Teriyaki Chicken Fried Rice
This Teriyaki Chicken Fried Rice is SO EASY! Tender chicken, sweet-savory glaze, and crisp veggies make a flavorful, comforting meal perfect for any night.
Servings: 4 servings
Ingredients
- 2 cups cooked rice preferably day-old for the best texture
- 1 lb chicken breast diced, cut into bite-sized pieces
- 2 tablespoons vegetable oil for sautéing
- 1 cup mixed vegetables peas, carrots, corn – fresh or frozen
- 3 green onions chopped, white and green parts separated
- 3 cloves garlic minced
- 1/4 cup soy sauce use low sodium if preferred
- 1 tablespoon brown sugar for that subtle sweetness
- 1 tablespoon sesame oil adds nutty aroma and flavor
- 1 teaspoon ginger freshly grated
- salt and pepper to taste
- sesame seeds optional, for garnish
Instructions
- Dice the chicken breast into small, uniform pieces. Chop the green onions, keeping the white and green parts separate. Mince the garlic cloves and grate the ginger fresh. Thaw frozen mixed vegetables slightly if using.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and sauté until cooked through and golden brown, about 5-6 minutes. Remove chicken and set aside.
- In the same pan, add the white parts of the green onions, garlic, and grated ginger. Stir constantly for about 30 seconds. Add mixed vegetables and cook for 2-3 minutes until heated through but still crisp-tender.
- Add the day-old cooked rice to the skillet, breaking up any clumps. Return the cooked chicken to the pan and stir to combine evenly.
- Pour soy sauce and sprinkle brown sugar over the rice mixture. Stir well to coat. Drizzle sesame oil and toss in the green parts of the scallions. Cook for another 2-3 minutes, allowing flavors to meld and rice to warm through.
- Taste and adjust seasoning with salt and pepper if needed. Sprinkle sesame seeds over the dish for garnish. Serve hot and enjoy!
Equipment
- Large non-stick skillet or wok
- Spatula or wooden spoon
- Measuring spoons and cups
- Knife and cutting board
- Grater or microplane
Notes
- Use day-old rice to achieve the perfect fried rice texture with separated grains.
- Cook chicken in batches if making a larger quantity to avoid overcrowding and steaming.
- Be careful not to burn garlic and ginger; add them after chicken is cooked and stir quickly.
- Substitute chicken with turkey, shrimp, or tofu for variations.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 2 months.
