Teriyaki Chicken Japanese Egg Fried Rice
Teriyaki Chicken Japanese Egg Fried Rice
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake, or dry sherry
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the Japanese Egg Fried Rice
- 4 cups cooked short-grain rice, day-old, chilled
- 3 eggs, beaten
- 3 green onions, thinly sliced, whites and greens separated
- 1/2 cup carrot, finely diced
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Make the teriyaki glaze: Pour the prepared teriyaki sauce into the same skillet. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glaze, about 1-2 minutes. Return the cooked chicken to the skillet and toss to coat evenly in the teriyaki glaze. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the eggs: In the same skillet (no need to clean), add 1 tablespoon of vegetable oil over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Break the eggs into small pieces with your spatula. Remove the scrambled eggs from the skillet and set aside.
⏱️ 3 min
- 5
Sauté vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the white parts of the green onions and the diced carrot. Sauté for 2-3 minutes until the carrots start to soften.
⏱️ 3 min
- 6
Add rice and peas: Add the day-old chilled rice and frozen peas to the skillet. Break up any clumps of rice with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min
- 7
Combine and season: Return the scrambled eggs and teriyaki chicken to the skillet with the rice. Add the soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2-3 minutes to combine all ingredients and ensure everything is well heated and seasoned.
⏱️ 3 min
- 8
Garnish and serve: Stir in the green parts of the green onions just before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken Japanese Egg Fried Rice
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake, or dry sherry
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the Japanese Egg Fried Rice
- 4 cups cooked short-grain rice, day-old, chilled
- 3 eggs, beaten
- 3 green onions, thinly sliced, whites and greens separated
- 1/2 cup carrot, finely diced
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated ginger. In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Make the teriyaki glaze: Pour the prepared teriyaki sauce into the same skillet. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glaze, about 1-2 minutes. Return the cooked chicken to the skillet and toss to coat evenly in the teriyaki glaze. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the eggs: In the same skillet (no need to clean), add 1 tablespoon of vegetable oil over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Break the eggs into small pieces with your spatula. Remove the scrambled eggs from the skillet and set aside.
⏱️ 3 min - 5
Sauté vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the white parts of the green onions and the diced carrot. Sauté for 2-3 minutes until the carrots start to soften.
⏱️ 3 min - 6
Add rice and peas: Add the day-old chilled rice and frozen peas to the skillet. Break up any clumps of rice with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min - 7
Combine and season: Return the scrambled eggs and teriyaki chicken to the skillet with the rice. Add the soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2-3 minutes to combine all ingredients and ensure everything is well heated and seasoned.
⏱️ 3 min - 8
Garnish and serve: Stir in the green parts of the green onions just before serving. Serve immediately.
⏱️ 1 min