TERIYAKI CHICKEN FRIED RICE

Your New Favorite Weeknight Hero: Teriyaki Chicken Fried Rice

Hey there, my fellow food lovers! 👋 Chef Emily here, back in my happy place—the kitchen—and I am just buzzing to share one of my all-time, go-to, life-saving recipes with you today. You know those nights? The ones where you’re staring into the fridge, your stomach is growling, and the siren call of a takeout menu is almost too loud to ignore? We’ve all been there. But what if I told you that you could create something even better, faster than delivery could ever arrive, and for a fraction of the price?

Enter my hero: this incredibly delicious, protein-packed Teriyaki Chicken Fried Rice. We’re talking tender, crispy-edged chicken, fluffy grains of rice kissed with a savory-sweet homemade teriyaki glaze, pops of colorful veggies, and those little scrambled egg bits that are just pure joy. It’s the complete package—a one-pan wonder that delivers on flavor, satisfaction, and that “I-made-this-myself” pride. So, let’s ditch the takeout guilt, grab our favorite well-loved wok (or trusty skillet!), and make something seriously tasty together. Get ready to chow down!

A Love Letter to Leftovers & My Grandma’s Wisdom

This recipe takes me right back to my grandma’s linoleum-floored kitchen. Sunday nights were always “clean out the fridge” nights, a tradition born not from lack, but from creativity and a deep-seated aversion to waste. My grandma would pull out that giant cast-iron skillet, and the magic would begin. A little leftover roast chicken from Sunday dinner, that half an onion sitting in the crisper, the last cup of peas from the freezer, and of course, a big ol’ bowl of cold, day-old rice.

She’d work her quiet magic, the sizzle and steam filling the room with the most incredible aroma. To her, it was just supper. But to me, it was alchemy. She was transforming humble leftovers into a feast. That’s the true soul of fried rice—it’s a canvas for creativity and a celebration of making something wonderful out of what you have. My teriyaki version is my own spunky, flavor-packed tribute to her. It’s the same principle of resourcefulness, but with a glossy, sweet, and savory sauce that makes it feel like a special treat. Every time I make it, I think of her, and I know she’d absolutely love this twist.

Gathering Your Flavor Arsenal (Ingredients & Why They Matter)

Here’s everything you’ll need to work this magic. Don’t just think of them as ingredients; think of them as your flavor-building best friends!

• 1.4 kg (about 3 lbs) Chicken Breast, diced: I like breast for its lean protein, but thighs are a fantastic swap for even more juicy, flavorful bites!
• Garlic Salt, to taste: Our simple, all-in-one seasoning for the chicken. It adds that instant savory depth.
• 4 tbsp Corn Starch: This is our secret weapon for getting that crave-worthy, slightly crispy coating on the chicken. It creates a beautiful surface for the sauce to cling to later.
• 200g Frozen Mixed Veggies (peas, carrots, corn): The classic trifecta! Frozen is a lifesaver—no chopping required, and they add color, texture, and a little sweetness.
• 6 Eggs: For that essential protein boost and those soft, ribbon-like scrambled bits woven throughout the rice.
• 1.2 kg Cooked Rice (preferably cold/day-old): This is non-negotiable for the best texture! Cold, day-old rice is drier, which means it fries up beautifully instead of turning into a mushy, sticky mess. Plan ahead!
• 4 tbsp Soy Sauce: The base of our salty, umami flavor. Use low-sodium if you’re watching your salt intake.
• 2 tbsp Sesame Oil: Added at the very end. This isn’t for cooking—it’s for that incredible, nutty aroma that will make your kitchen smell like your favorite Asian restaurant.
• Sesame Seeds (optional, for garnish): A little sprinkle for a nice visual pop and a subtle crunch.

For The Homemade Teriyaki Sauce:

• 8–10 tbsp Soy Sauce: The salty backbone of our sauce.
• 1 tbsp Rice Vinegar: The subtle tang that cuts through the sweetness and balances everything out.
• 2 tbsp Ginger Paste & 2 tbsp Garlic Paste: The dynamic duo! Fresh is best, but pastes are a great time-saver and pack a powerful punch.
• 6 tbsp Honey: Our natural sweetener that creates that gorgeous, glossy glaze. Brown sugar works wonderfully too for a deeper, caramel-like flavor.
• 2 tsp Corn Starch: The key to thickening our sauce into a luxurious glaze that coats every single grain of rice.

Let’s Get Cooking: Your Step-by-Step Guide to Fried Rice Perfection

Okay, apron on, let’s do this! I’ll walk you through each step with all my favorite chef hacks to ensure your fried rice is absolutely flawless.

1. Make the Magic Sauce: In a small saucepan, whisk together all of the teriyaki sauce ingredients—soy sauce, rice vinegar, ginger, garlic, honey, and corn starch. Make sure the corn starch is fully dissolved! Place it over medium heat and whisk constantly until the sauce comes to a simmer and thickens into a beautiful, glossy glaze. This should only take 3-4 minutes. Set it aside. Chef’s Hack: Doing this first means your sauce is ready to go the moment your rice is, preventing any overcooking!
2. Crisp That Chicken: Toss your diced chicken breast with the garlic salt and corn starch until each piece is lightly coated. Heat a large wok or skillet over medium-high heat with a tablespoon of a neutral oil (like avocado or canola). Add the chicken in a single layer and let it cook, without moving it too much, for a few minutes to get a gorgeous golden-brown sear. Flip and cook until cooked through and crispy on the edges. Remove the chicken from the pan and set it aside on a plate. Chef’s Hack: Don’t crowd the pan! Cook in batches if needed. That sear is where the flavor is.
3. Veggies & Eggs, Assemble! In the same hot pan (no need to wipe it out—all those browned bits are flavor gold!), add your frozen mixed veggies. Sauté them for 2-3 minutes until they’re thawed and hot. Now, push the veggies to one side of the pan. Crack your eggs directly into the empty space and quickly scramble them with your spatula until they are just set. Chef’s Hack: Scrambling the eggs right in the pan is the authentic move! It saves you a dish and lets the eggs soak up all the savory goodness.
4. The Main Event: Rice Time! Now, add your cold, day-old rice to the pan. Use your spatula to break up any large clumps, tossing it with the veggies and eggs. Let the rice cook for a minute or two without stirring too much—you want some of it to get a little crispy and golden on the bottom! This is the textural secret we’re after.
5. Sauce It Up! Return the cooked chicken to the pan. Now, pour that glorious homemade teriyaki sauce and the additional 4 tbsp of soy sauce over everything. Drizzle the 2 tbsp of sesame oil around the edges of the pan so it hits the hot surface and gets super fragrant. Give everything a big, thorough toss until every single grain of rice and every piece of chicken is coated in that shiny, savory-sweet sauce. Let it cook for another 2-3 minutes so everything heats through and the flavors marry.
6. Finish and Serve: Take the pan off the heat. Give it one final taste—does it need an extra splash of soy? A pinch of pepper? Now’s the time. Transfer your masterpiece to a large serving bowl or directly onto plates, and garnish with a generous sprinkle of sesame seeds.

How to Serve This glorious Feast

This fried rice is a complete meal in a bowl, but that doesn’t mean we can’t make it feel like a restaurant-worthy experience! Here’s how I love to serve it:

Family Style: Pile it high into a big, beautiful serving bowl right in the middle of the table. Let everyone serve themselves—it’s so fun and communal!

The Perfect Pairings: While it stands strong on its own, I love serving it with a simple side of quick-pickled cucumber slices (just toss thin cucumber rounds with a little rice vinegar, sugar, and salt) for a bright, crunchy contrast. A small bowl of extra Sriracha or chili crunch on the side is a must for my heat-loving friends.

Garnish Galore: Don’t skip the garnishes! A final flourish of thinly sliced green onions (scallions) or fresh, chopped cilantro adds a burst of fresh color and flavor that takes it over the top.

Make It Your Own! Delicious Recipe Variations

The beauty of fried rice is its versatility. Here are a few of my favorite ways to mix it up:

• Spicy Kick: Add ½ tsp of red chili flakes to the sauce, or stir in a big spoonful of Sriracha or Sambal Oelek when you add the soy sauce. Top with sliced jalapeños for an extra punch!
• Tropical Twist: Stir in ½ cup of diced fresh pineapple along with the veggies. The sweet and savory combo is absolutely incredible.
• Veggie-Powered: Make it vegetarian by swapping the chicken for extra-firm tofu (pressed and cubed) or a can of chickpeas (drained and rinsed). Use vegetarian oyster sauce or more soy sauce in place of the regular soy if needed.
• Pork Lover’s Dream: Swap the chicken for diced pork loin or even leftover chopped ham. It’s a fantastic way to change up the protein.
• Extra “Umami Bomb”: Add a tablespoon of oyster sauce to the teriyaki mixture for an even deeper, richer savory flavor.

Chef Emily’s Notes & Kitchen Confessions

This recipe has evolved so much since my first attempt, which involved freshly cooked, warm rice… and let’s just say it turned into a sticky, gummy situation that we politely called “rice porridge.” Lesson learned the hard way! Now, I always cook a double batch of rice the night before just to have leftovers ready for fried rice. It’s a weekly ritual in my house.

Another funny story: I once was so excited to make this for friends that I accidentally used vanilla extract instead of rice vinegar (they were in similar-looking bottles!). We ended up with strangely aromatic teriyaki chicken. It was… interesting! Not my best work. So now, I always, always label my bottles and do a quick sniff test. The kitchen is always an adventure!

FAQs & Troubleshooting: Your Questions, Answered!

Q: I don’t have day-old rice. Can I use fresh rice?
A: I highly, highly recommend against it for the best texture. Fresh rice is too moist and steamy and will make your fried rice mushy. If you’re in a pinch, spread your freshly cooked rice on a baking sheet and pop it in the fridge for 30-60 minutes to dry out as much as possible.

Q: My sauce didn’t thicken. What happened?
A: The corn starch needs to be fully dissolved in the cold liquid before heating, and it needs to come to a full simmer to activate its thickening power. If it’s still thin, make a “slurry”: mix 1 more tsp of corn starch with 1 tbsp of cold water, then whisk it into the simmering sauce.

Q: Can I make this gluten-free?
A: Absolutely! Simply ensure you use tamari (a gluten-free soy sauce alternative) or a certified gluten-free soy sauce in both the sauce and the main recipe. Double-check that your other sauces (like oyster sauce in variations) are also GF.

Q: How long does leftover fried rice keep?
A: It keeps beautifully! Store it in an airtight container in the fridge for up to 4 days. Reheat it in a skillet over medium heat with a tiny splash of water to loosen it up. The microwave can make it a bit rubbery.

Nutritional Information (Per Serving)

Please note: This is an estimate for 1 of 8 servings and may vary based on specific ingredients and portion sizes used.

• Calories: ~550 kcal
• Protein: 50g
• Fat: 11g
• Carbohydrates: 69g
• Fiber: 3g
• Sugar: 18g

This dish is a fantastic balanced meal, providing a high amount of protein to keep you full and satisfied, along with complex carbs from the rice for energy. The veggies add fiber and micronutrients. To lower the sodium, be sure to use low-sodium soy sauce.

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Final Thoughts from My Kitchen to Yours

Well, my friends, there you have it! My ultimate, soul-satisfying, better-than-takeout Teriyaki Chicken Fried Rice. This recipe is more than just a list of ingredients and steps; it’s a passport to a delicious, confident, and resourceful way of cooking. It’s about creating something extraordinary from simple, everyday ingredients.

I hope this recipe becomes a trusted friend in your weekly rotation, just like it is in mine. I hope it saves you on busy nights, impresses your family, and fills your kitchen with the most incredible aromas. Most of all, I hope it brings you as much joy to make as it does to eat.

If you make it (and I really hope you do!), please tag me on social @emilywalker_tastychow—I love seeing your creations! Now, go forth and conquer that craving. Until next time, happy cooking!

— With love and a well-seasoned wok,
Emily