Name: Teriyaki Chicken Fried Rice: The Ultimate Recipe Guide
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup soy sauce; 1/4 cup mirin (sweet rice wine); 2 tablespoons sake (rice wine) or dry sherry; 2 tablespoons brown sugar, packed; 1 tablespoon honey; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons vegetable oil; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 cups cooked rice, preferably day-old (long-grain or medium-grain); 1 cup frozen peas and carrots mix, thawed; 2 large eggs, lightly beaten; 2 tablespoons soy sauce (adjust to taste); 1 tablespoon sesame oil; 1/2 teaspoon ground white pepper; chopped green onions; sesame seeds; sriracha sauce

Teriyaki Chicken Fried Rice: a symphony of sweet, savory, and smoky flavors dancing together in one irresistible dish. Have you ever craved a meal that’s both comforting and exciting, quick to prepare yet bursting with complex tastes? Then look no further! This recipe is your passport to a culinary adventure that will tantalize your taste buds and leave you wanting more.

Fried rice, a staple in many Asian cuisines, has a rich history rooted in resourcefulness. Originating as a way to use leftover rice, it has evolved into a beloved dish enjoyed worldwide. The addition of teriyaki chicken elevates this classic, infusing it with the distinct Japanese flavor profile that’s both sweet and umami-rich. Teriyaki, meaning "glaze-broiled," is a technique that dates back centuries in Japan, where soy sauce, mirin, and sugar create a luscious coating for grilled or pan-fried meats.

People adore Teriyaki Chicken Fried Rice for its incredible versatility and satisfying combination of textures. The tender, juicy chicken, glazed in that signature teriyaki sauce, perfectly complements the fluffy rice and crisp vegetables. It's a complete meal in a single pan, making it a weeknight hero for busy families. Plus, it's endlessly customizable – feel free to add your favorite veggies, proteins, or spices to create your own unique version. So, get ready to experience the magic of this delightful dish – your taste buds will thank you!

Ingredients:

For the Teriyaki Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons sake (rice wine) or dry sherry
2 tablespoons brown sugar, packed
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
For the Fried Rice:
2 tablespoons vegetable oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 cups cooked rice, preferably day-old (long-grain or medium-grain)
1 cup frozen peas and carrots mix, thawed
2 large eggs, lightly beaten
2 tablespoons soy sauce (adjust to taste)
1 tablespoon sesame oil
1/2 teaspoon ground white pepper
Optional garnishes: chopped green onions, sesame seeds, sriracha sauce

Preparing the Teriyaki Chicken:

Marinate the Chicken: In a medium bowl, whisk together the soy sauce, mirin, sake (or dry sherry), brown sugar, honey, grated ginger, minced garlic, and 1 teaspoon of sesame oil. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor. The longer it marinates, the more flavorful the chicken will be!
Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the teriyaki sauce.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet, reserving the marinade. Cook the chicken, stirring occasionally, until it is browned on all sides and cooked through. This should take about 8-10 minutes, depending on the size of the chicken pieces. Make sure the internal temperature reaches 165°F (74°C).
Make the Teriyaki Sauce: Pour the reserved marinade into the skillet with the cooked chicken. Bring the mixture to a simmer. Add the cornstarch slurry to the skillet and stir constantly until the sauce thickens, about 1-2 minutes. The sauce should be glossy and coat the chicken nicely.
Set Aside: Remove the teriyaki chicken from the skillet and set aside. Keep it warm while you prepare the fried rice.

Preparing the Fried Rice:

Prepare the Rice: If you don't have day-old rice, you can quickly cool freshly cooked rice by spreading it out on a baking sheet and placing it in the refrigerator for about 15-20 minutes. This will help prevent the fried rice from becoming mushy.
Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in the same skillet or wok (after wiping it clean) over medium-high heat. Add the diced onion and carrots and sauté for about 3-5 minutes, or until the onion is translucent and the carrots are slightly softened.
Add the Peas and Carrots: Add the thawed frozen peas and carrots mix to the skillet and cook for another 2-3 minutes, stirring occasionally, until heated through.
Scramble the Eggs: Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour the lightly beaten eggs into the skillet and scramble them until they are cooked through but still slightly moist. Break the eggs into smaller pieces with a spatula.
Combine the Ingredients: Combine the scrambled eggs with the sautéed vegetables in the skillet.
Add the Rice: Add the cooked rice to the skillet and break it up with a spatula. Stir-fry the rice with the vegetables and eggs for about 3-5 minutes, or until the rice is heated through and slightly toasted.
Season the Fried Rice: Add the soy sauce, sesame oil, and ground white pepper to the fried rice. Stir-fry for another 1-2 minutes, ensuring that the rice is evenly coated with the seasonings. Taste and adjust the seasoning as needed. You might want to add a little more soy sauce for a saltier flavor, or a pinch of sugar to balance the flavors.

Assembling the Teriyaki Chicken Fried Rice:

Combine Chicken and Rice: Add the teriyaki chicken to the skillet with the fried rice. Gently stir to combine, ensuring that the chicken is evenly distributed throughout the rice.
Heat Through: Cook for another 1-2 minutes, or until the chicken and rice are heated through.
Serve: Serve the teriyaki chicken fried rice immediately.
Garnish (Optional): Garnish with chopped green onions, sesame seeds, and a drizzle of sriracha sauce, if desired. These garnishes add a pop of color and flavor to the dish.

Tips for the Best Teriyaki Chicken Fried Rice:

Use Day-Old Rice: Day-old rice is drier and less likely to clump together, resulting in a better texture for fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for about 15-20 minutes to cool it down and dry it out slightly.
Don't Overcrowd the Pan: Cook the chicken and vegetables in batches if necessary to avoid overcrowding the pan. Overcrowding can lower the temperature of the pan and result in steamed rather than stir-fried ingredients.
Use High Heat: Stir-frying is best done over high heat to create a slightly charred and smoky flavor. Make sure your skillet or wok is hot before adding the ingredients.
Adjust the Seasoning: Taste the fried rice and adjust the seasoning as needed. You may want to add more soy sauce for a saltier flavor, or a pinch of sugar to balance the flavors.
Customize the Ingredients: Feel free to customize the ingredients to your liking. You can add other vegetables such as bell peppers, mushrooms, or broccoli. You can also substitute the chicken with shrimp, tofu, or pork.
Make it Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha sauce to the teriyaki chicken fried rice for a spicy kick.
Add Protein: Besides chicken, you can add other protein sources like shrimp, tofu, or even leftover cooked pork. Just adjust the cooking time accordingly.
Vegetarian Option: For a vegetarian version, substitute the chicken with firm tofu. Press the tofu to remove excess water, then cube it and marinate it in the teriyaki sauce before cooking.

Variations:

Spicy Teriyaki Chicken Fried Rice: Add a tablespoon of sriracha or gochujang to the teriyaki marinade for a spicy kick. You can also add a pinch of red pepper flakes to the fried rice.
Pineapple Teriyaki Chicken Fried Rice: Add 1/2 cup of diced pineapple to the fried rice for a sweet and tangy flavor. The pineapple complements the teriyaki sauce beautifully.
Mushroom Teriyaki Chicken Fried Rice: Add 1 cup of sliced mushrooms to the vegetables when sautéing them. Mushrooms add an earthy and savory flavor to the fried rice.
Shrimp Teriyaki Fried Rice: Substitute the chicken with 1 pound of peeled and deveined shrimp. Marinate the shrimp in the teriyaki sauce for about 15 minutes before cooking.
Tofu Teriyaki Fried Rice: For a vegetarian option, substitute the chicken with 1 block of firm tofu, pressed and cubed. Marinate the tofu in the teriyaki sauce for at least 30 minutes before cooking.

Storage and Reheating:

Storage: Store leftover teriyaki chicken fried rice in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the fried rice in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it for 1-2 minutes, or until heated through. Add a splash of water or broth to the skillet or microwave to prevent the rice from drying out.

Conclusion:

This Teriyaki Chicken Fried Rice isn't just another weeknight meal; it's a flavor explosion waiting to happen! From the savory, slightly sweet teriyaki glaze coating the tender chicken to the perfectly cooked rice studded with colorful vegetables, every bite is a delightful experience. It's quick, it's easy, and it's guaranteed to become a family favorite. Honestly, what's not to love? Why is this a must-try? Because it's the perfect balance of convenience and deliciousness. Forget ordering takeout; you can whip up this restaurant-quality dish in the comfort of your own kitchen in under 30 minutes. Plus, it's a fantastic way to use up leftover cooked rice and any veggies you have lurking in the fridge. It's economical, reduces food waste, and tastes amazing – a triple win! But the best part? It's incredibly versatile! Feel free to customize it to your liking.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha for an extra kick. * Protein power: Swap out the chicken for shrimp, tofu, or even leftover steak. Each protein brings a unique texture and flavor profile to the dish. * Veggie boost: Get creative with your vegetables! Broccoli florets, snap peas, bell peppers, or even edamame would be fantastic additions. * Egg-cellent addition: Top your Teriyaki Chicken Fried Rice with a fried egg for added richness and protein. The runny yolk creates a delicious sauce that coats every grain of rice. * Garnish galore: A sprinkle of sesame seeds, chopped green onions, or even some crispy fried shallots adds a touch of elegance and enhances the overall flavor. * Make it a bowl: Serve it in a bowl with a side of seaweed salad and some pickled ginger for a complete and satisfying meal. * Lunchbox friendly: This recipe is perfect for meal prepping and packing for lunch. It tastes just as good cold or reheated. I truly believe that this Teriyaki Chicken Fried Rice recipe is a game-changer. It's a simple yet satisfying meal that's perfect for busy weeknights, lazy weekends, or any time you're craving something delicious and easy to make. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I'm confident that you'll love this recipe as much as I do. And most importantly, I'd love to hear about your experience! Did you try any variations? What did your family think? Share your photos and comments below. Let's create a community of Teriyaki Chicken Fried Rice enthusiasts! I can't wait to see what you come up with. Happy cooking!