One-Pan Teriyaki Chicken Fried

This easy Teriyaki Chicken Fried Rice brings a burst of flavor with minimal effort. Combining tender chicken, fluffy chilled rice, and a savory-sweet teriyaki glaze, it comes together quickly for a satisfying meal that fits well into busy weeknights. Adding peas and carrots gives it just the right touch of color and nutrition without complicating the cooking process.

I first cooked this on a hectic weeknight and was surprised by how quickly it came together. Now it’s a go-to dinner that my family always enjoys and asks for again.

Ingredients

• Cooked white rice: chilled to keep grains separate and prevent mushiness
• Boneless skinless chicken breasts: diced for quick, even cooking
• Eggs: for richness and added protein that blends into the fried rice texture
• Peas and carrots: add color, crunch, and subtle sweetness opt for fresh or frozen without added salt
• Vegetable oil: for cooking chicken and vegetables without overpowering flavor
• Butter: to enrich the rice and scramble the eggs creating a silky mouthfeel
• Soy sauce: for that classic savory note and saltiness
• Garlic powder: adds a mild but essential aromatic depth
• Onion powder: complements garlic with a subtle sweetness
• Paprika: brings mild warmth and color
• Salt and black pepper: to taste for seasoning balance
• Teriyaki baste and glaze: offers the signature sweet-savory coating choose a quality brand or homemade to maximize flavor

Step-by-Step Instructions

Sear the Chicken:

In a skillet over medium-high heat, add vegetable oil and diced chicken. Season with onion powder, garlic powder, and paprika. Cook for 7 to 8 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit ensuring it is cooked through and lightly caramelized. Remove the chicken from the pan and set aside.

Scramble the Eggs and Cook Vegetables:

In the same skillet, melt the butter. Add peas and carrots and cook briefly to warm them through. Crack in the eggs and immediately begin scrambling until they are fully set but still moist to incorporate softness into the fried rice.

Combine Ingredients:

Stir in chilled cooked rice along with soy sauce, the cooked chicken pieces, and the teriyaki glaze. Cook for about 4 to 5 minutes, stirring often to evenly heat the rice and allow the teriyaki glaze to coat everything beautifully. Adjust seasoning with salt and black pepper as needed.

Serve:

Plate the fried rice immediately. Optionally garnish with chopped green onions or serve with yum yum sauce for an extra flavor kick.

Save

My favorite ingredient here is the teriyaki glaze because it ties everything together with its balanced sweet and savory punch. This dish has become a comfort food in my family and I remember one dinner when we laughed over how simple ingredients yielded such a delicious meal everyone loved.

Storage Tips

Cool leftover fried rice completely before storing it in an airtight container in the refrigerator. It stays good for up to four days and reheats well in a skillet or microwave maintaining its texture.

Ingredient Substitutions

You can swap the chicken breasts for diced tofu or shrimp for variety. Use tamari instead of soy sauce to make it gluten-free. Frozen mixed vegetables can replace peas and carrots if you want to use what’s on hand.

Serving Suggestions

Serve with a side of steamed broccoli or a crisp cucumber salad for freshness. A drizzle of sriracha or a sprinkle of toasted sesame seeds adds a nice spicy or nutty finish.

Cultural Context

Teriyaki sauce hails from Japanese cuisine where it is used as a glaze or marinade. Combining it with fried rice, a dish with Chinese roots, makes this recipe a delicious fusion reflecting Asian culinary influences.

Recipe FAQs

→ What type of rice works best for this dish?

Chilled, cooked white rice holds up well to frying, keeping grains separate and avoiding mushiness.

→ Can I use other vegetables besides peas and carrots?

Absolutely! Bell peppers, corn, or snap peas add great texture and flavor variation.

→ How do I ensure the chicken stays juicy?

Cooking chicken over medium-high heat until it reaches 165°F and not overcooking helps retain moisture.

→ What’s the purpose of scrambling eggs directly in the pan?

Scrambled eggs add creaminess and protein, enriching the rice mixture for balanced bites.

→ Can I prepare this dish ahead of time?

Yes, prep components in advance and combine just before serving to maintain freshness and texture.