Description
Chicken Teriyaki Fried Rice: Caramelized chicken, fluffy rice, and crisp vegetables tossed in sweet-savory homemade teriyaki sauce. A quick, flavor-packed meal ready in 30 minutes!
Ingredients
Scale
- 2 cups cooked long-grain rice (preferably day-old)
- 1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, diced
- 1 red bell pepper, diced
- ½ cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 3 green onions, thinly sliced
- ⅓ cup soy sauce (low-sodium preferred)
- 3 tablespoons brown sugar
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, and sesame oil until sugar dissolves. Add cornstarch slurry and whisk until combined.
- Break up any clumps in the cold rice with your fingers or a fork to separate the grains.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook for 4-5 minutes until golden and cooked through.
- Pour 2 tablespoons teriyaki sauce over chicken, toss to coat, and transfer to a plate.
- Reduce heat to medium, add another tablespoon of oil and pour in beaten eggs. Scramble until just set and remove to plate with chicken.
- Increase heat to medium-high, add remaining oil, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add onions and cook for 2 minutes, then add bell pepper and frozen vegetables. Cook for 2-3 minutes until crisp-tender.
- Add rice to the pan, breaking up any remaining clumps. Stir-fry for 3-4 minutes until heated and slightly crispy.
- Return chicken and eggs to the pan, fold everything together, and pour remaining teriyaki sauce over mixture.
- Toss continuously for 1-2 minutes until everything is well-coated with sauce.
- Stir in most of the green onions, reserving some for garnish.
- Transfer to serving dish, garnish with remaining green onions, and serve immediately.