Day-old rice, one hot pan, and dinner is done in 30 minutes. This teriyaki chicken fried rice tosses golden seared chicken and tender-crisp vegetables through fluffy rice with savory teriyaki and soy — every bite glossy and packed with flavor. It’s the kind of weeknight hero that also works beautifully for meal prep; pair it with our Quick Chicken Pilaf for a rice-lover’s rotation.
Ingredients
- 300 g (10.5 oz) chicken breast, diced
- 200 g (1 cup) rice
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 tbsp soy sauce
- 1 tbsp teriyaki sauce
- Fresh herbs, chopped
Instructions
- Cook the rice over low heat until tender, then let it cool slightly — day-old rice works best.
- Sear the chicken in a hot oiled pan until golden; add the garlic, then the onion, carrot, zucchini and bell pepper, and stir-fry until tender-crisp.
- Add the rice and toss for 2 minutes, then pour in the soy and teriyaki sauces, toss to coat, and garnish with fresh herbs.
Tips
- Use cold, day-old rice — fresh rice is too moist and turns mushy in the pan.
- Keep the heat high and the vegetables moving so everything sears rather than steams. For another one-pan chicken dinner, try our Chicken in Creamy Mushroom Sauce.
- Curious about fried-rice technique? Allrecipes has a great primer on getting that restaurant-style wok char at home.
Nutrition: Per 100 g: 101.7 kcal, protein 6.6 g, fat 3.3 g, carbs 10.9 g.