If you have some cooked rice handy, there's so much you can do with it! My Chicken Teriyaki Fried Rice is a quick, flavorful meal that's ready in just 20 minutes.
It's perfect for busy nights, and with a frozen vegetable package on hand, you can skip the chopping and get dinner on the table even faster.
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Chicken Teriyaki Fried Rice
I love experimenting with fried rice recipes, from dirty rice to vegetable fried rice or even cabbage ''rice'' variations.
But this teriyaki version is a real winner-it's easy, adaptable, and feels like your favorite takeout but fresher and healthier. Whether you're using up leftovers or starting fresh, this one-pan meal is sure to become a family favorite!
Ingredients
- Chicken - For ease, I love using boneless, skinless chicken breast, but chicken thighs are a great alternative for a more juicy and fatty dish. Want to mix it up? Try shrimp, pork, or tofu for a variation.
- Rice - For a simplified version, I like to cook everything in one pan, including rice! This is different from traditional fried rice, where you use day-old cooked cold rice.
- Vegetables - A frozen Asian vegetable mix is a game-changer for saving time-no chopping required! Broccoli, carrots, peas, and corn are classic, but feel free to toss in mushrooms, bell peppers, or cabbage.
- Teriyaki sauce - The sauce in this dish is a simplified version and I like it this way as it is healthier than the traditional store-bought option.
📋 You can find the full ingredient list in the Recipe Card below the article.
Rice Tip: White, jasmine, or basmati rice are all fantastic choices, but brown rice, cauliflower rice, couscous, or quinoa work for a healthier twist.
How To Make Chicken Teriyaki Fried Rice
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 1-2 minutes until aromatic. Add the chicken, scallions and cook until it's lightly browned; it will finish cooking with the rice later.
- Toast the rice: Stir in the uncooked rice and toast it lightly for about a minute. Add water or broth, bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 10 minutes, or until the rice is nearly cooked.
- Prepare the sauce: While the rice cooks, whisk together soy sauce, honey (or your preferred sweetener), and sesame oil in a bowl. Set aside.
- Add the vegetables: Stir in the frozen stir-fry vegetable mix. Cover the skillet and simmer for another 5 minutes, until the vegetables are tender and the chicken is cooked through.
- Finish and serve: Pour the teriyaki sauce over the rice mixture and stir until everything is evenly coated. Cook for an additional 2-3 minutes to let the flavors meld. Garnish with chopped scallions and serve hot.
I like to serve this with creamy fried egg on top and a drizzle of spicy mayo (grab the recipe from my shrimp tacos)
Tasty mix-in: Add diced pineapple for a touch of sweetness-it pairs wonderfully with the teriyaki flavors and is a nod to my sweet and sour chicken stir-fry!
What's the Best Pan for Fried Rice?
- A wok is traditional and excellent for high-heat cooking.
- A cast-iron skillet delivers great flavor but may require extra oil to prevent sticking.
- A non-stick pan (ceramic-coated preferred) is the easiest to use and clean. Avoid heating it above medium-high to protect the coating.
- A stainless steel pan works but requires careful oiling and cooling your rice thoroughly to prevent sticking.
Serving Suggestions
This dish is hearty and flavorful on its own, but pairing it with a side or two can elevate your meal even more. Here are some great ideas:
- Dumplings
- Spring Rolls or samosas
- Edamame with flaky sea salt and chili sauce - yum!
- Roasted/steamed vegetables
- Green salad like this cabbage salad or Korean cucumber salad
- Pickled veggies like this daikon radish or crunchy cabbage
Storing Leftovers
Fried rice keeps well in the fridge for up to 4 days and freezes for up to 3 months.
More Asian Recipes
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Recipe Card
Chicken Teriyaki Fried Rice
Ingredients
Method
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add garlic, and ginger, sautéing for 1-2 minutes until aromatic. Add the chicken, scallions and cook until it's lightly browned; it will finish cooking with the rice later.1 chicken breast, 1 tablespoon olive oil, 2 teaspoon garlic, 1 teaspoon ginger, ¼ cup scallions
- Toast the rice: Stir in the uncooked rice and toast it lightly for about a minute. Add water or broth, bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 10 minutes, or until the rice is nearly cooked.1 ½ cup uncooked rice, 2 ½ water or chicken broth
- Prepare the sauce: While the rice cooks, whisk together soy sauce, honey (or your preferred sweetener), and sesame oil in a bowl. Set aside.½ cup soy sauce, 2 tablespoons honey or brown sugar, 1 teaspoon sesame oil
- Add the vegetables: Stir in the frozen stir-fry vegetable mix. Cover the skillet and simmer for another 5 minutes, until the vegetables are tender and the chicken is cooked through.2 cups frozen Asian stir-fry vegetable mix
- Finish and serve: Pour the teriyaki sauce over the rice mixture and stir until everything is evenly coated. Cook for an additional 2-3 minutes to let the flavors meld. Garnish with chopped scallions and serve hot.green onions, sesame seeds
Nutrition
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Teriyaki Chicken Fried Rice: FAQs
YES! Cauliflower rice works well but cooks faster and can get mushy if overcooked, so keep a close eye on it.
You'll have to omit the broth and cook cauli rice separately, let it cool and mix in teriyaki chicken stir fry.
It's a well-balanced meal with protein, veggies, and carbs. Opt for brown rice and plenty of vegetables for extra nutrients.
Absolutely! Omit the chicken, replace it with tofu, and use a sugar or agave instead of honey for teriyaki sauce.
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