Best Teriyaki Chicken Fried Rice Recipe

Teriyaki Chicken Fried Rice is one delicious meal that will convert your kitchen into a hibachi station. A restaurant-quality cuisine may be made quickly with simple, easy-to-find items!


– 1 large boneless skinless chicken breast – 1/4 + 3 tablespoons Cup bottled teriyaki sauce – 3 cups cooked white rice – 1/4 cup small diced white onion – 1/4 cup small diced carrot – 1 cup shredded red cabbage – 3 large eggs lightly beaten – 1/2 cup frozen peas – fresh ground pepper to taste – vegetable oil for cooking – sesame seeds for garnish – Thinly sliced scallion for garnish



A ziplock bag with 1/4 teriyaki sauce over the chicken breast should marinate for an hour in the fridge.


The chicken should be 165 f when cooked on a grill or grill pan over medium heat after marinating.


Dice the cooked chicken into bite-sized pieces and keep aside. The wok I used can be replaced by a large skillet. Let the pan heat on medium-high.


When hot, coat the pan bottom with 1 tablespoon of oil. Add carrots and onion. Cook onions for 3 minutes until transparent.


Add the cabbage and toss occasionally until it wilts, 3 minutes. Reserve the veggies on a platter. Pour 1 tablespoon more oil into the pan.


Add eggs and scramble until set. Stir regularly when frying the rice in oil, breaking up the egg too much.


Mix in the vegetables, diced chicken, and leftover teriyaki sauce. Mix. Add peas at the end and cook for a minute. 


Sprinkle pepper and taste to adjust seasoning or add more teriyaki sauce. Add sesame seeds and sliced scallions and serve immediately!


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