Mouthwatering Teriyaki Chicken Fried Rice Recipe
This mouthwatering Teriyaki Chicken Fried Rice combines tender marinated chicken with a medley of fresh vegetables and fluffy jasmine rice, all stir-fried to perfection with savory teriyaki and soy sauces. Perfect for a quick, flavorful weeknight meal that delivers both comfort and a vibrant fusion of Asian-inspired tastes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
For the chicken and marinade:
- 2 chicken breasts (cut into 1-inch chunks)
- 1/2 cup teriyaki sauce
- 1 tsp cornstarch
For the fried rice:
- 2 tbsp vegetable oil
- 1/2 cup onions (finely chopped)
- 1.5 tbsp garlic (minced)
- 2 tsp ginger (grated)
- 1/2 cup carrots (diced into 1/4-inch pieces)
- 1 cup cabbage (shredded)
- 1 cup small broccoli florets
- 2 large eggs (beaten until no streaks remain)
- 3 cups jasmine rice (chilled day-old)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Marinate chicken and prep vegetables: Cut chicken into 1-inch chunks and combine with teriyaki sauce and cornstarch. Refrigerate for at least 1 hour to allow flavors to penetrate. Meanwhile, finely chop onions, mince garlic, grate ginger, dice carrots into 1/4-inch pieces, shred cabbage, and cut broccoli into small florets to ensure quick cooking during stir-frying.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken with sauce and cook 4-5 minutes, stirring occasionally, until chicken is opaque and sauce slightly caramelizes. Remove chicken from skillet and set aside to avoid overcooking.
- Sauté aromatics and vegetables: In the same skillet, add remaining 1 tablespoon oil over medium-high heat. Add onions, garlic, and ginger; stir frequently 2-3 minutes until fragrant and onions turn translucent. Add carrots, cabbage, and broccoli; stir constantly for about 1 minute, cooking vegetables until slightly softened but still crisp.
- Cook eggs: Push vegetables to the sides of the skillet creating a well in the center. Pour in beaten eggs, let sit undisturbed for 15 seconds, then scramble gently into small curds. Once nearly set but slightly wet, fold eggs into vegetables and mix evenly.
- Add rice and combine flavors: Add chilled day-old jasmine rice to skillet, breaking up clumps as you stir. Return cooked chicken and sauce to skillet, then stir in soy sauce and sesame oil. Season with salt, black pepper, and red pepper flakes. Stir continuously for 2-3 minutes until rice is heated through and well coated.
- Adjust seasoning and serve: Taste the fried rice and adjust seasoning with extra salt or soy sauce if desired. Divide into serving bowls and serve immediately for the best texture and temperature contrast.
Notes
- Day-old rice is key to achieving non-mushy fried rice with separated grains.
- Marinating the chicken for up to 12 hours intensifies flavor.
- Keep vegetables slightly crisp for a balanced texture.
- You can substitute jasmine rice with long-grain rice if preferred.
- For extra heat, increase red pepper flakes to taste.
- Use a large, heavy-bottomed skillet or wok for best stir-fry results.
Keywords: Teriyaki chicken fried rice, chicken fried rice recipe, easy fried rice, Asian chicken rice, homemade teriyaki chicken, quick dinner, stir-fry rice