Teriyaki Chicken Fried Rice

Glossy teriyaki-glazed chicken, colorful veggies, and golden egg ribbons mingle with day-old rice in this fusion fried rice. Sweet-savory soy-ginger sauce coats every grain—restaurant-style comfort with a Japanese twist, ready in under 20 minutes.

Why You’ll Love This Recipe

This teriyaki chicken fried rice is your ultimate fusion feast—velveted chicken absorbs homemade teriyaki sauce for juicy perfection, while day-old rice achieves smoky wok hei and separate grains with minimal oil. Carrots, peas, and scallions add crunch and color, balancing the sweet-savory glaze. It’s faster than takeout, budget-friendly, and endlessly customizable—use leftover rotisserie chicken or swap veggies from your crisper. Kids love the familiar sweetness, adults crave the umami depth, and the dish reheats beautifully for next-day lunch. One wok, zero waste, restaurant shine at home.

Recipe Tips and Tricks

• Cold Rice Essential → Day-old jasmine prevents gummy texture.
• Velvet Chicken → Cornstarch + soy keeps moist.
• High Heat Wok → Smoking hot for char.
• Teriyaki Glaze → Reduce sauce first for stickiness.
• Egg Ribbons → Scramble in hot spot.
• Veggies First → Quick sauté retains crunch.
• Toss Motion → Lift-flip, don’t stir.
• Final Sesame → Off-heat for aroma.

Yield: 4 Servings

Teriyaki Chicken Fried Rice

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Glossy teriyaki chicken and veggies in wok-charred fried rice—sweet-savory fusion delight.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ¼ cup teriyaki sauce (store-bought or homemade: soy, mirin, sugar, ginger)
• ½ tsp cornstarch + 1 tsp water (velvet)
• ½ tsp sesame oil
• 1 cup mixed diced veggies (carrot, peas, onion)
• 1 tbsp low-sodium soy sauce
• 1 tbsp neutral oil
• 1 tsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 scallions, sliced (whites/greens separated)
• 4 cups day-old jasmine rice, cold
• 8 oz chicken breast, diced

Instructions

1. Velvet Chicken → Toss diced chicken with cornstarch slurry, 1 tsp teriyaki—rest 5 minutes while prepping veggies.
2. Prep Station → Chill rice, dice veggies, mince garlic/ginger, beat eggs—line everything beside hot wok.
3. Heat Wok → Blast over highest flame until smoking; swirl neutral oil to coat.
4. Chicken Glaze → Sear chicken 2 minutes until browned; add remaining teriyaki—reduce 1 minute to glossy, push aside.
5. Egg Ribbons → Pour eggs into hot center; scramble into strands 20 seconds, push to edge.
6. Aroma Base → Add garlic, ginger, scallion whites—stir-fry 15 seconds until fragrant.
7. Veggie Crunch → Toss in carrots and onion first; 30 seconds, then peas—keep bright.
8. Rice Revival → Crumble cold rice over top; drizzle soy—toss vigorously to separate and coat.
9. Fusion Toss → Fold chicken, eggs, veggies through rice; let sit 30 seconds for crispy bits.
10. Fresh Finish → Remove from heat; drizzle sesame oil, scatter greens—one final toss and serve hot.

Notes

• Day-old rice is key—fresh rice turns mushy.
• Homemade teriyaki: equal soy/mirin/sugar + ginger.
• Velvet keeps chicken juicy without drying.
• Adjust teriyaki for desired sweetness.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 531Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 143mgSodium 886mgCarbohydrates 81gFiber 3gSugar 4gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Breast → 8 oz diced; lean protein base.
• Day-Old Rice → 4 cups jasmine; cold and dry.
• Teriyaki Sauce → ¼ cup homemade/store; soy-ginger sweet.
• Eggs → 2 large; silky strands.
• Mixed Veggies → 1 cup (carrot, peas, onion); color & nutrition.
• Garlic → 2 cloves minced; aromatic punch.
• Ginger → 1 tsp minced; warm spice.
• Scallions → 3; whites cook, greens garnish.
• Soy Sauce → 1 tbsp low-sodium; extra umami.
• Sesame Oil → ½ tsp finish; nutty note.
• Neutral Oil → 1 tbsp; high heat.

Variations and Substitutions

• Protein Swap → Shrimp, beef, tofu, or pork.
• Vegan → Skip eggs; use tamari and tempeh.
• Low-Carb → Cauliflower rice; reduce cook 2 min.
• Spicy Kick → Sriracha or chili flakes in glaze.
• Veggie Boost → Broccoli, bell pepper, zucchini.
• Gluten-Free → Tamari instead of soy.
• Pineapple Twist → Add chunks for Hawaiian flair.
• Brown Rice → Nutty flavor; longer reheat.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Portion in bags up to 2 months.
• Reheating → Wok with splash water or microwave damp towel.

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