A Simple Teriyaki Chicken Fried Rice Recipe
Tender velveted chicken breast combined with cold long-grain rice, crisp vegetables, and a glossy homemade teriyaki glaze seared over high heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Asian-Inspired
Ingredients
3 cups long-grain white rice, cooked and chilled overnight
1 lb boneless skinless chicken breasts, thinly sliced or cubed
2 tbsp avocado oil, divided
1 cup frozen peas and carrots blend, thawed
3 large eggs, thoroughly whisked
4 green onions, whites and greens separated and sliced
3 cloves garlic, finely minced
1 tbsp fresh ginger, finely grated
1/2 cup premium soy sauce
3 tbsp dark brown sugar
1 tbsp pure maple syrup
1 tsp cornstarch mixed with 1 tbsp cold water
1 tbsp toasted sesame oil
1 tbsp unsalted butter
1 tbsp toasted sesame seeds for garnish
Instructions
1.Simmer soy sauce, brown sugar, maple syrup, garlic, ginger, and sesame oil; thicken with cornstarch slurry.
2.Marinate sliced chicken breasts with a tablespoon of soy sauce and a teaspoon of cornstarch for 15 minutes.
3.Sear marinated chicken pieces in a hot wok with avocado oil for 2 minutes per side; remove and set aside.
4.Sauté green onion whites, peas, and carrots, then scramble the eggs in the center of the wok.
5.Toss in the chilled rice, seared chicken, and prepared teriyaki glaze over maximum heat for 3 minutes.
6.Melt in the butter at the very end, garnish with scallion greens and sesame seeds, then serve hot.
Notes
Use day-old cold rice to prevent a mushy texture.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Add sriracha or red pepper flakes to the glaze for an extra spicy kick.