Teriyaki Chicken Fried Rice

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

1. 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

2. 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

3. Beat the eggs

   Crack the eggs into a small bowl, add a pinch of salt, and beat until blended.

   Time: PT2M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. Incorporate excess teriyaki sauce

    Pour any remaining teriyaki glaze from the chicken into the rice mixture and stir to distribute the flavor.

    Time: PT1M

12. 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

13. 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