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Teriyaki Chicken Fried Rice is my answer to takeout cravings on a busy weeknight: sweet and savory, loaded with veggies, and made in one wok in under 30 minutes. Maddie actually cheers when she smells it on a school night, and it has become a go-to right alongside our better than takeout beef and broccoli.
Juicy grilled teriyaki chicken, fluffy fried rice, scrambled egg, and crisp vegetables come together with a glossy teriyaki glaze for a complete meal in a bowl.
Teriyaki Chicken Fried Rice Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 503kcal
- 🌶️ Flavor Profile: Sweet, savory, and a little smoky
- ✋ Difficulty: Easy, ready faster than delivery like our easy chow mein
Quick Answer
Marinate and grill a chicken breast in teriyaki sauce, then dice it. In a hot wok, saute carrots, onion, and red cabbage and set aside. Scramble eggs, add cold cooked rice and fry until toasted, then stir the veggies, chicken, and more teriyaki sauce back in. Finish with peas, sesame seeds, and scallions for the best teriyaki chicken fried rice.
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Why This Recipe Works
Click to see the technique science
- Cold, cooked rice fries up best. Day-old rice is drier, so it crisps and separates in the wok instead of turning mushy and clumpy.
- Marinating the chicken in teriyaki layers flavor. Soaking the chicken in teriyaki before grilling seasons it through and adds a smoky char you cannot get from sauce alone.
- Cooking in stages keeps everything crisp. Searing the veggies, then the eggs, then the rice separately means nothing steams or overcooks before it all comes together.
- High heat is the fried rice secret. A screaming-hot wok gives the rice that signature toasty, slightly crispy texture and wok-fresh flavor.
- Adding peas last keeps them bright. Stirring in the frozen peas at the very end warms them through while keeping their pop of color and sweetness.
Why You’ll Love This Recipe
- It is faster, fresher, and cheaper than ordering takeout.
- Everything cooks in one wok or skillet for an easy weeknight cleanup.
- It is a complete meal in a bowl, loaded with protein, veggies, and rice.
Key Ingredients
This teriyaki chicken fried rice uses fresh, simple ingredients you can find anywhere. Here is what you will need and why each one matters.
- Cooked white rice: Day-old, cold rice fries up best; freshly cooked rice can turn mushy.
- Chicken breast: Marinated in teriyaki and grilled for juicy, smoky bites throughout.
- Teriyaki sauce: Used to both marinate the chicken and glaze the rice for layered sweet-savory flavor.
- Eggs: Scrambled right in the wok for that classic fried rice texture and richness.
- Carrot, onion, red cabbage, and peas: A colorful mix that adds crunch, sweetness, and nutrition.
See recipe card for exact quantities.
Variations and Substitutions
This teriyaki chicken fried rice is easy to adapt to what you have on hand.
- Swap the protein: Use shrimp, steak, or tofu in place of chicken.
- Use brown rice: Brown or jasmine rice both work; just make sure it is cold.
- Add more veggies: Broccoli, snap peas, or bell pepper are great additions.
- Make it spicy: Drizzle with sriracha or add a pinch of red pepper flakes.
- Skip the grill: Stir-fry the marinated chicken right in the wok, then serve with our How to Make Teriyaki Chicken Fried Rice
- Marinate the chicken breast in teriyaki sauce for at least 30 minutes.
- Grill the chicken until cooked through, then dice it into bite-sized pieces.
- Heat a wok or large skillet with a little oil and saute the diced carrot and onion.
- Add the red cabbage and cook until it starts to wilt, then scrape the veggies onto a plate.
- Add a little more oil to the wok and scramble the eggs until just set.
- Add the cold cooked rice and fry, stirring, until heated through and lightly toasted.
- Stir in the cooked veggies, diced chicken, and the remaining teriyaki sauce.
- Add the peas at the very end and cook through, then garnish with sesame seeds and scallions and serve.
Recipe Tips & Tricks
- Use cold, day-old rice for the best texture; freshly cooked rice will steam and clump.
- Get your wok screaming hot before adding the rice so it fries instead of steams.
- Cook in stages and set components aside so nothing overcooks before it all combines.
- Do not over-stir the rice; let it sit briefly to toast before tossing.
- Add the peas last so they stay bright green and do not turn mushy.
- Have everything prepped before you start, since stir-frying moves fast.
Serving Ideas and Suggestions
This teriyaki chicken fried rice is a complete meal on its own, but it is even better as part of a takeout-style spread. Serve it with our easy chow mein or a side of wonton egg drop soup. Round out the table with crispy fried cream cheese wontons or a batch of wonton cups for an easy at-home Chinese takeout night. Leftovers reheat beautifully in a hot skillet, making this a great meal-prep lunch for the week.
Teriyaki Chicken Fried Rice FAQs
What rice is best for teriyaki chicken fried rice?Cold, day-old white rice is best for teriyaki chicken fried rice because it is drier and fries up fluffy instead of mushy. Jasmine or long-grain rice both work well.
Can I use leftover or rotisserie chicken in teriyaki chicken fried rice?Yes. Skip the marinating and grilling steps and stir in diced cooked chicken with the teriyaki sauce at the end to warm it through.
Why is my teriyaki chicken fried rice mushy?Mushy fried rice usually means the rice was too fresh or the pan was not hot enough. Use cold cooked rice and a very hot wok so it fries instead of steams.
Can I make teriyaki chicken fried rice ahead of time?Absolutely. It keeps in the fridge for up to 4 days and reheats well in a hot skillet, making it great for meal prep.
What vegetables can I add to teriyaki chicken fried rice?Broccoli, snap peas, bell pepper, edamame, or mushrooms all work great. Just saute firmer veggies with the carrots so they cook through.
Can I make teriyaki chicken fried rice without a wok?Yes. A large skillet works fine; just make sure it is hot and do not overcrowd it so the rice can fry rather than steam.
Craving more easy takeout at home? Try our better than takeout beef and broccoli next.
Teriyaki Chicken Fried Rice
This easy Teriyaki Chicken Fried Rice is a one-wok takeout copycat with grilled teriyaki chicken, scrambled egg, crisp vegetables, and fluffy fried rice, ready in about 30 minutes.Ingredients
- 1/4 + 3 tablespoons Cup bottled teriyaki sauce
- 1 large boneless skinless chicken breast
- vegetable oil for cooking
- 1/4 cup small diced carrot
- 1/4 cup small diced white onion
- 1 cup shredded red cabbage
- 3 large eggs lightly beaten
- 3 cups cooked white rice
- 1/2 cup frozen peas
- fresh ground pepper to taste
- sesame seeds for garnish
- Thinly sliced scallion for garnish
Instructions
- Place 1/4 teriyaki sauce over the chicken breast in a ziplock bag, place in refrigerator and let marinade one hour.1/4 + 3 tablespoons Cup bottled teriyaki sauce, 1 large boneless skinless chicken breast
- When the chicken is done marinating, cook it fully on a grill or grill pan over medium heat and the internal temperature reaches 165 f degrees.
- When the chicken is cooked, dice it into small bite-sized pieces, set aside.
- I used a wok but you can use a large skillet. Place the pan over medium-high heat and let it heat up.
- When hot, place a small amount of oil, about 1 tablespoon in the bottom of the pan, just to coat. Add in the carrots and onion. Cook until onions just start to turn translucent, about 3 minutes.1/4 cup small diced carrot, vegetable oil for cooking, 1/4 cup small diced white onion
- Add in the cabbage and cook until it starts to wilt, another 3 minutes, stirring occasionally.1 cup shredded red cabbage
- Scrap out the veggies on to a plate and set aside. Place another 1 tablespoon of oil into the pan.
- Add the eggs, scrambling them until just set. Add the rice and let fry in the oil, stirring constantly and breaking up the egg too much.3 large eggs, 3 cups cooked white rice
- Add in the veggies, diced chicken, and the remaining teriyaki sauce. Toss to combine.
- Add in peas at the very end and cook through, this will only take a minute. Add the pepper, taste and adjust seasoning if necessary or add more teriyaki sauce to taste.1/2 cup frozen peas, fresh ground pepper to taste
- Serve immediately with a garnish of sesame seeds and sliced scallions, enjoy!sesame seeds for garnish, Thinly sliced scallion for garnish
Notes
Nutrition is calculated without cooking oil.- Use cold rice: It’s less likely to get mushy when frying.
- Don’t overcrowd the pan: Give each ingredient space to fry properly.
- Season at the end: This allows you to adjust the taste as needed.
- Constantly stir: This helps distribute heat and prevent burning.
- Prep your ingredients: Having everything ready makes the cooking process smoother.
- Taste as you go: This is the best way to ensure your dish is flavorful!
Nutrition DisclaimerNutrition
Calories: 503kcal | Carbohydrates: 76g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 9089mg | Potassium: 961mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1919IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 5mgLove This Recipe?
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