What is teriyaki chicken fried rice?

Teriyaki chicken fried rice is a flavorful Japanese-inspired dish featuring bite-sized chicken pieces stir-fried in a sweet-savory teriyaki sauce, mixed with fried rice, eggs, and vegetables like carrots, zucchini, and onions. It's commonly served at hibachi restaurants, where chefs cook it over high heat in a wok for a smoky flavor. At home, you can recreate it using a large skillet or wok. The teriyaki sauce, made from soy sauce, garlic, ginger, sugar, water, and vinegar, coats everything for a glossy finish. This one-pan meal serves 4-6 people and takes about 30 minutes to prepare. It's perfect for weeknight dinners, meal prep, or leftovers, offering a balance of protein, carbs, and veggies in every bite. (92 words)

What ingredients do I need for teriyaki chicken fried rice?

For 4 servings, gather 2 cups cooked jasmine rice (day-old works best), 1 lb boneless chicken breasts (cubed), 2 eggs, 2 tbsp oil, salt, and pepper. Teriyaki sauce needs 1/4 cup soy sauce, 1/4 cup water, 2 tbsp sugar, 1 tbsp apple cider vinegar, 2 garlic cloves (minced), and 1 tsp ginger (grated or powdered). Add 1 carrot (diced), 1 zucchini (diced), 1/2 onion (chopped), and green onions for garnish. Optional: sesame seeds. Use low-sodium soy sauce to control saltiness. Prep all ingredients in advance (mise en place) for quick stir-frying. This list keeps it simple and authentic to hibachi style. (112 words)

How do you make teriyaki sauce for chicken fried rice?

In a small bowl or measuring cup, whisk together 1/4 cup soy sauce, 1/4 cup water, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 2 minced garlic cloves, and 1 tsp grated ginger until sugar dissolves. For thicker sauce, simmer in a saucepan over medium heat for 5-7 minutes, stirring constantly, until reduced by half. Use immediately to stir-fry cubed chicken until browned (5-7 minutes), then mix with fried rice and veggies. This homemade version avoids store-bought additives and lets you adjust sweetness or thickness. It yields about 1/2 cup, enough for 4 servings, and stores in the fridge for up to a week. (104 words)

How do you store and reheat teriyaki chicken fried rice?

Cool completely, then store in airtight containers in the fridge for up to 4 days or freeze in gallon bags (flatten for space) for 2-3 months. Portion into single servings for convenience. To reheat, microwave 2 cups covered with a damp paper towel for 2-3 minutes, stirring halfway, until steaming hot (165°F internal temp). On stovetop, heat 1 tbsp oil in a skillet over medium-high, add rice, cover, and stir for 3-5 minutes. Avoid sogginess by not overcrowding. Freezing works well for meal prep; thaw overnight in fridge first. This keeps texture crisp and flavor intact. (98 words)

What can I add to teriyaki chicken fried rice?

Customize with veggies like mushrooms, bell peppers, peas, broccoli, or snap peas for more nutrition—sauté 1-2 cups with the onions. Swap or add proteins such as shrimp, steak, tofu, or scrambled eggs for variety. For spice, include sriracha or chili flakes in the sauce. Use brown rice for a healthier twist or cauliflower rice for low-carb. Pineapple chunks add sweetness. These tweaks keep the dish under 30 minutes. A cup provides about 400 calories, 25g protein, and 5g fiber with added veggies, making it balanced. Link to our hibachi vegetable stir-fry for sides. (96 words)

Teriyaki Chicken Fried Rice: Quick And Tasty Recipe

Ingredients

– 4 cups cooked rice forms the base of the fried rice

– 1/2 cup oil helps prevent sticking and gives a nice sheen

– 2 lbs chicken breasts cut into strips main protein for filling flavor

– Salt and pepper seasons the chicken and overall dish

– 1 chopped onion adds sweetness and savory depth

– 1 diced carrot brings color and a mild crunch

– 1 zucchini cut into matchsticks adds freshness and tender bite

– 2 eggs makes the fried rice richer and more “hibachi style”

– 3 crushed garlic cloves flavor foundation for the teriyaki sauce

– 1/4 teaspoon dried ginger adds warm, aromatic spice

– 1/4 cup soy sauce provides salty umami

– 1/4 cup water helps dissolve and blend the sauce

– 1 tablespoon apple cider vinegar balances sweetness with tang

– 3 tablespoons sugar creates the classic sweet-savory teriyaki taste

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Instructions

1-Make the teriyaki sauce: In a measuring cup, whisk together 3 crushed garlic cloves, 1/4 teaspoon dried ginger, 1/4 cup soy sauce, 1/4 cup water, 1 tablespoon apple cider vinegar, and 3 tablespoons sugar until smooth.

2-Prep your vegetables: Chop 1 onion, dice 1 carrot, and cut 1 zucchini into matchsticks.

3-Season the chicken: Season 2 lbs chicken breasts cut into strips with salt and pepper.

4-Fry the vegetables first: Heat a large wok or skillet and add 1/2 cup oil. Fry the vegetables over high heat for 3 minutes, then remove them to a plate.

5-Cook the chicken: In the same pan, cook the chicken for 5 minutes until done, then remove it.

6-Scramble the eggs: Add 1/4 cup oil to the pan. Crack in 2 eggs, scramble, and chop them as they cook.

7-Fry the rice: Stir in 4 cups cooked rice. Fry the rice for 3 minutes over high heat, stirring so it cooks evenly.

8-Bring it together with teriyaki: Stir in the teriyaki sauce and toss the rice to coat well.

9-Combine and finish: Add the chicken and vegetables back to the pan. Stir-fry everything together until well combined and hot throughout.

10-Serve: Serve right away with optional yum yum sauce if you like that classic hibachi drizzle.

Last Step:

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Notes

🔥 Cook over high heat in wok for authentic flavor and sheen.
🛢️ Use plenty of oil to prevent sticking and achieve crispiness.
🥬 Customize with mushrooms, bell peppers, or peas for variety.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 429 kcal
Sugar: 4 g
Sodium: 377 mg
Fat: 12 g
Saturated Fat: 1 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 76 mg