Chicken Teriyaki Fried Rice

Fragrant, savory, and perfectly caramelized, Chicken Teriyaki Fried Rice transforms ordinary ingredients into an extraordinary meal. The sweet-salty glaze of teriyaki sauce coats tender chicken and fluffy rice, creating a harmonious blend that’s both comforting and exciting. This Asian-inspired dish combines the umami-rich flavors of classic teriyaki with the satisfying texture of perfectly fried rice. You’ll learn how to create restaurant-quality Chicken Teriyaki Fried Rice at home with simple ingredients and foolproof techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

Chicken Teriyaki Fried Rice is the ultimate one-pan wonder that delivers big on flavor while keeping cleanup to a minimum. The combination of sticky-sweet teriyaki sauce and savory soy creates layers of flavor that coat each grain of rice perfectly. You’ll appreciate how the tender chicken pieces contrast with the slightly crispy rice edges, creating a delightful textural experience in every bite.

This recipe transforms leftover rice into something magnificent, making it perfect for meal planning. The dish comes together in under 30 minutes, making it ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The beautiful caramelization that develops on both the chicken and rice gives this dish a professional touch that will impress family and friends alike.

What makes this Chicken Teriyaki Fried Rice truly special is its balance – sweet meets savory, tender meets crispy, and convenience meets incredible flavor. It’s a versatile dish that satisfies intense cravings for Asian-inspired comfort food without requiring specialized ingredients or equipment.

Ingredients

For the Teriyaki Sauce:

• 1/3 cup soy sauce (low-sodium preferred)
• 3 tablespoons brown sugar, packed
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Fried Rice:

• 2 tablespoons vegetable oil, divided
• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups cooked and chilled rice (preferably day-old)
• 1 medium onion, diced
• 2 carrots, diced small
• 1/2 cup frozen peas
• 2 eggs, lightly beaten
• 3 green onions, sliced
• 1 tablespoon sesame seeds

The foundation of this Chicken Teriyaki Fried Rice is day-old rice, which has the perfect moisture content for frying. Fresh chicken thighs provide richness and juiciness that breast meat often lacks. The homemade teriyaki sauce delivers authentic flavor with the perfect balance of sweet and savory notes.

Pro Tips

Use Cold Rice: The secret to perfect teriyaki chicken rice is starting with properly chilled, day-old rice. Fresh rice contains too much moisture and will become mushy when fried. If you’re in a hurry, spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours before using.

Cook in Stages: Don’t overcrowd your pan when making Chicken Teriyaki Fried Rice. Cook ingredients in batches to ensure proper caramelization and prevent steaming. Start by cooking the chicken until it’s nearly done, remove it, cook the vegetables, then the eggs, and finally combine everything with the rice. This staged approach ensures each component maintains its distinct texture and flavor.

Master the Sauce Consistency: The perfect teriyaki sauce should coat the back of a spoon but still flow smoothly. When thickening with cornstarch, always mix it with cold water first to prevent lumps. Add the cornstarch slurry to the simmering sauce and cook until it reaches that silky, glossy consistency that’s the hallmark of great Chicken Teriyaki Fried Rice. Remember that the sauce will thicken slightly as it cools.

Instructions

Step 1: Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, brown sugar, mirin, honey, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. In a small bowl, whisk together cornstarch and water to create a slurry. Pour this into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon. Remove from heat and set aside.

Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until they’re golden brown and nearly cooked through. Pour approximately 1/3 of the teriyaki sauce over the chicken and continue cooking for another 2 minutes until the chicken is glazed and fully cooked. Transfer the teriyaki chicken to a plate and set aside.

Step 3: Prepare the Vegetables and Eggs
In the same pan, add the remaining tablespoon of oil. Add diced onions and carrots, cooking for 3-4 minutes until they begin to soften. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix them with the vegetables.

Step 4: Fry the Rice
Add the cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and beginning to crisp slightly around the edges. Add the frozen peas and cook for another minute until they’re warmed through.

Step 5: Combine and Finish
Return the cooked chicken to the pan and pour the remaining teriyaki sauce over everything. Toss to combine thoroughly, ensuring every grain of rice is coated with the flavorful sauce. Continue cooking for 2-3 minutes, allowing the flavors to meld and the sauce to caramelize slightly. Remove from heat and fold in most of the sliced green onions, reserving some for garnish.

Step 6: Serve
Transfer the Chicken Teriyaki Fried Rice to serving plates or a large serving bowl. Sprinkle with sesame seeds and the remaining green onions. Serve immediately while still hot for the best flavor and texture experience.

Variations

Vegetable Teriyaki Fried Rice: Create a vegetarian version by omitting the chicken and doubling the vegetables. Add in sliced bell peppers, broccoli florets, snap peas, and mushrooms for a colorful, nutrient-dense meal. For protein, consider adding cubed firm tofu that’s been pressed and pan-fried until crispy before being glazed with the teriyaki sauce.

Spicy Teriyaki Fried Rice: Kick up the heat in your Chicken Teriyaki Fried Rice by adding 1-2 tablespoons of sriracha or sambal oelek to the teriyaki sauce. You can also incorporate thinly sliced fresh jalapeños or a teaspoon of red pepper flakes when cooking the vegetables. The spicy heat creates a wonderful contrast with the sweet teriyaki glaze.

Pineapple Teriyaki Fried Rice: For a tropical twist, add 1 cup of diced fresh pineapple when frying the rice. The sweet, tangy fruit complements the teriyaki flavor beautifully and adds a refreshing juiciness to the dish. This variation works particularly well when serving the Chicken Teriyaki Fried Rice as part of a summer meal.

Storage and Serving

Chicken Teriyaki Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a few drops of water over the rice and microwave on medium power, stirring halfway through, until heated thoroughly. Alternatively, reheat in a skillet with a small amount of oil to restore some of the original texture.

For freezing, portion the cooled rice into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating with a splash of soy sauce to refresh the flavors.

Serve your Chicken Teriyaki Fried Rice as a complete meal on its own or pair it with side dishes to create a more elaborate spread. For a restaurant-style presentation, pack the rice into a small bowl and invert onto the plate for a perfect dome shape. Accompany with a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast. For a larger feast, serve alongside vegetable gyoza, miso soup, or a simple side of steamed edamame sprinkled with sea salt.

FAQs

Can I use fresh rice instead of day-old rice?
While day-old rice is ideal for Chicken Teriyaki Fried Rice, you can use fresh rice in a pinch. Cook the rice with slightly less water than usual, then spread it on a baking sheet and refrigerate for at least 30 minutes to remove excess moisture before frying.

What’s the best cut of chicken to use for this recipe?
Chicken thighs are recommended for Chicken Teriyaki Fried Rice because they remain juicy and tender during the cooking process. If you prefer white meat, chicken breast works too, but be careful not to overcook it as it can become dry.

Can I make the teriyaki sauce ahead of time?
Absolutely! The homemade teriyaki sauce can be prepared up to a week in advance and stored in an airtight container in the refrigerator. This makes preparing the Chicken Teriyaki Fried Rice even quicker on busy weeknights.

How can I make this recipe gluten-free?
To make gluten-free Chicken Teriyaki Fried Rice, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Also, verify that your mirin is gluten-free, as some brands may contain wheat-derived ingredients.

What type of rice works best for fried rice?
Medium to long-grain rice varieties like jasmine or basmati work exceptionally well for Chicken Teriyaki Fried Rice. These varieties stay firm and separate when fried, unlike short-grain varieties which tend to stick together and can become mushy.

Conclusion

This Chicken Teriyaki Fried Rice is comfort food at its finest — a perfect harmony of sweet and savory flavors with satisfying textures in every bite. It’s the kind of dish that transforms simple ingredients into something truly special, making everyday dining feel like a celebration. Whether you’re cooking for family on a busy weeknight or impressing friends at a dinner gathering, this recipe delivers restaurant-quality results with home-cooked love. The balance of sticky-sweet teriyaki sauce, tender chicken, and perfectly fried rice creates a meal that’s both familiar and exciting—proving that sometimes the most satisfying dishes are the ones that combine simplicity with incredible flavor.

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