Description
Craving takeout flavor without the takeout guilt? This protein-loaded Teriyaki Chicken Fried Rice hits the spot with tender chicken, savory-sweet sauce, and crispy golden rice—all made at home in under 30 minutes. Double the batch, double the satisfaction!
Ingredients
Main:
1.4 kg chicken breast, diced
Garlic salt, to taste
4 tbsp corn starch
200g frozen mixed veggies (peas, carrots, corn)
6 eggs
1.2 kg cooked rice (preferably cold/day-old)
4 tbsp soy sauce
2 tbsp sesame oil
Sesame seeds (optional, for garnish)
Teriyaki Sauce:
8–10 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp ginger paste
2 tbsp garlic paste
6 tbsp honey
2 tsp corn starch
Flavor twists (optional):
Add chopped scallions or fresh cilantro before serving
Mix in ½ tsp chili flakes or Sriracha for heat
Sub honey with brown sugar for a richer glaze
Toss in diced pineapple for a tropical zing
Instructions
Make the Sauce: Whisk teriyaki ingredients in a small saucepan. Heat over medium until thickened, then set aside.
Crisp the Chicken: Toss diced chicken in garlic salt and cornstarch. Cook in a hot pan with a bit of oil until browned and cooked through.
Add Veggies & Eggs: Push chicken to the side. Add veggies and sauté. Scramble in the eggs until just set.
Add Rice: Toss in cold rice, breaking up clumps. Stir-fry everything together.
Sauce It Up: Pour in the teriyaki sauce and soy sauce. Drizzle sesame oil, stir well, and cook 2–3 more minutes.
Serve: Sprinkle with sesame seeds or fresh herbs and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550 / Serving
- Sugar: 18g / Serving
- Fat: 11g / Serving
- Carbohydrates: 69g / Serving
- Fiber: 3g / Serving
- Protein: 50g / Serving