Teriyaki Chicken Fried Rice: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, teriyaki-glazed chicken, perfectly stir-fried with fluffy rice and vibrant vegetables, all harmonizing in a symphony of sweet and savory flavors. This isn’t just fried rice; it’s an experience.

Fried rice, in its essence, is a dish born of resourcefulness, a testament to the ingenuity of using leftover rice to create something new and delicious. While its exact origins are debated, fried rice is deeply rooted in Chinese cuisine, dating back centuries. Over time, it has evolved and adapted, embracing global influences and becoming a beloved staple in countless cultures. Our Teriyaki Chicken Fried Rice recipe takes this classic comfort food to a whole new level.

What makes this dish so irresistible? It’s the perfect balance of textures the tender chicken, the slightly chewy rice, and the crisp-tender vegetables. The teriyaki sauce adds a luscious sweetness and umami depth that elevates the entire dish. Plus, it’s incredibly convenient! Whether you’re looking for a quick weeknight dinner or a satisfying lunch, this recipe comes together in a flash. Get ready to discover your new favorite way to enjoy fried rice!

Ingredients:

For the Teriyaki Chicken:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons sake (rice wine) or dry sherry
2 tablespoons brown sugar, packed
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)

For the Fried Rice:

3 cups cooked and cooled long-grain rice (day-old rice is best)
2 tablespoons vegetable oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas and carrots mix
2 cloves garlic, minced
2 large eggs, lightly beaten
2 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional, but adds great flavor)
1 teaspoon sesame oil
1/4 cup chopped green onions, for garnish
Sesame seeds, for garnish (optional)

Preparing the Teriyaki Chicken:

In a medium bowl, whisk together the soy sauce, mirin, sake (or sherry), brown sugar, honey, grated ginger, minced garlic, and sesame oil. This is your teriyaki marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be!
After marinating, remove the chicken from the refrigerator. In a small bowl, prepare the cornstarch slurry by whisking together the cornstarch and cold water until smooth. This will help thicken the teriyaki sauce.
Heat a large skillet or wok over medium-high heat. Add the marinated chicken, reserving the marinade. Cook the chicken, stirring occasionally, until it is browned on all sides and almost cooked through, about 5-7 minutes.
Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer.
Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to cook until the sauce thickens and becomes glossy, about 1-2 minutes. Be careful not to overcook, as the sauce can become too thick.
Remove the teriyaki chicken from the heat and set aside.

Preparing the Fried Rice:

Make sure your rice is cooked and completely cooled. Day-old rice works best for fried rice because it’s drier and less likely to clump together. If you’re using freshly cooked rice, spread it out on a baking sheet to cool quickly.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil.
Add the diced onion, carrots, and celery to the hot oil. Stir-fry for about 3-5 minutes, or until the vegetables are slightly softened.
Add the frozen peas and carrots mix and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until the peas and carrots are heated through and the garlic is fragrant.
Push the vegetables to one side of the wok. Pour the lightly beaten eggs into the empty space. Scramble the eggs until they are cooked through, then chop them into smaller pieces.
Combine the scrambled eggs with the vegetables in the wok.
Add the cooked and cooled rice to the wok. Break up any clumps of rice with your spatula.
Pour in the soy sauce and oyster sauce (if using). Stir-fry the rice, vegetables, and eggs together, ensuring that the rice is evenly coated with the sauces. Continue to cook for about 3-5 minutes, stirring frequently, until the rice is heated through and slightly crispy.
Stir in the sesame oil for added flavor.

Assembling the Teriyaki Chicken Fried Rice:

Gently fold the cooked teriyaki chicken into the fried rice. Be careful not to break up the chicken too much.
Continue to stir-fry for another 1-2 minutes, until the chicken and rice are well combined and heated through.
Remove the teriyaki chicken fried rice from the heat.
Garnish with chopped green onions and sesame seeds (if desired).
Serve immediately and enjoy your delicious homemade Teriyaki Chicken Fried Rice!

Conclusion:

This Teriyaki Chicken Fried Rice isn’t just another weeknight meal; it’s a flavor explosion waiting to happen! From the savory-sweet teriyaki glaze coating perfectly cooked chicken to the satisfying crunch of the rice and the vibrant pops of color from the vegetables, every bite is a delightful experience. I truly believe this recipe is a must-try because it’s quick, easy, and incredibly versatile, making it a winner for busy weeknights or a fun weekend cooking project. But the best part? You can totally customize it to your liking! Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to sneak in some extra veggies? Broccoli florets, snap peas, or even shredded carrots would be fantastic additions. For a vegetarian option, simply swap out the chicken for tofu or tempeh, ensuring you marinate it well in the teriyaki sauce for maximum flavor absorption. You could even add some scrambled eggs for extra protein and richness. Serving suggestions are endless! I personally love serving this Teriyaki Chicken Fried Rice with a side of steamed edamame or a refreshing cucumber salad. A sprinkle of sesame seeds and a drizzle of sriracha mayo (if you like it spicy!) are the perfect finishing touches. For a more substantial meal, consider adding a side of miso soup. And if you have any leftovers (though I doubt you will!), they make a fantastic lunch the next day. Just be sure to store it properly in an airtight container in the refrigerator. This recipe is more than just a set of instructions; it’s an invitation to get creative in the kitchen and create a dish that truly reflects your personal taste. Don’t be afraid to experiment with different ingredients and seasonings to find your perfect Teriyaki Chicken Fried Rice combination. The beauty of this recipe lies in its adaptability. I’ve poured my heart into creating this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a solo meal when you’re craving something delicious and satisfying. The combination of textures and flavors is simply irresistible, and the ease of preparation makes it a recipe you’ll come back to time and time again. So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get ready to embark on a culinary adventure! I’m so excited for you to try this recipe and experience the magic of homemade Teriyaki Chicken Fried Rice. And most importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite additions? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking! I can’t wait to see your delicious creations! Let me know if you have any questions. I’m always here to help. Enjoy your Teriyaki Chicken Fried Rice!