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Homemade teriyaki chicken fried rice in a bowl, garnished with green onions.

Homemade Teriyaki Chicken Fried Rice

This homemade teriyaki chicken fried rice is easy to prepare and packed with balanced flavors. It delivers comfort through its hearty ingredients while being perfect for weeknights or relaxed weekends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 4 servings
Calories 550 kcal

Ingredients
  

For the Chicken

  • 2 pieces chicken breasts (cut into 1-inch chunks)
  • 1/2 cup teriyaki sauce (flavorful glaze) Adjust based on taste
  • 1 tsp cornstarch (helps thicken)

For Sautéing

  • 2 tbsp vegetable oil (for sautéing) Add more if needed

For the Vegetables

  • 1/2 cup onions (finely chopped, aromatic base)
  • 1.5 tbsp garlic (minced, adds depth)
  • 2 tsp ginger (grated, for warmth)
  • 1/2 cup carrots (diced into 1/4-inch pieces, crunchy texture)
  • 1 cup cabbage (shredded, adds bite)
  • 1 cup small broccoli florets (for color and nutrition)

For Binding

  • 2 large eggs (beaten until no streaks remain, binding agent)

For the Rice

  • 3 cups jasmine rice (chilled day-old, fluffy consistency) Use cold, day-old rice for best texture

For Flavor

  • 1 tbsp soy sauce (enhances flavor)
  • 1 tbsp sesame oil (rich nuttiness)
  • 1/4 tsp salt (balances taste)
  • 1/2 tsp black pepper (adds mild heat)
  • 1/4 tsp red pepper flakes (optional, for spiciness) Adjust based on preference

Instructions
 

Preparation

  • Start by cutting the chicken breasts into 1-inch chunks. Pour the teriyaki sauce over the chicken in a mixing bowl and stir to coat. Cover and refrigerate for at least one hour.

Cooking

  • Heat vegetable oil in a skillet over medium heat. Add marinated chicken, spreading it in a single layer. Sauté until fully cooked, about 5-7 minutes.
  • Remove the chicken from the skillet and set aside. In the same skillet, add more oil if needed. Sauté onions, garlic, and ginger until onions are translucent, about 2-3 minutes.
  • Add diced carrots, shredded cabbage, and broccoli florets to the skillet. Cook until just tender but still crisp.
  • Create a space in the skillet and pour in the beaten eggs. Scramble until softly set, then mix with vegetables.
  • Add the chilled rice and cooked chicken to the skillet. Break up any clumps and stir well. Drizzle in soy sauce and sesame oil, add salt, black pepper, and red pepper flakes. Toss to combine and heat through.
  • Taste and adjust seasonings as needed. Serve hot, garnished with green onions or sesame seeds if desired.

Notes

Use day-old rice for best texture and prevent clumping. Adjust teriyaki sauce to taste. Don’t overcrowd the pan for even cooking.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 33gFat: 18gSaturated Fat: 3gSodium: 950mgFiber: 3gSugar: 6g
Keyword comfort food, easy dinner, Fried Rice, Teriyaki Chicken Fried Rice, weeknight meal
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