Easy Teriyaki Chicken Fried Rice

Why You’ll Love This Recipe

I love how fast and customizable this dish is. It’s the perfect way to use up leftover rice and whatever veggies I have in the fridge. The teriyaki and soy sauce combo adds bold, umami-rich flavor, and the eggs bring a soft, savory richness. It all comes together in one pan, making cleanup easy and the results incredibly tasty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked rice (preferably day-old)

• chicken breasts or thighs (diced)

• teriyaki sauce

• mixed vegetables (peas, carrots, corn)

• eggs (lightly beaten)

• green onions (sliced)

• soy sauce

• sesame oil or vegetable oil

Directions

1. I heat the oil in a large skillet or wok over medium-high heat.

2. I add the diced chicken and cook for 5–7 minutes until browned and fully cooked through.

3. I stir in 2 tablespoons of teriyaki sauce to coat the chicken, then remove it from the pan and set it aside.

4. In the same pan, I scramble the eggs until just cooked, then push them to one side.

5. I add the mixed vegetables and cook for 2–3 minutes, stirring occasionally, until they’re heated and slightly softened.

6. I add the cooked rice and return the chicken to the pan. I stir everything together to combine.

7. I pour in soy sauce and additional teriyaki sauce to taste, then stir-fry everything for another 2–3 minutes until hot.

8. I garnish with sliced green onions and serve immediately.

Servings and timing

This recipe makes about 4 servings and comes together in 20–25 minutes total, including prep and cook time.

Variations

• I swap the chicken for shrimp, pork, or tofu depending on what I have.

• I use brown rice, jasmine rice, or even cauliflower rice for a lighter version.

• I add extras like bell peppers, bean sprouts, or mushrooms for more veggies.

• I sprinkle sesame seeds or drizzle sriracha on top for added texture or heat.

• I use homemade teriyaki sauce when I want full control over sweetness and saltiness.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days in an airtight container. I reheat it in the microwave or a hot skillet with a splash of water or extra sauce to keep it moist. I don’t usually freeze this dish because the texture of the rice can get mushy.

FAQs

Can I use freshly cooked rice?

You can, but I prefer using day-old rice because it’s drier and less sticky, which gives better texture in the pan.

What type of chicken works best?

I use boneless, skinless chicken breasts for a leaner option or thighs when I want extra flavor and juiciness.

Do I need to thaw frozen veggies?

No, I toss them straight into the pan. They cook quickly and add convenience to the recipe.

Can I make this dish vegetarian?

Yes, I skip the chicken and add more vegetables or use tofu. I make sure to use vegetarian-friendly sauces if needed.

Is this recipe gluten-free?

It can be—just make sure to use gluten-free soy sauce and teriyaki sauce.

Conclusion

Easy Teriyaki Chicken Fried Rice is one of those recipes I turn to when I want something quick, delicious, and comforting. It’s versatile, loaded with flavor, and makes great use of leftovers. Whether I’m feeding the family or just craving something better than takeout, this stir-fry never lets me down.

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