Description
This Mouthwatering Teriyaki Chicken Fried Rice combines tender marinated chicken chunks with vibrant vegetables and fragrant jasmine rice. Perfectly cooked in a skillet, this dish balances savory teriyaki flavors with the satisfying texture of stir-fried eggs and crisp veggies. Ideal for a nutritious weeknight dinner, it’s quick to prepare and delivers restaurant-quality taste at home.
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 the chicken and prep vegetables: Cut chicken into 1-inch chunks, coat with teriyaki sauce, and refrigerate for at least 1 hour. Meanwhile, finely chop onions, mince garlic, grate ginger, dice carrots, shred cabbage, and cut broccoli into florets to have everything ready.
- Cook the chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken with sauce and cook for 4–5 minutes, stirring occasionally, until chicken is opaque and sauce slightly caramelizes. Remove chicken and set aside.
- Sauté aromatics and vegetables: Add remaining 1 tbsp oil to skillet. Sauté onions, garlic, and ginger for 2–3 minutes until fragrant and translucent. Add carrots, cabbage, and broccoli; stir for about 1 minute until vegetables start to soften but retain crunch.
- Cook the eggs: Push vegetables to the skillet edges, pour beaten eggs into center. Let sit 15 seconds, then scramble gently into small curds. Mix eggs evenly with vegetables.
- Add rice and seasonings: Stir in chilled jasmine rice, breaking up clumps. Add cooked chicken with sauce, soy sauce, sesame oil, salt, black pepper, and red pepper flakes. Stir constantly for 2–3 minutes until heated through and well combined.
- Adjust and serve: Taste and adjust seasoning if needed. Serve immediately to enjoy warm rice and fresh texture.
Notes
- Use day-old rice to prevent mushiness and ensure grains separate well.
- Marinate chicken for up to 12 hours to boost flavor depth.
- Maintaining medium-high heat and quick stir-frying keeps vegetables crisp and colors vibrant.
- Adjust red pepper flakes to taste for mild to medium spiciness.
- For added protein, you can incorporate edamame or cashews.
Keywords: Teriyaki Chicken Fried Rice, Chicken Fried Rice, Asian Fried Rice, Quick Dinner, Teriyaki Sauce Recipe, Jasmine Rice, Vegetable Fried Rice