Teriyaki Chicken Egg Fried Rice
Teriyaki Chicken 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
- 1 tablespoon granulated sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the Egg Fried Rice
- 4 cups cooked day-old white rice, cold
- 3 large eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
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 tiny 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 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. Keep warm.
⏱️ 3 min
- 4
Scramble the Eggs: Wipe the skillet clean if necessary. Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove from the skillet and set aside, breaking them into smaller pieces.
⏱️ 2 min
- 5
Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced yellow onion and carrots and cook until softened, about 3-4 minutes. Add the frozen peas and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 5 min
- 6
Combine Fried Rice: Add the cold day-old rice to the skillet with the vegetables. Break up any clumps with a spatula. Stir-fry for 3-5 minutes until the rice is heated through and slightly toasted. Stir in the soy sauce and sesame oil, mixing well.
⏱️ 5 min
- 7
Finish Fried Rice: Return the scrambled eggs to the skillet with the rice and toss to combine. Cook for another 1-2 minutes.
⏱️ 2 min
- 8
Serve: Divide the egg fried rice among serving bowls. Top each serving with a generous portion of the teriyaki chicken. Drizzle any remaining teriyaki glaze over the chicken and rice. Garnish with sliced green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken 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
- 1 tablespoon granulated sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the Egg Fried Rice
- 4 cups cooked day-old white rice, cold
- 3 large eggs, beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
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 tiny 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 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. Keep warm.
⏱️ 3 min - 4
Scramble the Eggs: Wipe the skillet clean if necessary. Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still slightly moist. Remove from the skillet and set aside, breaking them into smaller pieces.
⏱️ 2 min - 5
Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced yellow onion and carrots and cook until softened, about 3-4 minutes. Add the frozen peas and minced garlic, and cook for another 1 minute until fragrant.
⏱️ 5 min - 6
Combine Fried Rice: Add the cold day-old rice to the skillet with the vegetables. Break up any clumps with a spatula. Stir-fry for 3-5 minutes until the rice is heated through and slightly toasted. Stir in the soy sauce and sesame oil, mixing well.
⏱️ 5 min - 7
Finish Fried Rice: Return the scrambled eggs to the skillet with the rice and toss to combine. Cook for another 1-2 minutes.
⏱️ 2 min - 8
Serve: Divide the egg fried rice among serving bowls. Top each serving with a generous portion of the teriyaki chicken. Drizzle any remaining teriyaki glaze over the chicken and rice. Garnish with sliced green onions and serve immediately.
⏱️ 1 min