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Teriyaki Chicken Fried Rice

This teriyaki chicken fried rice is better than takeout—packed with saucy, flavorful chicken, perfectly seasoned rice, tender veggies, and fluffy scrambled eggs. It’s quick, made in one pan, and perfect for an easy weeknight dinner that tastes like your favorite restaurant at home.
Print Recipe
Teriyaki Chicken Fried Rice
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes

Ingredients

Teriyaki Chicken

  • 1/4 cup tamari
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ginger paste
  • 1 teaspoon garlic minced
  • 1/2 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons mirin
  • 1/2 tablespoon cornstarch + 1/2 tablespoon cold water corn starch slurry
  • 1 pound chicken breast diced small

Fried Rice

  • 2 tablespoons vegetable oil
  • 2 eggs lightly whisked
  • 2 garlic cloves minced
  • 1/2 onion finely chopped
  • 1/4-1/2 cup shredded carrots
  • 1/2 cup frozen corn
  • 2 cups cooked white rice day-old, packed
  • 1/2 cup green onions finely sliced

Fried Rice Sauce

  • 1/2 teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 3 tablespoons light soy sauce
  • 2.5 tablespoons Chinese cooking wine or mirin

Instructions

Chicken:

  • In a bowl, whisk together the tamari, brown sugar, ginger, garlic, honey, sesame oil, mirin, and cornstarch slurry. Add the diced chicken and toss to coat. Let it sit for 15–20 minutes.
  • Heat a skillet over medium heat and cook the marinated chicken, stirring occasionally, until fully cooked and the sauce has thickened and coated the chicken. Remove from the pan and set aside.

Rice:

  • In a small bowl, mix together all fried rice sauce ingredients and set aside.
  • Heat oil in a large skillet or wok over medium heat. Add the onion and garlic and cook briefly until fragrant.
  • Add the carrots and frozen corn and cook for about 1 minute, letting them heat through. Add egg and scramble until just cooked.
  • Add the rice and break it up, tossing it in the pan. Pour in the sauce and mix well, allowing the rice to absorb the flavor and lightly fry.
  • Return the cooked chicken to the pan along with the green onions. Toss everything together until evenly combined and heated through.
  • Remove from heat and serve immediately.

Notes

  • Day-old rice is best — it’s drier and gives you that classic fried rice texture. Fresh rice can turn mushy.
  • Cook on high heat for the best flavor and slight browning on the rice. That’s what gives it that “takeout” taste.
  • Don’t overcrowd the pan — if needed, cook in batches so everything fries instead of steams.
  • Prep everything first — this recipe moves fast once you start cooking.
  • Adjust sauce to taste — add a splash more soy sauce if you like it saltier or a drizzle of honey if you want it a little sweeter.
Servings: 4