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!
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.
Preheat the oven to 450°F.
In a cast-iron skillet or large skillet over medium heat, add ½ 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 tablespoon water. Add it to the pan and cook to thicken the sauce for 2 minutes.
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.
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.
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.
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.
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!
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!
If you opt to use store-bought teriyaki sauce, skip steps 2 and 3 in the recipe card. Replace with 2-3 tablespoons of bottled teriyaki sauce.