Best Teriyaki Fried Rice Recipe

This Homemade Teriyaki Chicken Fried Rice will remind you of your favorite Japanese takeout. Make it quickly using a few simple ingredients.

Teriyaki Chicken Fried Rice is a delicious combination of chicken, veggies, and cooked rice in a flavorful teriyaki sauce. It is easy to make and takes 15 minutes to get on the table.

This homemade Japanese-style fried rice recipe tastes better than your favorite takeout. So make it fresh at home, and you will not miss the restaurant.

Easy Chicken Teriyaki With Marinade

This recipe is customizable! Add veggies or protein of your choice and adjust the teriyaki sauce quantity to suit your taste buds.

Rice – Leftover day-old cooked rice is best for this fried rice recipe. If you cook fresh rice, let it cool down thoroughly before mixing it with chicken, veggies, and sauce.

Veggies – I have added broccoli, carrot, and cabbage, but you can go ahead and add mushrooms, bell peppers, green beans, etc.

Teriyaki Chicken Stir Fry {easy & Healthy!}

In a wok or deep skillet, add the chicken along with the teriyaki marinade and saute over high heat for 4-5 minutes or until the chicken is well cooked.

Once the oil is hot, add ½ cup chopped onions, 1 tablespoon minced garlic, and 1 teaspoon minced ginger, and saute until the onions are translucent.

To make the sauce, add brown sugar, soy sauce, honey, garlic, and ginger to a saucepan and let it cook on medium heat for 2 minutes.

Best Veggie Fried Rice (10 Minutes Only!)

Meanwhile, mix cornstarch with cold water in a small bowl and whisk to combine it well. Make sure there are no lumps left. Add it to the pan.

If you use freshly cooked rice, let it cool down fully before adding it to the wok; otherwise, the final dish will become mushy.

To accelerate the cooling time, spread the rice on a baking tray and cover it with cling wrap. Refrigerate the tray for 20 minutes or freeze it for 10 minutes.

Vegan Teriyaki Fried Rice

Teriyaki Chicken Fried Rice is a meal in itself and tastes great. You can also serve Hibachi Chicken, Hibachi Vegetables, or Shrimp Stir Fry on the side.

It tastes the best when served right out of the wok. Leftovers can be stored for 3-4 days in an air-tight container in the refrigerator. Reheat it in a microwave or pan before serving.

You can also cook the plain white rice beforehand and refrigerate it for 3-4 days. Use it to make fried rice whenever hunger strikes.

Teriyaki Fried Rice

Calories: 711 kcal | Carbohydrates: 123 g | Protein: 32 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 127 mg | Sodium: 2061 mg | Potassium: 712 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 2958 IU | Vitamin C: 24 mg | Calcium: 92 mg | Iron: 3 mg

Meanwhile, mix cornstarch with cold water in a small bowl and whisk to combine it well. Make sure there are no lumps left. Add it to the pan.

If you use freshly cooked rice, let it cool down fully before adding it to the wok; otherwise, the final dish will become mushy.

To accelerate the cooling time, spread the rice on a baking tray and cover it with cling wrap. Refrigerate the tray for 20 minutes or freeze it for 10 minutes.

Vegan Teriyaki Fried Rice

Teriyaki Chicken Fried Rice is a meal in itself and tastes great. You can also serve Hibachi Chicken, Hibachi Vegetables, or Shrimp Stir Fry on the side.

It tastes the best when served right out of the wok. Leftovers can be stored for 3-4 days in an air-tight container in the refrigerator. Reheat it in a microwave or pan before serving.

You can also cook the plain white rice beforehand and refrigerate it for 3-4 days. Use it to make fried rice whenever hunger strikes.

Teriyaki Fried Rice

Calories: 711 kcal | Carbohydrates: 123 g | Protein: 32 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 127 mg | Sodium: 2061 mg | Potassium: 712 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 2958 IU | Vitamin C: 24 mg | Calcium: 92 mg | Iron: 3 mg