Easy Teriyaki Chicken Fried Rice
A quick and flavorful fried rice dish featuring tender chicken, chilled rice, peas, carrots, eggs, and a sweet-savory teriyaki glaze—perfect for weeknight dinners or casual meals.
Equipment
- 1 skillet
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 for 7 to 8 minutes until chicken reaches 165°F internal temperature.
- Remove chicken from skillet and set aside.
- Melt butter in the same skillet; add peas and carrots and cook briefly.
- Crack in eggs and scramble until fully cooked.
- Stir in chilled rice, soy sauce, cooked chicken, and teriyaki glaze.
- Cook, stirring often, for 4 to 5 minutes until evenly heated.
- Season with salt and black pepper to taste and serve immediately.
Notes
- Use day-old rice for best texture.
- Add your favorite vegetables for extra nutrition.
- Store leftovers refrigerated up to 3 days.
- Reheat gently to preserve flavors.