Teriyaki Chicken Fried Rice Recipe
This Homemade Teriyaki Chicken Fried Rice will remind you of your favorite Japanese takeout. Make it quickly using a few simple ingredients.
Servings: 4 people
Equipment
- Wok
Ingredients
- 2 large, boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- 2 tablespoons 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 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 non-stick 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 wok.
- Beat eggs and pour them into the wok. 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!
Video
Notes
This recipe is customizable! Add veggies or protein of your choice and adjust the teriyaki sauce quantity to suit your taste buds.
I prefer using skinless, boneless chicken breasts to make this recipe. You can use chicken thighs too.
You can try the recipe with brown rice, couscous, or quinoa for a new version.
Nutrition
Calories: 711kcal | Carbohydrates: 123g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 2061mg | Potassium: 712mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2958IU | Vitamin C: 24mg | Calcium: 92mg | Iron: 3mg
