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Teriyaki Chicken Fried Rice

Ingredients

Chicken Fried Rice:

  • 1 pound chicken, diced into bite-sized pieces
  • Butter
  • 2-4 eggs, whisked (optional, I often leave out)
  • 16 ounces frozen veggie mix (I use carrots, corn, peas, and green beans mix)
  • 1 small white onion, diced
  • 4 cups rice, cooked and cold
  • 1/3 - 1/2 cup teriyaki sauce (homemade recipe below)
  • 2 green onions, thinly sliced (optional)

Teriyaki Sauce:

  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon cold water
  • 1/4 cup white sugar
  • 1/4 cup soy sauce
  • 1/8 cup rice vinegar
  • 1 clove garlic , minced (about 1/2 teaspoon)
  • black pepper to taste

Instructions

Chicken Fried Rice Instructions:

  • Cook the chicken: If not already done, cook the chicken in a large skillet. Remove and save for later.
  • Scramble the eggs: Melt a little bit of butter in the same skillet. Add the whisked eggs and scramble until done. Remove and save for later.
  • Cook veggies: Melt a tablespoon of butter in the same skillet. Add in the veggies. Cook until veggies are mostly soft. Just a few minutes.
  • Fry the rice: In the skillet, add 1-2 tablespoons butter. Add in the rice and teriyaki sauce. Mix and cook for 3-4 minutes until rice is hot.
  • Combine it all together: Add back in the eggs and chicken. Stir. Serve.

Teriyaki Sauce Instructions:

  • In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.
  • Bring to a boil over medium heat then reduce it and simmer until thickens.
  • To freeze it, wait until room temperature (or cooled in frig), then place in storage container.