This Homemade Teriyaki Chicken Fried Rice tastes just like your favorite Japanese takeout but is faster and fresher when made at home with a few simple ingredients.
If you keep cooked rice on hand, fried rice is one of the quickest, most flexible weeknight meals. I often adapt fried rice to whatever vegetables and proteins I have available — it’s forgiving and comes together in minutes.
For this version I used a savory teriyaki sauce with marinated chicken, crisp vegetables, scrambled egg, and cool, day-old rice. The result is a balanced, satisfying one-pan meal that the whole family will enjoy.
About Teriyaki Chicken Fried Rice
Teriyaki Chicken Fried Rice combines tender marinated chicken, mixed vegetables, scrambled eggs, and rice all tossed in a savory-sweet teriyaki glaze. It’s simple to prepare and takes about 15 minutes of active time once the chicken has marinated.
This Japanese-style fried rice is made fresh and tastes better than most takeout versions. It stands alone as a full meal, yet pairs nicely with light sides or an Asian-style soup if you want to expand the menu.
The recipe is highly customizable: swap in chicken thighs, add extra vegetables, or change the grain to brown rice, quinoa, or even couscous. Adjust the teriyaki quantity to match your preferred level of sweetness and salt.
Ingredients
Chicken – Skinless, boneless chicken breasts work well, but thighs are a great alternative for richer flavor.
Rice – Day-old cooked rice is ideal because it’s drier and fries better. If you must use freshly cooked rice, cool it completely before frying to avoid a mushy texture.
Try brown rice, quinoa, or couscous for a different twist.
Vegetables – I used broccoli, carrots, and cabbage; feel free to include mushrooms, bell pepper, peas, or green beans.
Eggs – Two eggs give extra richness and texture.
Teriyaki Sauce – Store-bought teriyaki works fine, or make a simple homemade version (see the FAQ section for a basic recipe).
Pantry basics – Neutral cooking oil (canola, vegetable, or sunflower), onions, garlic, ginger, soy sauce, toasted sesame oil, salt, and pepper.
How To Make Teriyaki Chicken Fried Rice
Marinate the Chicken
Rinse 2 large boneless, skinless chicken breasts and pat dry. Cut into bite-sized cubes and toss with ½ cup teriyaki sauce. Refrigerate for at least 1 hour or up to 12 hours for best flavor.
Make the Fried Rice
Heat a non-stick wok or deep skillet over high heat. Add the marinated chicken with any remaining marinade and sauté for 4–5 minutes until cooked through and slightly caramelized. Transfer the chicken to a plate and set aside.
Wipe the wok if necessary to remove any burned glaze. Add 2 tablespoons neutral oil and heat over medium-high heat. When the oil is hot, sauté:
- ½ cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
Add vegetables and cook briefly until just tender-crisp:
- ½ cup diced carrots
- 1 cup shredded cabbage
- 1 cup broccoli florets
Push the vegetables to one side of the wok. Beat 2 eggs, pour into the empty space, scramble until just set, and then mix with the vegetables.
Finally, add the rice and cooked chicken along with these seasonings:
- 3 cups cooked and cooled white rice
- Cooked chicken
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Toss everything together and let the rice fry for 2–3 minutes until some grains become slightly crispy. Taste and adjust soy or salt if needed. Garnish with chopped scallions and serve hot.
Frequently Asked Questions
How to make teriyaki sauce at home?
A simple homemade teriyaki sauce brings better flavor and uses pantry staples. Combine 5 tablespoons brown sugar, ¼ cup soy sauce, 1 tablespoon honey, 3–4 minced garlic cloves, and ½ teaspoon ground ginger in a saucepan. Heat briefly, then whisk 2 tablespoons cornstarch with ¼ cup cold water until smooth and add to the pan. Add 1 cup water, simmer until thickened. Cool before using or storing in an airtight container.
Can I use freshly cooked rice?
Freshly cooked rice should be cooled fully to avoid a mushy result. Spread rice on a baking tray and chill in the refrigerator for 20 minutes or freeze for 10 minutes to speed cooling before stir-frying.
Storage Suggestions
Store leftover teriyaki chicken fried rice in an airtight container in the refrigerator for 3–4 days. Reheat gently in a pan or microwave, adding a splash of water or soy sauce if the rice feels dry.
Teriyaki Chicken Fried Rice Recipe
Serves: 4 • Prep: 5 mins • Cook: 10 mins • Marination: 1 hr
Equipment
- Wok or large skillet
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- 2 tablespoons oil
- ½ cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ cup diced carrots
- 1 cup thinly shredded cabbage
- 1 cup broccoli florets
- 2 eggs, beaten
- 3 cups rice (cooked and cooled)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse and pat dry the chicken. Cut into bite-sized cubes and toss with ½ cup teriyaki sauce. Refrigerate 1–12 hours.
- Heat a wok over high heat. Add marinated chicken with any marinade and sauté 4–5 minutes until cooked. Remove and set aside.
- Wipe the wok if necessary, then add 2 tablespoons oil and heat. Sauté onions, garlic, and ginger until onions turn translucent.
- Add carrots, cabbage, and broccoli; cook about 1 minute until tender-crisp. Push vegetables to the side.
- Pour the beaten eggs into the empty side, scramble until set, then mix with vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, salt, and pepper. Toss and fry for 2–3 minutes until the rice develops a slight crisp.
- Garnish with chopped scallions and serve immediately.
Notes
This recipe is flexible: substitute chicken thighs, use different vegetables, or swap the rice for brown rice, quinoa, or couscous. Adjust the teriyaki sauce to taste.
Nutrition (approx.)
Calories: 711 kcal • Carbohydrates: 123 g • Protein: 32 g • Fat: 9 g