Teriyaki Chicken Fried Rice: Simple and Delicious One-Pan Meal

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Transform your weeknight dinner routine with this irresistible teriyaki chicken fried rice that combines two family favorites into one spectacular dish. The tender, glazed chicken pieces burst with sweet and savory teriyaki flavor while perfectly seasoned fried rice loaded with colorful vegetables creates a complete meal that everyone will devour. This recipe solves the eternal question of what to make for dinner by delivering restaurant-quality results with simple ingredients you probably already have in your kitchen. Once you master this technique, it’ll become your go-to recipe for using up leftover rice and satisfying hungry appetites.

Ingredients

For the Eggs:

2 large eggs
⅛ teaspoon (pinch) salt

For the Chicken Marinade:

200 g (7 oz) chicken breast or thigh, cut into large dice
¾ tablespoon (11 ml) soy sauce
1 tablespoon (15 ml) mirin
1 tablespoon (15 ml) grape juice or apple juice
½ teaspoon brown sugar
2 teaspoons cornstarch
¼ teaspoon baking soda
1 teaspoon oil

For the Teriyaki Sauce:

2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) mirin
2 tablespoons (30 ml) water
1 teaspoon brown sugar

For the Fried Rice:

4 slices fresh ginger, finely minced
4 cloves garlic, finely minced (divided)
1 green onion, chopped into small pieces
2 cups (400 g) cooked rice, day-old or freshly made
⅓ cup (50 g) corn kernels
⅓ cup (50 g) diced carrot
⅔ cup (100 g) edamame or green peas
Salt to taste
Cooking oil as needed

Instructions

Begin by preparing all your aromatics and vegetables. Finely mince 4 slices of fresh ginger and 4 cloves of garlic, keeping them separate as you’ll use them at different stages. Chop 1 green onion into small pieces. Measure out your frozen mixed vegetables including corn, diced carrot, and edamame or green peas.

Cut 200 grams of chicken breast or thigh meat into large dice pieces, about 2 cm cubes. Place the chicken in a bowl and add ¾ tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon grape juice, ½ teaspoon brown sugar, 2 teaspoons cornstarch, and ¼ teaspoon baking soda. Mix everything evenly until the chicken is well coated, then add 1 teaspoon of oil and mix again. Set aside to marinate while you prepare the other ingredients.

Crack 2 eggs into a bowl, add a pinch of salt, and beat them thoroughly until well combined. Have your cooked rice ready in a separate bowl, breaking up any large clumps with your hands or a fork.

Heat a large wok or skillet over medium-high heat and add about 1 tablespoon of cooking oil. When the oil is hot and shimmering, pour in the beaten eggs. Stir fry the eggs quickly, breaking them up into small pieces as they cook. Once fully cooked and scrambled into small curds, remove the eggs from the pan and set aside.

Add a little more oil to the same pan if needed. Add the marinated chicken pieces in a single layer, spreading them out evenly. Let the chicken sear without stirring for about 2 minutes until the bottom turns golden brown and caramelized. Flip the chicken pieces over, then add half of the minced garlic you prepared earlier. Stir fry everything together until the chicken is fully cooked through, about 3 to 4 minutes more. Remove the cooked chicken from the pan and set aside.

To make the teriyaki sauce, add 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons water, and 1 teaspoon brown sugar directly to the hot pan. Stir to combine and let the liquid come to a boil. Once bubbling, return the cooked chicken to the pan and toss it in the sauce until each piece is evenly coated and glossy. Remove the teriyaki chicken from the pan and set aside, reserving any excess sauce.

Add another tablespoon of oil to the pan. Add the minced ginger and the remaining half of the minced garlic. Let them sizzle in the oil for about 15 to 20 seconds to release their aromatic flavors.

Add the cooked rice to the pan and stir fry vigorously, breaking up any clumps and tossing constantly to heat the rice through, about 2 to 3 minutes. Season the rice with salt to taste, then add the frozen mixed vegetables. Continue stir frying until the vegetables are heated through and the rice is loose and fluffy, about 2 more minutes.

Pour any excess teriyaki sauce from the chicken into the fried rice and mix well to distribute the flavor. Add the scrambled eggs and chopped green onion to the rice and toss everything together until evenly combined.

For the final presentation, add the glazed teriyaki chicken over the top of the fried rice. Give everything just a couple of gentle tosses to partially mix the chicken with the rice, but avoid overmixing so that the chicken pieces retain their beautiful glaze and remain visually distinct on top.

Transfer to serving plates or bowls and enjoy immediately while hot.

Time and Serving

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 servings

Nutrition (Per Serving)

Why This Recipe Works

This teriyaki chicken fried rice delivers a complete, balanced meal in one dish, combining lean protein, whole grains, and colorful vegetables that provide essential vitamins and minerals. The chicken provides high-quality protein necessary for muscle maintenance and energy, while the rice offers complex carbohydrates for sustained fuel throughout the day. The mixed vegetables add fiber, vitamin A from carrots, and plant-based protein from edamame, making this dish nutritionally well-rounded. The homemade teriyaki sauce uses minimal sugar compared to bottled versions, allowing you to control sodium and sweetness levels. Using day-old rice creates the perfect texture for fried rice as it’s drier and less sticky, preventing mushiness. The technique of cooking components separately and combining them at the end ensures each ingredient maintains its ideal texture and flavor. This one-pan meal reduces cleanup time while delivering maximum taste, making it practical for busy weeknights when you want something satisfying without spending hours in the kitchen.

Teriyaki Chicken Fried Rice

An irresistible blend of tender glazed chicken and savory fried rice loaded with colorful vegetables, perfect for a quick weeknight dinner.

For the Eggs

2 large large eggs
⅛ teaspoon salt (pinch)

For the Chicken Marinade

200 g chicken breast or thigh, cut into large dice ((7 oz))
¾ tablespoon soy sauce
1 tablespoon mirin
1 tablespoon grape juice or apple juice
½ teaspoon brown sugar
2 teaspoons cornstarch
¼ teaspoon baking soda
1 teaspoon oil

For the Teriyaki Sauce

2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons water
1 teaspoon brown sugar

For the Fried Rice

4 slices fresh ginger, finely minced
4 cloves garlic, finely minced ((divided))
1 green onion chopped into small pieces
2 cups cooked rice ((day-old or freshly made) (400 g))
⅓ cup corn kernels ((50 g))
⅓ cup diced carrot ((50 g))
⅔ cup edamame or green peas ((100 g))
Salt (to taste)
Cooking oil (as needed)

Preparation

Prepare all aromatics and vegetables by finely mincing 4 slices of fresh ginger and 4 cloves of garlic, keeping them separate, and chop 1 green onion.
Measure your frozen mixed vegetables, including corn, diced carrot, and edamame or green peas.
Cut chicken breast or thigh into large dice pieces and marinate in a bowl with soy sauce, mirin, grape juice, brown sugar, cornstarch, baking soda, and oil.
Beat the eggs with a pinch of salt until well combined and have the cooked rice ready, breaking up large clumps.

Cooking

Heat a large wok or skillet over medium-high heat with about 1 tablespoon of cooking oil.
Add the beaten eggs to the hot oil and stir fry quickly until cooked; remove from the pan and set aside.
If necessary, add more oil to the pan and add the marinated chicken pieces without stirring for about 2 minutes until golden brown.
Flip the chicken and add half of the minced garlic, stir frying until cooked through, about 3 to 4 more minutes, then remove from pan.
Make the teriyaki sauce by adding soy sauce, mirin, water, and brown sugar to the hot pan; boil and return cooked chicken to coat in the sauce.
Add another tablespoon of oil to the pan, then the minced ginger and remaining garlic; stir for about 15 to 20 seconds.
Add cooked rice to the pan and stir fry vigorously for 2 to 3 minutes; season with salt and add frozen mixed vegetables, cooking for an additional 2 minutes.
Pour any excess teriyaki sauce into the fried rice and mix well with the scrambled eggs and chopped green onion.

Serving

Transfer to serving plates or bowls, top with glazed teriyaki chicken, and serve immediately.

This dish provides a balanced mix of protein, whole grains, and vegetables. Using day-old rice prevents mushiness, and cooking components separately enhances texture and flavor.

Dinner, Main Course

Japanese

Comfort Food, Fried Rice, Quick Dinner, Teriyaki Chicken, Weeknight Meal