Teriyaki Chicken Fried Rice
Teriyaki Chicken Fried Rice
Ingredients
For the Marinated Chicken
- 1 1/2 pounds chicken thighs, cubed into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon avocado oil
- 1 teaspoon all-purpose seasoning
- 1 tablespoon oyster sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
For the Fried Rice
- 2 tablespoons oil, for cooking
- 1/2 onion, chopped
- 2 green onions, white parts chopped, green parts reserved for garnish
- 1/2 cup shredded carrots
- 2 eggs, beaten
- 3 cups day-old rice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon chili paste, or to taste
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of avocado oil, 1 teaspoon of all-purpose seasoning, 1 tablespoon of oyster sauce, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Mix thoroughly by hand until the chicken is well coated. Marinate the chicken for at least 1 hour in the refrigerator.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the cooked chicken from the wok and set aside in a bowl.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of oil to the same wok. Add the chopped onion, chopped white parts of the green onions, and shredded carrots. Sauté for 3 to 4 minutes, or until the vegetables have softened.
⏱️ 4 min
- 4
Pour the beaten eggs into the wok with the vegetables. Scramble the eggs until they are cooked through, breaking them into small pieces.
⏱️ 2 min
- 5
Add the day-old rice to the wok with the cooked vegetables and scrambled egg. Break up any clumps of rice with your spatula.
⏱️ 1 min
- 6
Add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce, and 1/2 teaspoon of chili paste to the rice mixture. Stir well to combine all the ingredients and distribute the seasonings evenly.
⏱️ 2 min
- 7
Return the cooked chicken to the wok with the rice and vegetables. Mix everything thoroughly until all ingredients are well combined and heated through. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 8
Garnish with the reserved green parts of the green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken Fried Rice
For the Marinated Chicken
- 1 1/2 pounds chicken thighs, cubed into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon avocado oil
- 1 teaspoon all-purpose seasoning
- 1 tablespoon oyster sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
For the Fried Rice
- 2 tablespoons oil, for cooking
- 1/2 onion, chopped
- 2 green onions, white parts chopped, green parts reserved for garnish
- 1/2 cup shredded carrots
- 2 eggs, beaten
- 3 cups day-old rice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon chili paste, or to taste
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with 2 tablespoons of soy sauce, 1 tablespoon of avocado oil, 1 teaspoon of all-purpose seasoning, 1 tablespoon of oyster sauce, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Mix thoroughly by hand until the chicken is well coated. Marinate the chicken for at least 1 hour in the refrigerator.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the cooked chicken from the wok and set aside in a bowl.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of oil to the same wok. Add the chopped onion, chopped white parts of the green onions, and shredded carrots. Sauté for 3 to 4 minutes, or until the vegetables have softened.
⏱️ 4 min - 4
Pour the beaten eggs into the wok with the vegetables. Scramble the eggs until they are cooked through, breaking them into small pieces.
⏱️ 2 min - 5
Add the day-old rice to the wok with the cooked vegetables and scrambled egg. Break up any clumps of rice with your spatula.
⏱️ 1 min - 6
Add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce, and 1/2 teaspoon of chili paste to the rice mixture. Stir well to combine all the ingredients and distribute the seasonings evenly.
⏱️ 2 min - 7
Return the cooked chicken to the wok with the rice and vegetables. Mix everything thoroughly until all ingredients are well combined and heated through. Taste and adjust seasoning if necessary.
⏱️ 3 min - 8
Garnish with the reserved green parts of the green onions before serving immediately.
⏱️ 1 min