Teriyaki Chicken Fried Rice Recipe

Prep chicken

Trim excess fat from chicken thighs and cut into 1/2-inch bite-sized pieces. Season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Cook chicken

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook without moving for 2–3 minutes to develop color. Stir and continue to cook until cooked through, about 3–4 more minutes (internal temp 165°F / 74°C).

Glaze with teriyaki

Reduce heat to medium. Pour 3/4 cup teriyaki sauce over the chicken, stir to coat and simmer 1–2 minutes until sauce thickens slightly and clings to pieces. Remove chicken and sauce from the pan to a bowl, leaving any fond and about 1 teaspoon of sauce in the pan for flavor. Set aside.

Prepare rice

If using freshly cooked rice, spread it on a tray to cool and lose steam for 10–15 minutes; day-old chilled rice is preferred because it fries up drier and separates better.

Scramble eggs

Heat 1 teaspoon neutral oil in the skillet or wok over medium-high heat. Beat 2 eggs in a bowl, then add to the pan and gently scramble until just set but still soft, about 30–60 seconds. Transfer scrambled eggs to a plate and set aside.

Prep vegetables

Peel and finely dice the half yellow onion. Peel and small-dice the half carrot (or grate if preferred). Thinly slice 3 green onions, keeping white and green parts separate.

Cook aromatics and vegetables

Add remaining 1 tablespoon neutral oil to the hot skillet or wok and increase heat to high. Add diced onion and carrot; stir-fry 2–3 minutes until beginning to soften. Add minced garlic and minced ginger; stir 30 seconds until fragrant. Add frozen peas and stir another 1 minute to heat through.

Add rice

Push vegetables to one side of the pan. Add the rice (4 cups) to the empty side and press/mash lightly to break up clumps. Let rice sit 30–60 seconds to get a little toasted on the bottom, then stir to combine with vegetables.

Season rice

Sprinkle 1 tablespoon soy sauce over rice and vegetables, drizzle 1 teaspoon sesame oil and 1 teaspoon mirin (if using). Stir vigorously to evenly coat rice. Taste and add a pinch of salt or 1/8 teaspoon pepper as needed.

Reintroduce eggs and chicken

Stir in the scrambled eggs and the teriyaki-glazed chicken pieces along with any reserved sauce. Toss everything together over high heat for 1–2 minutes so flavors meld and the chicken is heated through. If mixture looks dry, add 1–2 teaspoons of water or more teriyaki sauce to loosen.

Remove from heat. Stir in sliced green parts of the scallions. Transfer fried rice to a serving platter or individual bowls. Sprinkle toasted sesame seeds and extra green onion on top if desired. Serve immediately. Level heat: 0 (no added chiles).