Easy Teriyaki Chicken Fried Rice
A quick and flavorful Asian dish featuring tender chicken, fluffy rice, and a sweet-savory teriyaki glaze. Perfect for weeknights or gatherings, easily customized with vegetables.
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.