Chicken Teriyaki Fried Rice
Savor the mouthwatering flavors of our Chicken Teriyaki Fried Rice, a delightful dish that comes together in a flash! Featuring tender chicken, vibrant veggies, and a luscious teriyaki glaze, this one-pan wonder is perfect for busy weeknights. Whip it up in no time and enjoy a restaurant-quality meal right at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 carrots, peeled and diced
- some minced fresh ginger
- chopped green onions
- some diced onions
- frozen peas
🥩Meat & Seafood(1)
- some chicken tenderloins cut into bite-sized pieces
🥛Dairy & Eggs(1)
- 4 large eggs
🫙Pantry Staples(2)
- day-old rice
- sesame oil
🧂Spices & Seasonings(1)
- my new all-purpose seasoninglow sodium seasoning
🍯Sauces & Condiments(4)
- dark soy sauce
- oyster sauce
- soy sauce
- 1/2 cup teriyaki (120 ml)
📦Other(1)
- some bean sproutsoptional
👨🍳 Instructions
- 1
Dice some onions, peel and dice 2 carrots, some minced fresh ginger, chopped green onions, then cut some chicken tenderloins into bite-sized pieces.
- 2
Add all-purpose seasoning generously, then add soy sauce and sesame oil, and mix.
- 3
Scramble 4 large eggs and set aside.
- 4
Cook chicken fully, then add 1/2 cup of teriyaki and set aside.
- 5
Sauté onions, carrots, bean sprouts (if using), frozen peas, and fresh ginger (put ginger in first).
- 6
Add day-old rice with dark soy sauce and oyster sauce, mix until rice takes on color.
- 7
Add chicken back in along with scrambled eggs and garnish with green onions.
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 15-20% less moisture content, preventing mushy fried rice as the starches have retrograded and firmed up.ingredient15-20% less moisture
- ✓Heat your wok or pan to 400-450°F before adding ingredients so the Maillard reaction occurs instantly, creating proper wok hei (breath of the wok) flavor.equipment400-450°F
- ✓Cook scrambled eggs to 80% doneness (still slightly wet) because they'll finish cooking from residual heat when mixed back into the hot rice.timing80% doneness
- ✓Add aromatics like ginger in 30-second intervals before other vegetables because volatile compounds need direct heat contact to release maximum flavor compounds.technique30-second intervals
- ✓Toss rice with soy sauce using a 3:1 ratio of light to dark soy sauce - dark soy provides color while light soy provides sodium and umami without oversalting.ingredient3:1 ratio
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