Teriyaki Chicken Fried Rice

I remember the first time I made teriyaki chicken fried rice at home—it quickly became one of those dishes I’d crave on a regular rotation. There’s something about the combination of tender chicken, sweet-savory teriyaki sauce, and perfectly cooked rice that makes it so satisfying. It’s comfort food that doesn’t feel heavy, and the best part is how simple it is to pull together.

This dish is a perfect example of a chicken stir fry with rice done right. The chicken gets a flavorful coating from the teriyaki sauce, and the rice absorbs all those rich flavors, creating a harmony that feels both indulgent and wholesome. You can customize it easily with whatever veggies you have on hand, making it versatile for busy weeknights.

I also love that this recipe doubles as an easy one pot fried rice. From start to finish, everything comes together in a single skillet, meaning minimal cleanup and maximum flavor. It’s a great option when you want a hearty meal without spending hours in the kitchen.

Whether you’re feeding a family or meal prepping for the week, this chicken teriyaki fried rice hits the mark. Each bite delivers a perfect balance of sweet, savory, and umami, and it’s the kind of dish that satisfies everyone at the table. Once you get the hang of it, it’s easy to see why this has become one of the best chicken fried rice recipes you’ll keep coming back to.

Why You’ll Love It

• Big flavor with simple ingredients – The teriyaki sauce adds that sweet-and-savory punch that makes every bite taste like takeout, but you’re using pantry staples and fresh ingredients you already know and love.
• Perfect for busy days – This easy one pot fried rice comes together quickly, making it ideal for weeknights when you want something filling without spending forever in the kitchen.
• Great use for leftover rice – Day-old rice works beautifully here, soaking up all the sauce while staying fluffy and slightly crisp, which is exactly what you want in a good fried rice.
• Customizable for your taste – Add more veggies, switch up the protein, or adjust the sauce to your liking. This chicken stir fry with rice is flexible enough to fit whatever you’re craving.
• Better than takeout at home – Once you taste how flavorful and comforting this chicken teriyaki fried rice is, you’ll see why it easily earns a spot among the best chicken fried rice recipes to make again and again.

Ingredient List

For the fried rice

• 3 cups cooked white rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 lb boneless, skinless chicken breast, diced
• 2 large eggs, lightly beaten
• 1 cup frozen mixed vegetables (peas and carrots)
• 3 cloves garlic, minced
• ½ cup green onions, sliced

For the teriyaki sauce

• ⅓ cup teriyaki sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar (optional, for extra sweetness)

Ingredient Notes

• Cooked rice – Day-old rice is your best friend here. It stays fluffy and doesn’t turn mushy. If you’re using fresh rice, spread it out and let it cool first.
• Chicken breast – I like cutting it into small, even pieces so it cooks quickly and gets nicely coated in sauce.
• Teriyaki sauce – I always use a thick, slightly sweet teriyaki sauce—it adds so much flavor without needing extra seasoning.
• Sesame oil – Don’t skip this! A little goes a long way and gives the dish that unmistakable fried rice aroma.
• Frozen vegetables – Super convenient and they cook fast. No chopping required, which I love on busy nights.
• Green onions – Add them at the end for freshness and a mild bite that balances the rich flavors perfectly.

Kitchen Equipment Needed

• Large skillet or wok – This is key for evenly cooking everything and getting that slightly crispy texture on the rice. I usually grab my wide non-stick skillet because nothing sticks and cleanup is easy.
• Cutting board – For prepping the chicken and chopping your garlic and green onions.
• Sharp knife – Makes cutting the chicken into even pieces quick and effortless.
• Wooden spoon or spatula – Perfect for stirring and breaking up the rice without scratching your pan. I always reach for a wooden spatula here.
• Small bowl – Handy for beating the eggs before adding them to the pan.
• Measuring cups and spoons – Keeps the sauce balanced so the flavors come out just right every time.

Instructions

1. Cook the Chicken

1. Place a large skillet or wok on the stove.
2. Turn the heat to medium.
3. Add 1 tablespoon of vegetable oil to the pan.
4. Let the oil heat for about 30 seconds, until it looks slightly glossy.
5. Add the diced chicken to the pan in a single layer.
6. Let the chicken cook without stirring for 2–3 minutes so it can brown.
7. Stir the chicken and continue cooking for another 3–4 minutes, until fully cooked and no longer pink.
8. Transfer the cooked chicken to a clean plate.
9. Set the plate aside near the stove.
   This is a pause step—the chicken will be added back later.

Pro Tip: Don’t overcrowd the pan. If the chicken is stacked, it will steam instead of browning.

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2. Scramble the Eggs

1. Keep the same skillet on the stove.
2. Reduce the heat slightly to medium-low.
3. Add the remaining 1 tablespoon of vegetable oil.
4. Pour the beaten eggs directly into the pan.
5. Let the eggs sit undisturbed for about 10 seconds.
6. Gently stir with a spatula, pushing the eggs toward the center.
7. Continue stirring until the eggs are just set but still soft.
8. Push the eggs to one side of the pan.

Pro Tip: Slightly undercook the eggs here—they’ll finish cooking once the rice is added.

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3. Cook the Vegetables and Garlic

1. Add the frozen mixed vegetables to the empty side of the pan.
2. Spread them out evenly.
3. Let them cook for 2–3 minutes, stirring occasionally, until heated through.
4. Add the minced garlic to the vegetables.
5. Stir continuously for 30 seconds, just until fragrant.

Pro Tip: Don’t let the garlic brown—it can turn bitter very quickly.

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4. Add the Rice

1. Increase the heat to medium.
2. Add the cooked rice to the pan.
3. Use your spatula to gently break up any clumps.
4. Stir the rice with the eggs and vegetables until everything is evenly combined.
5. Let the rice cook undisturbed for 1–2 minutes to develop light crisping on the bottom.
6. Stir again to prevent sticking.

Pro Tip: If the rice sticks together, press it gently rather than stirring aggressively to keep it fluffy.

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5. Add Chicken and Sauce

1. Return the cooked chicken to the pan.
2. Pour in the teriyaki sauce, soy sauce, sesame oil, and brown sugar (if using).
3. Stir slowly until everything is evenly coated.
4. Let the mixture cook for 2–3 minutes, stirring occasionally.
5. Watch as the sauce thickens slightly and coats the rice.

Pro Tip: If the rice looks dry, add 1–2 tablespoons of water and stir gently to loosen it.

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6. Finish and Serve

1. Turn off the heat.
2. Sprinkle the sliced green onions over the fried rice.
3. Give everything one final gentle stir.
4. Taste and adjust seasoning if needed.
5. Serve immediately while hot.

Optional: Garnish with extra green onions or a drizzle of teriyaki sauce just before serving.

Tips and Tricks for Success

• Use cold, day-old rice whenever possible. Fresh rice holds too much moisture and can turn your fried rice mushy instead of fluffy.
• Cut the chicken into small, even pieces so it cooks quickly and stays tender instead of drying out.
• Let the rice sit in the pan for a minute before stirring. That brief contact with the heat helps create better texture and flavor.
• Taste the rice before adding extra salt. Teriyaki sauce and soy sauce already bring plenty of seasoning.
• Keep everything moving once the sauce goes in. This helps the rice absorb flavor evenly without becoming soggy.
• Prep all your ingredients before turning on the stove. Fried rice moves fast, and having everything ready makes the process stress-free.

Ingredient Substitutions and Variations

• Swap chicken breast for chicken thighs if you prefer juicier, more flavorful bites.
• Use brown rice or jasmine rice instead of white rice—just make sure it’s fully cooked and cooled.
• Replace frozen vegetables with fresh ones like bell peppers, snap peas, or broccoli for extra crunch.
• Make it spicy by adding red pepper flakes or a drizzle of sriracha with the sauce.
• Try pineapple chunks for a sweet twist that pairs surprisingly well with teriyaki flavors.
• For a lighter option, reduce the rice slightly and add extra vegetables to balance the dish.
• Turn it vegetarian by skipping the chicken and using tofu or extra veggies, plus a plant-based teriyaki sauce.

Serving Suggestions

• I love serving this teriyaki chicken fried rice straight from the pan with extra green onions on top—it’s simple, cozy, and always hits the spot.
• Pair it with a light cucumber salad or steamed broccoli for a fresh contrast that balances the savory flavors.
• Serve alongside egg rolls or spring rolls when you want to turn it into a full takeout-style dinner at home.
• Add a fried or soft-boiled egg on top for extra richness and a restaurant-style touch.
• I sometimes drizzle a little extra teriyaki sauce or sriracha over my bowl right before eating—it adds a bold finishing kick.

Storage and Reheating Instructions

• Refrigerator: Let the fried rice cool completely, then store it in an airtight container in the fridge for up to 4 days.
• Freezer: Transfer cooled fried rice to a freezer-safe container or bag and freeze for up to 2 months. Flattening the bag helps it reheat more evenly.
• Reheating on the stove: Add the rice to a skillet over medium heat with a splash of water or oil. Stir gently until heated through.
• Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each, until warm.
• Best texture tip: Always add a little moisture when reheating to keep the rice from drying out.

Frequently Asked Questions

Can I use freshly cooked rice instead of day-old rice?

Yes, you can. Just let the rice cool completely before using it. Spread it out on a tray and let it air-dry for about 20–30 minutes so it doesn’t turn mushy in the pan.

What’s the best teriyaki sauce to use?

Use a thick, slightly sweet teriyaki sauce for the best flavor. Store-bought works great, and you can always adjust the sweetness or saltiness to your taste.

Can I make this recipe ahead of time?

Absolutely. This chicken teriyaki fried rice stores well and reheats nicely, making it great for meal prep or busy weekdays.

Can I add more vegetables?

Definitely. Bell peppers, broccoli, snap peas, mushrooms, or corn all work well and add extra color and texture.

Is this recipe spicy?

No, it’s mild as written. If you like heat, add chili flakes, sriracha, or chili oil to taste.

Can I use another protein?

Yes! Shrimp, beef strips, or tofu are all great options. Just cook them fully before adding them back to the rice.

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Did you try this recipe? Let me know in the comments how it turned out, and don’t forget to share your favorite add-ins or twists!