Teriyaki Chicken Fried Rice Recipe Whiskaffair

on Feb 23, 2023, Updated Oct 05, 2023 Fried rice is a great dish to make for weeknight dinners. Try a few of my other fried rice recipes: Korean Gochujang Fried Rice, Kimchi Fried Rice, Thai Fried Rice, Chinese Vegetable Fried Rice, and Egg Fried Rice. If you have cooked rice handy, there is so much you can do. I experiment a lot with fried rice recipes, as they are quick to make and come together with whatever you have handy. Yesterday’s dinner was fried rice with teriyaki sauce, chicken, and veggies. It came out so good that the entire wok was cleaned up in no time.

About Teriyaki Chicken Fried Rice

Teriyaki Chicken Fried Rice is a delicious combination of chicken, veggies, and cooked rice in a flavorful teriyaki sauce. It is easy to make and takes 15 minutes to get on the table. This homemade Japanese-style fried rice recipe tastes better than your favorite takeout. Make it fresh at home, and you won’t miss the restaurant. This fried rice is a meal in itself and tastes great. You can serve an Asian curry with it for a complete meal. This recipe is customizable! You can add veggies or protein of your choice and adjust the quantity of teriyaki sauce to suit your taste buds. Rice – Leftover day-old cooked rice is best for this fried rice recipe. If you cook fresh rice, let it cool down thoroughly before mixing it with chicken, veggies, and sauce. Try the recipe with brown rice, couscous, or quinoa for a healthier version. Veggies – I have added broccoli, carrots, and cabbage, but you can also add mushrooms, bell peppers, green beans, etc. Eggs – I like to load the chicken fried rice with eggs. Teriyaki Sauce – You can use store-bought teriyaki sauce or make it from scratch. I have included the recipe in the post below. Others – You will also need cooking oil, onions, garlic, ginger, dark soy sauce, sesame oil, salt, and pepper. Pat them dry using paper tissues. Cut the chicken breast into bite-sized cubes. Add them to a bowl with ½ cup of teriyaki sauce and mix well. Refrigerate the chicken for at least an hour or up to 12 hours. Remove on a plate and set it aside. Tip – You can wipe the wok with a paper tissue to ensure the sauce sticking to it doesn’t burn. Add the following ingredients once the oil is hot, and saute until the onions are translucent.

½ cup chopped onions 1 tablespoon minced garlic 1 teaspoon minced ginger

½ cup diced carrots 1 cup shredded cabbage 1 cup broccoli florets

Now, push all of the cooked vegetables to the side of the pan.

3 cups of cooked and cooled white rice cooked chicken 1 tablespoon dark soy sauce 1 tablespoon toasted sesame oil ½ teaspoon salt ½ teaspoon black pepper powder.

Mix well and let the rice cook for 2-3 minutes or until slightly crispy. Garnish with chopped scallions, and enjoy!