Teriyaki Chicken Fried Rice

This Teriyaki Chicken Fried Rice is an easy and delicious weeknight meal everyone will love. It’s loaded with fresh veggies, chicken, and a baked runny egg on top!

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Ingredients Needed to Make Teriyaki Chicken Fried Rice

• cooked brown or white rice
• water
• brown sugar
• soy sauce (I use low-sodium)
• garlic cloves
• fresh ginger (see notes for how I grate ginger)
• ground chili paste (I use Sambal Oelek)
• cornstarch
• chicken breasts
• carrots
• green onion
• eggs
• toasted sesame seeds
• sriracha sauce (optional topping)

How to Make Homemade Teriyaki Sauce

In a cast-iron skillet or large skillet over medium heat, add 1/2 cup water, brown sugar, soy sauce, garlic, ginger, and ground chili paste and stir to combine. In a small bowl combine the cornstarch and 2 tbsp water. Add it to the pan and cook to thicken the sauce for 2 minutes. Note: the ground chili paste is optional but it adds an extra depth of flavor. I don’t do really spicy foods so I only add 1 teaspoon. However, if you like an extra kick, you can add more.

How to Make Chicken Fried Rice

1. Add the diced chicken to the teriyaki saucepan and cook for 8-10 minutes until the chicken is no longer pink inside. Remove the chicken from the pan (leaving as much sauce as possible in the pan) and place it in a bowl.
2. Place the carrots and the whites of the onions into the pan with the sauce and cook for 3-4 minutes until soft. Stir and scrape the bottom of the pan while cooking so the sauce doesn’t stick.
3. Add the cooked rice and chicken to the pan and stir so that everything is coated in sauce. Continue to stir and scrape the bottom of the pan as everything cooks for 3 more minutes.
4. Make 4 wells in the rice with the back of a large spoon and crack each egg into the well. Place the entire pan in the oven for 8-9 minutes to cook the eggs.
5. Remove the pan from the oven and garnish with the green onions and toasted sesame seeds. Add sriracha sauce as a garnish if desired.

How to Cook Rice in the Instant Pot

Ever since I found out I could cook rice in my Instant Pot, I will never prepare it any other way. The Instant Pot RICE button is calibrated specifically for white rice, however, you can also cook brown rice or jasmine rice using the manual pressure cook function. You can check out my Instant Pot Rice recipe for more details or see the instructions below.

To cook white rice in an electric pressure cooker, add an equal amount of white rice and water to the Instant Pot and set the RICE button. When the cooking is finished, allow the steam to naturally release for 10 minutes and then manually release the rest. 1 cup of dried rice will yield 3 cups of cooked rice.

To cook brown rice in an electric pressure cooker, place equal amounts of brown rice and water in the Instant Pot and set the manual HIGH-pressure button to 8 minutes. When the cooking is finished, allow the steam to naturally release for 10 minutes and then manually release the rest.

Tools To Make Fried Rice

More Easy Dinner Recipes to Check Out

• Easy Ramen Noodle Recipe
• Easy French Onion Soup
• Instant Pot Frozen Beef Stew
• Air Fryer Chimichangas
• Chunky Chicken Tortilla Soup

Teriyaki Chicken Fried Rice

5 from 4 votes

Print Pin Rate

Prep Time: 12 minutes

Cook Time: 30 minutes

Rice: 18 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 524kcal

Author: EmilyFabulous

Cook this on

Equipment

• cast-iron skillet or large skillet or wok
• small mixing bowl
• medium mixing bowl

Ingredients

• 3 cups cooked brown or white rice
• ½ cup water
• 2 tablespoons brown sugar
• ¼ cup soy sauce (I use low-sodium)
• 1-2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated (see notes for how I grate ginger)
• 1 teaspoon ground chili paste (I use Sambal Oelek)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 pound boneless chicken breasts, cubed (3-4 medium breasts)
• 3 carrots, cut into 2-3" sticks (about 1 cup)
• 6 stalks green onion, chopped (white and green parts separated)
• 4 large eggs
• 2 tablespoons toasted sesame seeds
• sriracha sauce (optional topping)

Instructions

• Cook the rice according to the package. While the rice is cooking, cut up the carrots, onions, and chicken and mince the garlic and ginger.
  3 cups cooked brown or white rice
• Preheat the oven to 450°F.
• In a cast-iron skillet or large skillet over medium heat, add 1/2 cup water, brown sugar, soy sauce, garlic, ginger, and ground chili paste and stir to combine.
  2 tablespoons brown sugar, ¼ cup soy sauce, 1-2 cloves garlic, minced, 1 teaspoon fresh ginger, minced or grated, 1 teaspoon ground chili paste, ½ cup water
• In a small bowl combine the cornstarch and 2 tbsp water. Add it to the pan and cook to thicken the sauce for 2 minutes.
  1 tablespoon cornstarch, 2 tablespoons water
• Add the diced chicken and cook for 8-10 minutes until the chicken is no longer pink inside. Remove the chicken from the pan (leaving as much sauce as possible in the pan) and place it in a bowl.
  1 pound boneless chicken breasts, cubed
• Place the carrots and the whites of the onions into the pan with the sauce and cook for 3-4 minutes until soft. Stir and scrape the bottom of the pan while cooking so the sauce doesn't stick.
  3 carrots, cut into 2-3" sticks, 6 stalks green onion, chopped
• Add the cooked rice and chicken to the pan and stir so that everything is coated in sauce. Continue to stir and scrape the bottom of the pan as everything cooks for 3 more minutes.
  3 cups cooked brown or white rice, 1 pound boneless chicken breasts, cubed
• Make 4 wells in the rice with the back of a large spoon and crack each egg into the well. Place the entire pan in the oven for 8-9 minutes to cook the eggs. The yolks should still be a little jiggly with a thin white layer on top which means they will be runny when cut into.
  4 large eggs
• Remove the pan from the oven and garnish with the green onions and toasted sesame seeds. Add sriracha sauce as a garnish if desired. Enjoy!
  2 tablespoons toasted sesame seeds, sriracha sauce (optional topping), 6 stalks green onion, chopped

Notes

• A tip for ginger: I always have frozen ginger root in my freezer. When a recipe calls for ginger, I grate the frozen ginger. It’s so much easier than trying to mince ginger into small pieces and you don’t even need to peel it if you don’t want to!
•  

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 52.8g | Protein: 44.3g | Fat: 13.7g | Saturated Fat: 4g | Cholesterol: 287mg | Sodium: 1234mg | Potassium: 651mg | Fiber: 2.5g | Sugar: 9.4g | Calcium: 97mg | Iron: 5mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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