriyaki notes.
- Use day-old rice for the best stability and texture in fried rice dishes.
- Cook chicken in batches if necessary to avoid overcrowding and ensure even browning.
- Customize the heat by adding a dash of chili flakes if you prefer a spicy kick.
FAQs
- Can I use brown rice instead of white rice?
Yes, brown rice can be used but may require slightly longer cooking time and produces a chewier texture.
- Is this dish suitable for meal prep?
Absolutely! Teriyaki chicken fried rice reheats well, making it ideal for quick lunches or dinners.
- Can I substitute teriyaki glaze with homemade sauce?
Definitely. A homemade sauce with soy sauce, honey, garlic, and ginger works great and allows greater control over sweetness.
- What other proteins can I use besides chicken?
Shrimp, tofu, or pork are excellent alternatives that complement the teriyaki glaze nicely.
- How do I prevent the eggs from becoming rubbery?
Cook eggs gently scrambled over medium heat and remove from heat just as they set to keep them tender.
- Can I make this gluten-free?
Yes, use gluten-free soy sauce and teriyaki glaze to ensure the dish is safe for gluten sensitivities.
Easy Teriyaki Chicken Fried Rice
Equipment
- 1 skillet for frying chicken and vegetables
Ingredients
- 4 cups cooked white rice chilled
- 2 large boneless skinless chicken breasts diced
- 3 eggs
- 1 cup peas and carrots
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 1½ tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup teriyaki baste and glaze
Instructions
- Heat vegetable oil in a skillet over medium-high heat and add diced chicken.
- Season chicken with onion powder, garlic powder, and paprika.
- Cook chicken for 7 to 8 minutes until it reaches an internal temperature of 165°F, then remove from the skillet.
- In the same skillet, melt butter and add peas and carrots.
- Crack in the eggs and scramble with the vegetables until just set.
- Add chilled rice to the skillet along with soy sauce, cooked chicken, and teriyaki glaze.
- Cook for 4 to 5 minutes, stirring often to heat evenly.
- Season with salt and black pepper to taste, then serve immediately.
Notes
- Use leftover rice for best texture.
- Add green onions or yum yum sauce for garnish.
- Store leftovers in airtight container up to 3 days.
