Description
Whipping up easy teriyaki chicken fried rice dinner becomes a breeze when you grab leftover rice and some tasty pantry staples. Your family will devour this quick, satisfying meal that brings Japanese-inspired flavors right to your dinner table.
Ingredients
Scale
Proteins:
- 2 chicken breasts
- 2 eggs
Starches and Base:
- 3 cups cooked white rice
Vegetables and Seasonings:
- ½ cup frozen peas
- ½ cup diced carrots
- 2 green onions
- ¼ cup teriyaki sauce
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cut 2 chicken breasts into uniform ½-inch cubes for even cooking and quick preparation.
- Heat 2 tbsp vegetable oil in a large skillet at 375°F until oil shimmers and appears glossy.
- Add chicken cubes to hot skillet, spreading them evenly and cooking for 5-6 minutes until exterior turns golden brown.
- Move chicken to one side of the skillet and crack 2 eggs into empty space, rapidly scrambling with a spatula.
- Toss ½ cup frozen peas and ½ cup diced carrots into the skillet, mixing with chicken and eggs.
- Pour 3 cups cooked white rice into skillet, breaking apart any rice clumps while incorporating ingredients.
- Drizzle ¼ cup teriyaki sauce, 1 tbsp soy sauce, and 1 tsp sesame oil across the rice mixture, stirring continuously.
- Sprinkle ½ tsp garlic powder and ¼ tsp black pepper over the rice, ensuring thorough distribution.
- Continue cooking for 2-3 minutes at medium-high heat to develop crispy edges and blend flavors.
- Remove skillet from heat and garnish with 2 thinly sliced green onions for fresh brightness.
- Transfer fried rice to serving plates immediately while temperature remains hot.
Notes
- Chicken preparation matters most, so cut uniform pieces to ensure every bite cooks evenly and tastes perfect.
- Preheating the skillet at medium-high creates that delicious golden-brown exterior on chicken without burning.
- Frozen vegetables save time and add nutrition, but fresh diced veggies can elevate the texture and flavor profile.
- Using day-old refrigerated rice prevents mushy results and helps achieve that classic restaurant-style crispy fried rice texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg