Teriyaki Chicken Fried Rice
Teriyaki Chicken Fried Rice is a medium Japanese recipe that serves 4. 680 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $7.34 total, $1.83 per serving
Ingredients
- 4 slices Fresh Ginger (minced)
- 4 cloves Garlic (minced)
- 1 stalk Green Onion (chopped small)
- 1 cup Frozen Mixed Vegetables (corn, diced carrot, peas or edamame; thawed)
- 1 lb Chicken Breast or Thigh (cut into large dice)
- 3 tbsp Soy Sauce (low‑sodium preferred)
- 2 tbsp Mirin (Japanese sweet rice wine)
- 1 tbsp Sake (optional; replace with water if desired)
- 1 tbsp Brown Sugar (packed)
- 1 tsp Cornstarch (for coating chicken)
- 0.25 tsp Baking Soda (pinch, helps tenderize chicken)
- 3 tbsp Vegetable Oil (for stir‑frying)
- 2 large Eggs (beaten with a pinch of salt)
- 0.5 tsp Salt (for seasoning egg and rice)
- 3 cups Cooked Rice (preferably day‑old, chilled)
Instructions
Prepare aromatics
Mince the ginger slices and garlic cloves finely, then chop the green onion into small pieces. Set aside in separate bowls.
Time: PT5M
Dice and marinate chicken
Cut the chicken into large dice. In a bowl combine soy sauce, mirin, sake (or water), brown sugar, cornstarch, and a pinch of baking soda. Add the chicken and toss to coat evenly. Let it sit for 5 minutes.
Time: PT5M
Beat the eggs
Crack the eggs into a small bowl, add a pinch of salt, and beat until blended.
Time: PT2M
Scramble the eggs
Heat 1 tbsp oil in the wok over medium‑high heat. Pour in the beaten eggs and stir‑fry until fully cooked, breaking them into small pieces. Transfer to a plate.
Time: PT3M
Temperature: medium-high
Pan‑fry the chicken
Add another 1 tbsp oil to the wok. Spread the marinated chicken in a single layer and let it sit undisturbed until the bottom turns golden brown (about 3 min). Flip, add half of the minced garlic, and continue stir‑frying until the chicken is cooked through.
Time: PT6M
Temperature: medium-high
Prepare teriyaki sauce
Push the chicken to the side, add soy sauce, mirin, sake (or water), and brown sugar to the pan. Bring to a boil, stirring to dissolve the sugar, then simmer for 1‑2 minutes.
Time: PT4M
Temperature: medium
Coat chicken with sauce
Return the cooked chicken to the pan, toss to coat evenly with the teriyaki glaze. Remove and set aside.
Time: PT2M
Temperature: medium
Sauté ginger and remaining garlic
Add a little more oil if needed, then add the minced ginger and the remaining garlic. Sauté for about 1 minute until fragrant.
Time: PT1M
Temperature: medium-high
Stir‑fry the rice
Add the cooked rice to the wok. Stir‑fry, breaking up any clumps, until the rice is hot and lightly toasted.
Time: PT3M
Temperature: medium-high
Add vegetables and season
Season the rice with a pinch of salt, then add the frozen mixed vegetables. Stir‑fry until the vegetables are heated through but still crisp.
Time: PT3M
Temperature: medium-high
Incorporate excess teriyaki sauce
Pour any remaining teriyaki glaze from the chicken into the rice mixture and stir to distribute the flavor.
Time: PT1M
Finish with egg and green onion
Add the scrambled egg back into the wok along with the chopped green onion. Toss gently to combine.
Time: PT1M
Combine chicken and serve
Place the teriyaki chicken on top of the fried rice, give the whole pan a couple of gentle toss, then serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 680
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten‑Free option: use tamari instead of soy sauce, Low‑Carb option: substitute cauliflower rice for regular rice, High‑protein meal
Allergens: Soy, Eggs, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Fresh Ginger: ground ginger (1 tsp)
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Green Onion: chives
- Instead of Frozen Mixed Vegetables: fresh mixed vegetables
- Instead of Chicken Breast or Thigh: tofu (for vegetarian)
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Mirin: sweet sherry or honey diluted with water
- Instead of Sake: water
- Instead of Brown Sugar: white sugar or honey
- Instead of Cornstarch: arrowroot powder
- Instead of Baking Soda: baking powder (half amount)
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Eggs: silken tofu (for veg)
- Instead of Salt: soy sauce (adjust)
- Instead of Cooked Rice: cauliflower rice (low‑carb)
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Plate (optional)
Critical Steps — Do Not Skip
- Mince ginger, garlic, and chop green onion (foundation of flavor)
- Marinate chicken with soy, mirin, sake, sugar, cornstarch, and baking soda
- Pan‑fry chicken to develop a golden crust without overcooking
- Make the teriyaki glaze separately to avoid overcooking the chicken
- Final toss – keep sauce on chicken for best texture and presentation
Chef Tips from the Video
- Day‑old rice is key for a non‑soggy fried rice.
- High heat and a well‑seasoned wok give the best texture.
- A pinch of baking soda in the chicken marinade tenderizes the meat.
- Reserve a little extra teriyaki glaze for drizzling just before serving.
Troubleshooting
Rice sticks together and becomes mushy.
Use day‑old, chilled rice and break clumps with your hands before adding to the pan.
Chicken turns dry.
Do not over‑cook; sear quickly and finish in the sauce. Marinating with baking soda also helps retain moisture.
Sauce is too salty.
Add a splash of water or a pinch of sugar, and reduce the amount of soy sauce next time.
Vegetables are overcooked and lose color.
Add them after the rice is hot and stir‑fry just until heated through (2‑3 min).
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Separate chicken and rice if possible; freeze for up to 1 month. Reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead and refrigerate.
- Cook and chill rice the day before for best texture.
- Measure all sauce ingredients in a small bowl before cooking.
Frequently Asked Questions
What is the cultural significance and history of teriyaki chicken fried rice in Japanese cuisine?
Teriyaki chicken originates from Japan, where "teri" means glaze and "yaki" means grill. Fried rice, while more Chinese, became popular in Japan after World War II as a convenient way to use leftover rice. Combining the two creates a modern Japanese‑inspired comfort dish that reflects post‑war culinary fusion.
What are the traditional regional variations of teriyaki chicken fried rice in Japanese cuisine?
In Kansai, the sauce may be sweeter with more mirin, while in Kanto the soy flavor is emphasized. Some regions add pickled ginger or sesame seeds for extra texture. The basic concept stays the same—marinated chicken, a sweet‑savory glaze, and stir‑fried rice.
How is teriyaki chicken traditionally served in Japan?
Traditionally, teriyaki chicken is served over steamed rice as a main entrée, often with a side of pickled vegetables (tsukemono) and miso soup. In the fried‑rice version, the chicken is placed on top of the rice so the glaze remains visible and flavorful.
What occasions or celebrations is teriyaki chicken fried rice traditionally associated with in Japanese culture?
While not tied to a specific holiday, teriyaki chicken fried rice is a popular weekday family dinner and is often prepared for casual gatherings, picnics, and bento boxes because it can be made quickly and reheated well.
What authentic ingredients are essential for traditional teriyaki chicken fried rice versus acceptable substitutes?
Authentic ingredients include Japanese soy sauce, mirin, sake, and a touch of brown sugar. Substitutes can be used: tamari for gluten‑free soy sauce, honey or maple syrup for sugar, and water in place of sake if alcohol is avoided.
What other Japanese dishes pair well with teriyaki chicken fried rice?
Pair it with miso soup, a simple cucumber sunomono salad, or a side of steamed edamame. A light pickled daikon or a drizzle of Japanese mayo also complements the sweet‑savory profile.
What are the most common mistakes to avoid when making teriyaki chicken fried rice?
Common errors include overcooking the chicken, using fresh rice that sticks together, and mixing the sauce directly with the chicken while it’s still in the pan, which can make the meat dry. Follow the separate‑sauce step to keep the chicken tender.
Why does this recipe make the teriyaki sauce separately instead of cooking it with the chicken from the start?
Cooking the sauce separately prevents the chicken from staying in the pan too long, which would overcook and dry it out. The brief glaze step coats the chicken just enough to stay juicy while still delivering the sweet‑savory flavor.
Can I make teriyaki chicken fried rice ahead of time and how should I store it?
Yes. Cook the chicken and rice separately, store each in airtight containers in the refrigerator for up to 3 days, and reheat together in a hot wok with a splash of soy sauce or water. The dish reheats best on the stovetop rather than in the microwave.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly home cooking with clear step‑by‑step tutorials, often featuring quick weeknight meals, comfort food twists, and helpful kitchen tips for home cooks of all skill levels.
How does the YouTube channel Cook! Stacey Cook's approach to Japanese‑inspired cooking differ from other Asian cooking channels?
Stacey Cook emphasizes simplicity and ingredient accessibility, using common pantry items and optional substitutions, whereas many Asian‑focused channels may rely on specialty ingredients and more complex techniques. Her videos aim for a balance of authentic flavor and everyday practicality.
Last updated: August 20, 2026
