Description
This Mouthwatering Teriyaki Chicken Fried Rice is a flavorful and quick dish featuring tender marinated chicken chunks caramelized in teriyaki sauce, combined with vibrant vegetables, scrambled eggs, and day-old jasmine rice. Perfect for a satisfying weeknight dinner, this recipe balances sweet and savory flavors with a hint of spice and a delightfully crisp texture.
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 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—this allows the flavors to penetrate the meat). While the chicken marinates, prep all your vegetables: finely chop the onions, mince the garlic, grate the ginger, dice carrots into 1/4-inch pieces, shred the cabbage, and cut broccoli into small florets. Having everything prepped before cooking is essential for fried rice, as the cooking happens quickly once you start.
- Cook chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken with all its sauce and cook for 4–5 minutes, stirring occasionally, until the chicken is cooked through and the sauce reduces slightly and caramelizes on the edges. The chicken should be opaque throughout and the sauce should coat it beautifully. Remove the chicken to a clean plate and set aside to avoid overcooking.
- Sauté aromatics and veggies: Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add chopped onions, minced garlic, and grated ginger, stirring frequently for about 2–3 minutes until fragrant and onions become translucent. Add diced carrots, shredded cabbage, and broccoli florets, stirring constantly for about 1 minute until vegetables start to soften but still retain a slight crunch.
- Cook eggs: Push the cooked vegetables to the sides of the skillet to create a well in the center. Pour beaten eggs into the empty space and let sit undisturbed for 15 seconds, then gently scramble to form small curds. When eggs are nearly set but still slightly wet, fold them into the vegetables and mix evenly.
- Add rice and finish: Add chilled day-old jasmine rice to the skillet, breaking up any clumps with a spoon or spatula as you stir. Pour in the cooked chicken with its sauce, soy sauce, and sesame oil. Sprinkle salt, black pepper, and red pepper flakes over everything. Stir constantly for 2–3 minutes until rice is heated through and coated with all flavors.
- Adjust seasoning and serve: Taste the fried rice and adjust seasonings with more salt or soy sauce if desired. Divide into serving bowls and serve immediately to enjoy the ideal texture and temperature contrasts.
Notes
- Use day-old chilled rice for best texture to prevent mushiness in fried rice.
- Marinating chicken for longer (up to 12 hours) allows deeper flavor penetration.
- Prep all vegetables before cooking, as the skillet heats quickly and cooking goes fast.
- Removing the chicken after cooking helps avoid overcooking when added back to rice.
- Adjust spice levels by varying the amount of red pepper flakes.
- Serve immediately for best taste and texture.
Keywords: teriyaki chicken fried rice, chicken fried rice, Asian fried rice recipe, quick chicken dinner, stir-fry fried rice