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- 2 cups cooked jasmine rice (refrigerated overnight) - 1 lb boneless, skinless chicken thighs - 1 cup assorted mixed vegetables (peas, diced carrots, bell pepper strips) - 2 tablespoons soy sauce - 2 tablespoons teriyaki sauce - 1 tablespoon sesame oil - 2 large eggs - 3 tablespoons fresh green onions - 2 cloves garlic - Salt, pepper, and toasted sesame seeds for garnish In this recipe, using day-old jasmine rice makes a big difference. The rice dries out in the fridge, so it won't clump together. This helps create that ideal texture for fried rice. I love using boneless, skinless chicken thighs. They stay juicy and tender when cooked. For veggies, I like a mix of peas, carrots, and bell peppers. These add color and crunch. The sauces bring flavor to the dish. Soy sauce gives a nice salty taste, while teriyaki sauce adds sweetness. Sesame oil adds a rich, nutty flavor, tying everything together. I usually add garlic for a burst of flavor and fresh green onions for a bright finish. Remember, don't skip the toasted sesame seeds. They add a delightful crunch and a nutty aroma to the dish. This simple mix of ingredients creates a meal that beats takeout every time! Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, add 1 pound of diced chicken thighs. Season them with salt and pepper. Cook the chicken for about 5-7 minutes, stirring often. The chicken should turn brown and cook all the way through. When done, take the chicken out and set it aside. In the same skillet, add the other tablespoon of sesame oil. Toss in 2 cloves of minced garlic and sauté for about 30 seconds. You want it to smell great but not burn. Next, add 1 cup of assorted mixed vegetables. Cook for about 3-4 minutes. Keep stirring until the veggies are tender but still crisp. Push the vegetables to one side of the skillet to make space. Pour in 2 large, beaten eggs into the cleared area. Scramble the eggs for about 1-2 minutes until they are fully cooked. Once done, mix the eggs in with the vegetables. Now, add the cooked chicken back into the skillet. Pour in the 2 cups of chilled jasmine rice, along with 2 tablespoons each of soy sauce and teriyaki sauce. Stir everything together well. Cook for an extra 3-4 minutes, tossing continuously. This ensures that all the ingredients heat evenly and the rice gets coated with the sauces. Take the skillet off the heat. Add in 3 tablespoons of chopped green onions. Taste the dish and adjust the seasoning with more salt and pepper if needed. For a nice finish, sprinkle toasted sesame seeds on top just before serving. Using day-old rice is key for great fried rice. Fresh rice has too much moisture and can turn mushy. Day-old rice dries out a bit, making it perfect for frying. Jasmine rice works best due to its slight stickiness. You can also use basmati rice for a different texture. To boost flavor, consider adding a splash of oyster sauce or a pinch of ginger. Fresh herbs like cilantro or basil can brighten the dish. For a savory kick, try adding a touch of sesame seeds or crushed red pepper. The goal is to create layers of taste while keeping the dish balanced. Stir-frying is the best way to cook this dish. Use a large skillet or wok for even heat. Make sure to preheat your skillet until it's very hot. This helps to sear the ingredients and keeps them crisp. Stir-fry quickly to lock in flavors and avoid overcooking. The high heat also helps to give you that nice, smoky flavor that makes fried rice special. {{image_4}} You can easily make teriyaki chicken fried rice vegetarian. Instead of chicken, use tofu. Tofu is a great source of protein. Choose firm tofu for the best texture. Cut it into small cubes and sauté it like chicken. This will keep the protein content balanced. You can also add some edamame for extra protein and fiber. Adding more veggies can brighten your dish. You can use broccoli, snap peas, or bell peppers. Just chop them small so they cook quickly. When adding these, adjust the cooking time. Cook harder veggies like carrots longer. Cook softer ones like spinach for just a minute. This way, your fried rice stays colorful and crunchy. Want some heat? Add sriracha or chili flakes to your dish. Start with a little and taste as you go. This will let you find the right heat level. To balance the spice, add a touch more teriyaki sauce. This mix of heat and sweetness makes the dish pop. It’s a fun twist on the classic recipe! To keep leftover teriyaki chicken fried rice fresh, start by letting it cool. Place the rice in an airtight container. This helps lock in flavors and moisture. Use glass or plastic containers that seal well. Always store in the fridge. It stays good for about 3 to 4 days. When it’s time to eat, you want your rice to taste great. The best way to reheat fried rice is on the stove. Add a splash of water or broth to keep it moist. Heat over medium heat, stirring often. You can also use the microwave. Cover the dish with a damp paper towel. This keeps the rice from drying out. Heat in short bursts, stirring in between. If you want to save some for later, freezing works well. First, let the rice cool completely. Then, divide it into portions and put them in freezer bags. Squeeze out as much air as you can. This helps prevent freezer burn. When you’re ready to eat, thaw the rice in the fridge overnight. Reheat it on the stove or in the microwave. Add a little moisture to keep it tasty. Yes, you can use various chicken cuts. Boneless, skinless chicken thighs work best for this dish. They stay juicy and tender when cooked. If you prefer, you can use chicken breast. Just make sure to cook it until it is no longer pink. Chicken breast may cook faster, so keep an eye on it. To make this dish gluten-free, swap regular soy sauce for tamari or a gluten-free soy sauce. These options provide the same great taste without the gluten. Ensure your teriyaki sauce is also gluten-free. Many brands offer gluten-free varieties. Always check the labels when shopping. This dish pairs well with a variety of sides. You can serve it with miso soup for a warm start. A simple cucumber salad adds a nice crunch and freshness. For a heartier meal, try egg rolls or spring rolls. They complement the flavors of the fried rice well. Teriyaki chicken fried rice lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always check for signs of spoilage. If it smells off or has a strange texture, it's best to toss it. Reheat it thoroughly before serving again. This blog post guides you through making teriyaki chicken fried rice. We covered key ingredients, step-by-step instructions, helpful tips, variations, storage info, and frequently asked questions. With day-old rice and balanced flavors, it's an easy and tasty meal. Feel free to customize with your favorite veggies or proteins. Enjoy your cooking adventure, and share this recipe with friends! You’ll impress them with this simple dish, and they’ll want to try it too.

Teriyaki Chicken Fried Rice Better Than Takeout

Bring deliciousness to your dinner table with this Teriyaki Chicken Fried Rice recipe! Quick and easy to make, this dish combines savory chicken, colorful vegetables, and fragrant jasmine rice for a satisfying meal. Perfect for using up leftover rice, it’s packed with flavor and nutrition. Ready in just 25 minutes, it’s great for weeknight dinners. Click through to explore complete cooking steps and make this tasty dish at home today!
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Ingredients
  

2 cups cooked jasmine rice (preferably refrigerated overnight)

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup assorted mixed vegetables (such as peas, diced carrots, and bell pepper strips)

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon sesame oil, divided

2 large eggs, lightly beaten

3 tablespoons fresh green onions, chopped

2 cloves garlic, minced

Salt and freshly cracked pepper, to taste

Toasted sesame seeds for garnish

Instructions
 

Prepare the Chicken: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the diced chicken thighs, seasoning them with salt and freshly cracked pepper. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.

    Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and sauté for about 30 seconds, until fragrant but not burnt. Next, introduce the mixed vegetables to the skillet and stir-fry for approximately 3-4 minutes, or until the vegetables are tender yet remain crisp.

      Cook the Eggs: Create a space in the skillet by pushing the vegetables to one side. Pour the beaten eggs into the cleared area and scramble them until fully cooked, about 1-2 minutes. Once done, gently mix the scrambled eggs into the vegetables.

        Combine Ingredients: Add the cooked chicken back into the skillet along with the sautéed vegetables and eggs. Gently incorporate the chilled day-old rice, pouring in the soy sauce and teriyaki sauce as you go. Stir everything together thoroughly, ensuring the rice is evenly coated in the delicious sauces. Continue cooking for an additional 3-4 minutes, tossing continuously to heat all components evenly.

          Finish and Serve: Off the heat, mix in the chopped green onions and taste to adjust seasoning with more salt and freshly cracked pepper if needed.

            - Optional Serving Suggestion: For an appealing finish, sprinkle toasted sesame seeds over the dish just before serving to add a delightful crunch and a nutty flavor.

              Prep Time | Total Time | Servings: 10 mins | 25 mins | 4 servings