Chicken Teriyaki Fried Rice
Chicken Teriyaki Fried Rice is a savory one-pan dish combining tender chicken glazed in sweet teriyaki sauce with fluffy scrambled eggs, diced vegetables, and perfectly fried rice, ready in under 30 minutes.
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Chicken Teriyaki Fried Rice is a savory one-pan dish combining tender chicken glazed in sweet teriyaki sauce with fluffy scrambled eggs, diced vegetables, and perfectly fried rice, ready in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Prep all vegetables: dice the onion, peel and dice the carrots, mince the ginger, and slice the green onions. Set aside.
Cut the chicken tenderloins into bite-sized pieces.
In a bowl, combine the chicken pieces with sesame oil, all-purpose seasoning, and light soy sauce. Mix well to coat. For best results, marinate for 2-24 hours, but you can proceed immediately.
Heat a wok over high heat until it begins to smoke. Add about 1 tablespoon of high-smoke point cooking oil.
Pour in the beaten eggs and scramble until just cooked. Remove from the wok and set aside.
Add the marinated chicken to the hot wok and stir-fry over high heat until about 80% cooked, developing a slight char.
Pour in the teriyaki sauce and continue to cook, stirring to coat the chicken, until it's fully cooked and the sauce has thickened slightly. Remove the chicken from the wok and set aside.
Add another tablespoon of oil to the wok. Add the diced onions and sauté until fragrant.
Add the diced carrots, bean sprouts, and frozen peas. Stir-fry until the vegetables are tender-crisp and any excess water has evaporated.
Add the minced ginger and stir-fry for another 30 seconds until fragrant.
Add the day-old jasmine rice to the wok. Use a spatula to break up any clumps.
Drizzle with dark soy sauce and oyster sauce. Stir-fry, tossing everything together until the rice is evenly colored and heated through.
Return the cooked teriyaki chicken and scrambled eggs to the wok.
Garnish with sliced green onions and give everything a final toss to combine.
Serve hot and enjoy.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a wok or skillet over medium-high heat with a splash of water to restore texture.
wok or large skillet · video (included)
Yes—day-old cooked rice works better than fresh. Spread it on a plate to cool completely before frying to avoid clumping.
Boneless thighs, breasts, or pre-cooked rotisserie chicken all work. Adjust cooking time based on thickness.
Use high heat, ensure rice grains are separated, and add oil before the rice. Stir frequently for the first minute.
Yes—omit chicken and add tofu, cashews, or more vegetables. Increase soy sauce slightly for deeper flavor.
Only if you use tamari or gluten-free soy sauce instead of light soy sauce.
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