Print

Mouthwatering Teriyaki Chicken Fried Rice Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Mouthwatering Teriyaki Chicken Fried Rice recipe combines tender teriyaki-marinated chicken with vibrant vegetables and fluffy jasmine rice for a flavorful, quick, and satisfying meal. Perfect for a weeknight dinner, it features a savory blend of soy and sesame oils, with a slight kick from red pepper flakes, all cooked together in a skillet to keep the ingredients fresh and textured.

Ingredients

Scale

Chicken and Marinade

  • 2 chicken breasts (cut into 1-inch chunks)
  • 1/2 cup teriyaki sauce
  • 1 tsp cornstarch

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

  1. Marinate the Chicken: Cut chicken breasts into 1-inch chunks and place in a bowl. Pour teriyaki sauce over the chicken, stir to coat evenly, and refrigerate for at least 1 hour (up to 12 hours is ideal) to allow flavors to penetrate the meat. Meanwhile, prepare all vegetables by finely chopping the onions, mincing the garlic, grating the ginger, dicing carrots, shredding cabbage, and cutting broccoli into small florets. This prep is essential as the cooking process moves quickly once started.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken with its sauce and cook for 4–5 minutes, stirring occasionally, until the chicken is fully cooked and the sauce slightly reduces and caramelizes. The chicken should be opaque with a nicely coated sauce. Remove chicken to a clean plate to prevent overcooking.
  3. Sauté Vegetables: Add the remaining 1 tablespoon vegetable oil to the skillet over medium-high heat. Add onions, garlic, and ginger; stir frequently for 2–3 minutes until fragrant and onions are translucent. Introduce carrots, cabbage, and broccoli, stirring constantly for about 1 minute until vegetables begin to soften but remain crisp.
  4. Cook the Eggs: Push the vegetables to the sides of the skillet, creating a well in the center. Pour in beaten eggs and let sit undisturbed for about 15 seconds, then scramble gently, forming small curds. When eggs are nearly set but slightly wet, fold them into the vegetables, mixing evenly.
  5. Add Rice and Chicken: Add chilled day-old jasmine rice into the skillet, breaking up clumps with a spatula. Pour the cooked chicken and remaining sauce over the rice alongside soy sauce and sesame oil. Season with salt, black pepper, and red pepper flakes. Stir continuously for 2–3 minutes until everything is heated through and well combined.
  6. Adjust Seasoning and Serve: Taste and adjust seasonings if needed with extra salt or soy sauce. Serve the teriyaki chicken fried rice immediately while hot to enjoy the perfect texture and temperature contrast.

Notes

  • Using day-old chilled rice helps prevent mushiness and ensures better texture in fried rice.
  • Marinating chicken for longer (up to 12 hours) enhances flavor absorption.
  • Keep vegetables slightly crisp by not overcooking them for best texture.
  • Adjust red pepper flakes to control the spice level according to your preference.
  • Use a large skillet or wok for even cooking and easy stirring.

Keywords: Teriyaki Chicken Fried Rice, Fried Rice Recipe, Chicken Fried Rice, Asian Stir Fry, Quick Dinner, Easy Fried Rice

Find it online: https://mjrecipe.com/mouthwatering-teriyaki-chicken-fried-rice-recipe-2/