Fried rice is a classic Asian dish that everyone can love. It’s filling, easy to make, and can be made to suit any taste or ingredient! This version of fried rice is a teriyaki chicken fried rice featuring teriyaki chicken cooked in the same dish that cooks the rest of the meal. So not only is this a very tasty meal, it’s a one dish recipe, and in our book the less dishes to clean the better!
Many fried rice recipes make use of leftover ingredients, which is one of the awesome things about fried rice. In this teriyaki chicken fried rice recipe, we don’t specifically call for any leftover ingredients other than the rice. You can obviously make this recipe with leftover cooked chicken (just skip the cooking the chicken step), leftover veggies, or whatever else you have lying around your kitchen. It won’t reduce the quality of the dish at all.
We really like this teriayki chicken fried rice recipe and we hope you do too. We have answers to a few commonly asked questions, but if you just want to get to the recipe, scroll down to the ingredients. You will also find a video showing you how to make teriyaki chicken fried rice underneath the ingredients on this page.
I don’t have a wok – can I still make teriyaki chicken fried rice?
Traditionally, fried rice is made in a wok and it’s tossed around to keep it all crispy and evenly cooking. I don’t own a wok – although I’d like to – and I’m terrible at tossing food in woks. So instead I used a deep skillet and plenty of stirring to cook this recipe. It worked just fine.
If you have a wok, you can definitely use it for this recipe. If you don’t have a wok – don’t worry, you can still make fried rice! I didn’t have a wok, nor did I do a good job of tossing the rice, and my dish still tasted amazging.
What chicken should I use for this recipe?
We used our Mandarin Teriyaki marinated boneless skinless chicken breast. It has a bit of fruit sweetness with tangy teriyaki flavor and is perfect for a teriyaki chicken fried rice dish. If you’re in the area, we recommend you use this chicken for the recipe. It’s pre-seasoned to save you time, and marinated in our commercial equipment so the flavor is evenly spread in the chicken.
If you don’t have access to our super awesome LGCM Mandarin Teriyaki Chicken Breasts, you can marinate your own chicken at home. Just cube plain chicken breast up, then add it to a sealable plastic bag, pour in enough teriyaki sauce (your favorite!) to the bag to cover the chicken, and work the marinade into the meat. Let it sit in the refrigerator for 1 – 24 hours, then use that meat in this recipe.
We have had some questions if this recipe would work with boneless skinless chicken thighs, and yes, it would These affordable cuts of chicken fry up beautifully and would be an excellent option to use for this recipe.
Oh! If you like our Mandarin Teriyaki marinated chicken breast, you may want to try this Baked Teriyaki Chicken and Rice recipe or this Teriyaki Chicken and Broccoli Stir Fry recipe. They’re both recipes that use the delicious flavor of this pre-seasoned chicken breast to save you time!
What type of rice should I use?
Oddly enough for a recipe called “teriyaki chicken fried RICE” we aren’t going to be super picky on rice selection. We used white rice because it’s waht we had in the house, but brown rice is also an excellent option. This recipe uses 3 cups of cooked rice, which is generally about the yield from one cup of uncooked rice.
You do have to use already cooked rice for this recipe. You can use a pouch of rice to save time, but we always seem to have leftover rice, so we used that up in this recipe. Make sure your rice is cool before using in this recipe. That will help it cook better!
Is this teriyaki chicken fried rice spicy?
This recipe does have a bit of spice due to the Sriracha sauce. If you don’t like spice either eliminate or reduce the amount of hot sauce you use. Personally, I think it adds balance and flavor to the dish that is a huge enhancement to the overall flavor. If you don’t like spicy food, maybe try using just a little hot sauce instead of none…it will help the dish!
Are there any other modifications I can make to this chicken fried rice recipe?
Of course! First of all, you can use any protein you like with this basic fried rice recipe. Cubed pork chop or tenderloin and cubed beef sirloin are great choices for this recipe.
This is a very customizable recipe, so feel to do as you like to the recipe. Don’t like eggs? Omit the eggs (although it’s not really fried rice if you don’t. use eggs). Love veggies? Add more – peas and corn are excellent options to add to the recipe. The possibilities really are endless.
That’s enough from us, let’s get to the recipe! We hope you enjoy our teriyaki fried rice recipe – let us know if you have any feedback or thoughts by leaving us a rating / comment below.
- 1 lb LGCM Mandarin Teriyaki Chicken Breast (see note above for alternative chicken instructions)
- 2 Tbsp Vegetable Oil
- 1 White Onion (small, diced)
- 3 Carrot (peeled & diced)
- 1 cup Broccoli (florets)
- 3 Egg (beaten)
- 3 cup Rice (cooked and cooled)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Sriracha Sauce
Add the vegetable oil to a wok or deep skillet and heat to medium-high heat. Once the oil is hot, add the chicken and brown on all sides.
Once the chicken is browned, add the onions, carrot, and broccoli. Cook for about 4-5 minutes, until the onions and carrots are soft, stirring frequently to encourage even cooking.
When the onions and carrots are softened, move the chicken and vegetables to one side of the wok or skillet. Pour the beaten eggs into the empty side, and scramble the eggs. When they are scrambled, mix them in with vegetables.
Add the cooked rice, soy sauce, sesame oil, and sriracha sauce to the mixture and stir to combine. Cook until warmed through and rice is slightly crispy. Serve your teriyaki chicken fried rice warm with freshly chopped green onion or sesame seeds on top as optional garnishes. Enjoy!