Teriyaki Chicken Fried Rice
A vibrant and satisfying dish that balances savory and sweet flavors with tender chicken, fluffy rice, and colorful vegetables, all enveloped in a glossy teriyaki sauce.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice (preferably day-old) Day-old rice is ideal to prevent mushiness.
- 1 pound boneless, skinless chicken breast, diced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 tablespoons vegetable oil Divided for cooking.
- 3 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
Preparation
- If you don’t have leftover rice, cook 2 cups of jasmine rice according to package instructions. Spread the rice out on a baking sheet to cool for about 15 minutes.
Sauté the Chicken
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and sauté for about 5-7 minutes until cooked through.
- Remove the chicken from the pan and set aside.
Cook the Vegetables
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Toss in the mixed vegetables and cook for 2-3 minutes until they’re just tender.
Combine Ingredients
- Return the cooked chicken to the skillet. Add the rice, teriyaki sauce, soy sauce, and sesame oil, stirring continuously.
- Cook for another 3-5 minutes until the rice is heated through.
Finish and Serve
- Remove from heat and mix in the sliced green onions. Serve immediately, garnished with sesame seeds.
Notes
Use day-old rice for best texture, and consider controlling heat for proper searing of the chicken. Customize the sauce levels to taste.