Teriyaki Chicken and Broccoli Fried Rice

Name: Teriyaki Chicken and Broccoli Fried Rice (16-Minute)
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 2 (10 oz) packages chicken breast strips; 1 tbsp olive oil; 12 oz broccoli florets; 1/4 cup water; 2 packages seasoned jasmine rice, pre-cooked; 3 large eggs; 1/2 cup teriyaki sauce; salt, to taste; black pepper, to taste; 1 tsp sesame seeds, for garnish

This teriyaki chicken and broccoli fried rice comes together in just 16 minutes using pre-cooked jasmine rice and meal kit components, delivering high protein and restaurant-quality results on a busy weeknight.

🌍Asian-inspired 🏷️Teriyaki chicken 🏷️Chicken fried rice 🏷️Broccoli 🏷️Weeknight dinner Quick meal

🏷️

🏷️30-minute meal

-0:00

dinnerin321onTikTok

Total

21 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

2 (10 oz) packages chicken breast strips
1 tbsp olive oil
12 oz broccoli florets
1/4 cup water
2 packages seasoned jasmine rice, pre-cooked
3 large eggs
1/2 cup teriyaki sauce
salt, to taste
black pepper, to taste
1 tsp sesame seeds, for garnishoptional

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Instructions

1
Add broccoli florets and 1/4 cup of water to a large skillet over medium-high heat. Cover and steam for 3-5 minutes until tender-crisp. Remove from the pan and set aside.
2
While the broccoli steams, pat the chicken breast strips dry with a paper towel and season with salt and pepper.
3
Wipe the skillet dry, add olive oil, and heat over medium-high heat. Add the seasoned chicken strips in a single layer.
4
Cook the chicken for 2-3 minutes per side, until cooked through and lightly browned.
5
Pour the teriyaki sauce over the chicken and toss to coat everything evenly. Cook for another minute until the sauce thickens slightly. Remove the chicken from the pan and set aside.
6
Add the pre-cooked jasmine rice to the same skillet, using the leftover sauce in the pan. Stir to break up any clumps.
7
Create a well in the center of the rice and crack in the eggs. Scramble the eggs, then mix them into the rice until fully cooked.
8
To serve, plate the steamed broccoli, egg fried rice, and teriyaki chicken. Garnish with sesame seeds if desired.

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Tips & Notes

Pro tips

Cook the broccoli florets in water first until just tender-crisp (about 3 minutes), then drain before adding to the pan — this prevents watery fried rice and saves time on the final stir-fry.
Push cooked chicken and vegetables to the side of the pan, scramble the eggs directly on the hot surface, then combine everything — this ensures fluffy eggs instead of broken bits.
Add teriyaki sauce in the last 30 seconds of cooking and toss constantly to coat evenly and build a light caramelized glaze without oversaturating the rice.
Use medium-high heat throughout to maintain wok hei (breath of the wok) flavor; too low heat will steam the rice instead of frying it.

Substitutions

Chicken breast strips → shrimp, diced tofu, or ground turkey (adjust cooking time for tofu and shrimp)
Teriyaki sauce → soy sauce + honey blend (1/3 cup soy + 2 tbsp honey), or ponzu sauce for brightness
Sesame seeds → sliced green onions, crushed peanuts, or chili flakes for garnish

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or microwave until heated through, about 2–3 minutes.

Common Questions

Can I use leftover cooked rice instead of meal kit rice?

Yes, use cold or room-temperature cooked rice (about 3 cups). Day-old rice works best to prevent clumping. Reduce any added liquid slightly.

How do I prevent the fried rice from becoming mushy?

Use pre-cooked or day-old rice, cook on medium-high heat, and avoid overcrowding the pan. Stir-fry ingredients in batches if needed. Add eggs last so they coat evenly.

Can I make this dairy-free or gluten-free?

The recipe is naturally dairy-free. For gluten-free, use tamari or certified gluten-free teriyaki sauce instead of standard teriyaki.

Can I meal-prep this for the week?

Yes, store in airtight containers for up to 3 days. Reheat in a skillet over medium heat or microwave, adding a splash of water if dry. Best eaten within 2 days.