This Homemade Teriyaki Chicken Fried Rice will remind you of your favorite Japanese takeout. Make it quickly using a few simple ingredients.
Fried rice is a great dish to make for weeknight dinners. Try a few of my other fried rice recipes – Gochujang Fried Rice, Kimchi Fried Rice, Thai Fried Rice, Vegetable Fried Rice, Mushroom Fried Rice, Egg Fried Rice, and Hibachi Fried Rice.
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About Teriyaki Chicken Fried Rice
Teriyaki Chicken Fried Rice is a delicious combination of chicken, veggies, and cooked rice in a flavorful teriyaki sauce. It is easy to make and takes 15 minutes to get on the table.
This homemade Japanese-style fried rice recipe tastes better than your favorite takeout. So make it fresh at home, and you will not miss the restaurant.
This recipe is customizable! Add veggies or protein of your choice and adjust the teriyaki sauce quantity to suit your taste buds.
Ingredients
Chicken – I prefer using skinless, boneless chicken breasts to make this recipe. You can use chicken thighs too.
Rice – Leftover day-old cooked rice is best for this fried rice recipe. If you cook fresh rice, let it cool down thoroughly before mixing it with chicken, veggies, and sauce.
You can try the recipe with brown rice, couscous, or quinoa for a healthier version.
Veggies – I have added broccoli, carrot, and cabbage, but you can go ahead and add mushrooms, bell peppers, green beans, etc.
Eggs – I like to load the chicken fried rice with eggs.
Teriyaki Sauce – You can use store-bought teriyaki sauce or make it at home from scratch.
Others – You will also need vegetable oil, onions, garlic, ginger, dark soy sauce, sesame oil, salt, and pepper.
How To Make Teriyaki Chicken Fried Rice
Marinate The Chicken
Rinse 10 oz (300 g) boneless skinless chicken breast with water and drain well.
Pat them dry using paper tissues.
Cut the chicken breast into bite-sized cubes.
Add them to a bowl with ½ cup of teriyaki sauce and mix well.
Refrigerate the chicken for at least an hour or up to 12 hours.
Make The Fried Rice
In a wok or deep skillet, add the chicken along with the teriyaki marinade and saute over high heat for 4-5 minutes or until the chicken is well cooked.
Remove on a plate and set it aside.
Add the 2 tablespoon vegetable oil to the same wok and heat it over medium-high heat.
Tip – You can wipe the wok with a paper tissue to ensure the sauce sticking to it doesn’t burn.
Once the oil is hot, add ½ cup chopped onions, 1 tablespoon minced garlic, and 1 teaspoon minced ginger, and saute until the onions are translucent.
Add ½ cup diced carrots, 1 cup shredded cabbage, and 1 cup broccoli florets, and cook for a minute.
Now push all of the cooked vegetables to the side of the pan.
Beat 2 eggs and pour them into the pan. Scramble the eggs and mix them with the vegetables.
Finally, add
- 3 cups of cooked and cooled white rice
- cooked chicken
- 1 tablespoon dark soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper powder.
Mix well and let the rice cook for 2-3 minutes or until slightly crispy.
Garnish with chopped scallions, and enjoy!
Frequently Asked Questions
A homemade teriyaki sauce tastes the best and needs a few simple ingredients. You will need,
5 tablespoon brown sugar
¼ cup dark soy sauce
1 tablespoon honey
3-4 cloves garlic, minced
½ teaspoon ground ginger
2 tablespoon cornstarch
¼ cup cold water
1 cup water
To make the sauce, add brown sugar, soy sauce, honey, garlic, and ginger to a saucepan and let it cook on medium heat for 2 minutes.
Meanwhile, mix cornstarch with cold water in a small bowl and whisk to combine it well. Make sure there are no lumps left. Add it to the pan.
Cook for 3-4 minutes until the sauce is thickened and becomes saucy.
Add some more water if it becomes too thick.
Once done, let it cool to room temperature and store it in an air-tight container.
If you use freshly cooked rice, let it cool down fully before adding it to the wok; otherwise, the final dish will become mushy.
To accelerate the cooling time, spread the rice on a baking tray and cover it with cling wrap. Refrigerate the tray for 20 minutes or freeze it for 10 minutes.
Serving Suggestions
Teriyaki Chicken Fried Rice is a meal in itself and tastes great. You can also serve Hibachi Chicken, Hibachi Vegetables, or Shrimp Stir Fry on the side.
Storage Suggestions
It tastes the best when served right out of the wok. Leftovers can be stored for 3-4 days in an air-tight container in the refrigerator. Reheat it in a microwave or pan before serving.
You can also cook the plain white rice beforehand and refrigerate it for 3-4 days. Use it to make fried rice whenever hunger strikes.
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Recipe Card
Homemade Teriyaki Chicken Fried Rice Recipe
Equipment
Ingredients
- 10 ounce boneless skinless chicken breasts (300 g)
- ½ cup teriyaki sauce
- 2 tablespoons vegetable oil
- ½ cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ cup diced carrots
- 1 cup thinly shredded cabbage
- 1 cup broccoli florets
- 2 eggs (beaten)
- 3 cups rice (cooked and cooled)
- 1 tablespoon dark soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper powder
Instructions
Marinate The Chicken
- Rinse chicken breast with water and drain well.
- Pat them dry using paper tissues.
- Cut the chicken breast into bite-sized cubes.
- Add them to a bowl with teriyaki sauce and mix well.
- Refrigerate the chicken for at least an hour or up to 12 hours.
Make The Fried Rice
- In a wok or deep skillet, add the chicken along with the teriyaki marinade and saute over high heat for 4-5 minutes or until the chicken is well cooked.
- Remove on a plate and set it aside.
- Add oil to the same wok and heat it over medium-high heat.
- Tip – You can wipe the wok with a paper tissue to ensure the sauce sticking to it doesn’t burn.
- Once the oil is hot, add onions, garlic, and ginger, and saute until the onions are translucent.
- Add carrots, cabbage, and broccoli florets, and cook for a minute.
- Now push all of the cooked vegetables to the side of the pan.
- Beat eggs and pour them into the pan. Scramble the eggs and mix them with the vegetables.
- Finally, add rice, cooked chicken, soy sauce, sesame oil, salt, and pepper powder.
- Mix well and let the rice cook for 2-3 minutes or until slightly crispy.
- Garnish with chopped scallions, and enjoy!
Did you make this recipe? Let me know!