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Chicken Fried Rice with Teriyaki Chicken

Teriyaki Chicken Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 438
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 3 cups cooked and cooled white rice
  • 1 tbsp vegetable oil
  • 1 small carrot, finely diced
  • ½ cup frozen peas, thawed
  • 2 large eggs, lightly beaten
  • 2 green onions, sliced
  • 1 tsp toasted sesame oil

Method
 

  1. Whisk soy sauce, mirin, brown sugar, ginger, and garlic. Heat oil in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes until glazed and cooked through, then transfer to a plate.
  2. If the pan is dry, add a drizzle more oil. Stir-fry carrot 2 minutes, then add peas and cook 1 minute.
  3. Push vegetables to one side, pour beaten eggs into the empty side, and scramble until just set, about 30 seconds. Combine with vegetables.
  4. Add cold rice to the pan, breaking up clumps. Fry 3 to 4 minutes, pressing down occasionally. Return chicken and toss to combine. Taste and adjust seasoning.
  5. Remove from heat, drizzle with sesame oil and top with green onions. Serve immediately.

Notes

The chicken can be marinated in the teriyaki sauce for up to an hour for deeper flavor, but the recipe is designed to be quick with no marination needed. Leftover sauce from the pan can be drizzled over the dish for extra stickiness.