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- 2 cups cooked jasmine rice (preferably day-old) - 1 lb chicken breast, diced - 3 tablespoons teriyaki sauce - 1 cup mixed vegetables (carrots, peas, and corn) - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 green onions, chopped - 2 eggs, lightly beaten - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds (for garnish) In this recipe, I use jasmine rice. It gives a nice texture. Day-old rice is best. It helps avoid clumping. I also use one pound of diced chicken breast. This adds protein and flavor. You will need three tablespoons of teriyaki sauce. This sauce brings that sweet and salty taste. Next, I add one cup of mixed vegetables. I like carrots, peas, and corn. They add color and crunch. Two cloves of minced garlic give a nice aroma. One tablespoon of grated ginger adds warmth and depth. For toppings, I use two chopped green onions. They add freshness. Two beaten eggs are included for creaminess. I add two tablespoons of vegetable oil to cook everything. Finally, we season with salt and pepper. Sesame seeds make a lovely garnish. This mix of flavors makes the dish exciting! {{ingredient_image_1}} 1. First, take your diced chicken breast and place it in a bowl. 2. Pour 2 tablespoons of teriyaki sauce over the chicken. 3. Toss the chicken to coat it well. 4. Let it marinate for at least 15 minutes. 5. Next, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. 6. Once the oil is hot, add the marinated chicken. 7. Cook the chicken for about 5 to 7 minutes. 8. Look for a nice golden brown color. 9. When done, remove the chicken from the skillet and set it aside. 1. In the same skillet, add another tablespoon of vegetable oil. 2. Add the minced garlic and grated ginger to the oil. 3. Sauté these for about 30 seconds. 4. You want them to be fragrant but not burned. 5. Next, add the mixed vegetables. 6. Stir-fry them for about 3 to 4 minutes. 7. Check for tenderness; they should be bright and cooked through. 1. Push the vegetables to one side of the skillet. 2. On the other side, pour in the beaten eggs. 3. Scramble the eggs until fully cooked. 4. Once cooked, mix everything together in the skillet. 5. Add your cooked jasmine rice next. 6. Break up any clumps as you mix. 7. Pour in the remaining 1 tablespoon of teriyaki sauce. 8. Toss the rice until it is well coated and heated. 9. Add the cooked chicken back into the skillet. 10. Mix all the ingredients well. 11. Season with salt and pepper to your taste. 12. Finally, sprinkle the chopped green onions on top. 13. Toss everything together for a minute. 14. Serve it hot and finish with sesame seeds on top for garnish. Using day-old rice is key for great fried rice. Fresh rice holds too much moisture. It clumps together and does not fry well. Day-old rice is drier and easier to separate. This makes it perfect for frying. For perfect sautéing, use a large skillet or a wok. Heat the oil until it shimmers. This helps to cook the chicken and veggies evenly. Stir everything quickly to keep it from sticking. Keep the heat high for best results. For teriyaki sauce, I recommend brands like Kikkoman or Soy Vey. They bring the perfect balance of sweet and salty. You can adjust the sauce to your taste. Add more for a richer flavor, or less if you prefer mild. You can also play with seasonings. A pinch of chili flakes gives a nice kick. Adding a splash of soy sauce can deepen the umami flavor. Taste as you go to find your perfect mix. The best cookware for frying rice is a non-stick skillet or wok. These help prevent sticking and make cleanup easier. A well-seasoned cast iron skillet also works great. It retains heat well and gives a nice sear. For meal prep, you’ll need a cutting board and a sharp knife. A good spatula helps mix ingredients well. Measuring cups and spoons are handy for precise amounts. Having these tools makes cooking smooth and fun. Pro Tips Use Day-Old Rice: Day-old jasmine rice is ideal for fried rice as it’s drier and less sticky, allowing for better separation of grains during cooking. Customize Your Veggies: Feel free to use any mix of vegetables you have on hand, such as bell peppers or broccoli, to add more color and nutrition. High Heat Cooking: Cooking on high heat helps to achieve that desirable 'wok hei' flavor, giving your fried rice a smoky taste. Just be sure to stir quickly! Garnish for Flavor: Don’t skip the sesame seeds and green onions as garnishes; they add an extra crunch and fresh flavor to the dish! {{image_2}} You can easily adapt teriyaki chicken fried rice to fit your diet. If you need a gluten-free option, look for gluten-free teriyaki sauce. There are many brands that offer this. For those who prefer a vegan meal, tofu is a great substitute. Simply press and cube the tofu, then marinate it in teriyaki sauce. Cook it until golden brown, just like the chicken. Feel free to play with your veggies. You can use bell peppers, broccoli, or snap peas instead of mixed vegetables. Each option adds unique flavor and crunch. If you want to change your protein, shrimp or beef work well too. Just remember to adjust cooking times for each protein to ensure it's cooked properly. To spice things up, add chili flakes for heat. Just a pinch can make a big difference. Fresh herbs like cilantro can brighten the dish as well. Toss in some chopped cilantro at the end for a fresh burst of flavor. These small changes can elevate your fried rice and keep it exciting! To store leftover teriyaki chicken fried rice, let it cool first. Place it in an airtight container. Make sure to keep it in the fridge. It stays fresh for up to three days. When you reheat it, use a skillet or a microwave. If using a microwave, cover it to keep it moist. Heat it until it's hot throughout, about two to three minutes. Stir it halfway through for even heating. To freeze leftovers, wait until your fried rice cools. Transfer it to a freezer-safe container. You can also use freezer bags. Remember to remove as much air as possible to prevent freezer burn. Frozen fried rice lasts for up to three months. Check for signs of spoilage, like ice crystals or an off smell, before eating. If it looks or smells bad, throw it away. Use glass or BPA-free plastic containers for storage. They keep the rice fresh and safe. For portion sizes, divide the rice into single servings. This makes it easy to grab and go. Plus, it helps with reheating. You can also label the containers with dates. This way, you always know when you made it. Can I make this recipe without chicken? Yes, you can. Just leave out the chicken and use tofu, shrimp, or more veggies. You still get great flavor with the teriyaki sauce and rice. How can I make this dish spicier? Add chili flakes or sriracha to the dish. You can also use spicy teriyaki sauce for a kick. Adjust the heat to your taste. How long does it take to make teriyaki chicken fried rice? It takes around 30 minutes in total. Prep the chicken first, marinate it, and then cook the rice and veggies. What type of rice is best for fried rice recipes? Day-old jasmine rice works best. It has less moisture, so it fries better. Freshly made rice can be too sticky. What goes well with teriyaki chicken fried rice? You can serve it with steamed broccoli or a side salad. Pickled vegetables also make a great pairing. Can I serve this as a meal prep option? Yes, it is a perfect meal prep dish. Just store it in airtight containers. It keeps well in the fridge for up to four days. This blog covered how to make delicious teriyaki chicken fried rice. We explored the key ingredients like cooked jasmine rice and mixed veggies. I shared step-by-step instructions, tips, and possible variations for dietary needs. In the end, this dish is fun to make and very satisfying. Try it out and enjoy the flavors. You can easily adapt it to your taste. Happy cooking!

Teriyaki Chicken Fried Rice

A delicious and savory fried rice dish featuring marinated chicken, mixed vegetables, and a flavorful teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 lb chicken breast, diced
  • 3 tablespoons teriyaki sauce
  • 1 cup mixed vegetables (carrots, peas, and corn)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 green onions chopped
  • 2 eggs lightly beaten
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • In a bowl, marinate the diced chicken with 2 tablespoons of teriyaki sauce for at least 15 minutes.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it's browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, sautéing them for about 30 seconds until fragrant.
  • Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes until they are tender.
  • Push the vegetables to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix everything together.
  • Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour in the remaining 1 tablespoon of teriyaki sauce and toss the rice until it's evenly coated with sauce and heated through.
  • Add the cooked chicken back to the skillet and mix well to combine all ingredients. Season with salt and pepper to taste.
  • Finally, sprinkle the chopped green onions and toss everything together for a minute to combine flavors.
  • Serve hot, garnished with sesame seeds.

Notes

Using day-old rice helps achieve the best texture.
Keyword chicken, fried rice, quick meal, teriyaki