Teriyaki Chicken Fried Rice -

A skillet of chicken fried rice with a spatula in it.

Teriyaki Chicken Fried Rice

This sweet and savory teriyaki chicken fried rice is packed with veggies and juicy pineapple, and tossed with a sweet and savory homemade teriyaki sauce.

Course Main Course

Cuisine American, asian

Prep Time 15

Cook Time 15

marinating time 30

Total Time 1

Servings servings

Calories 476kcal

Author Ann Otis

Ingredients

1 lb boneless skinless chicken thighs* trimmed of excess fat and cut into ½ inch pieces
4 tablespoons peanut oil divided (or canola oil, or any high heat cooking oil)
3 eggs beaten
2 cloves garlic chopped
2 cups chopped cabbage
1 cup chopped pineapple fresh, canned, or frozen and thawed
1 cup chopped red bell pepper
¼ cup chopped green onions
5 cups cooked rice cooled and chilled (1 3/4 cups of dry uncooked rice will make about 5 cups cooked)
1 tablespoon sesame oil

Pineapple Teriyaki Sauce

1/2 cup low-sodium soy sauce
1/2 cup pineapple juice*
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger minced or grated
2 garlic cloves minced
1/4 teaspoon red pepper flakes
2 tablespoons cold water
1 tablespoon cornstarch

US Customary - Metric

Instructions

Prepare the teriyaki sauce

In a small saucepan, combine all the teriyaki sauce ingredients, except for the cornstarch. Bring to a boil over medium-high heat. Reduce the temperature to medium-low and simmer for 5 minutes.
In a small bowl, combine the cornstarch and cold water, and whisk it into the simmering sauce. Continue to simmer 1-2 minutes longer until the sauce thickens slightly. Cool completely. You can set in the fridge to speed this up.

Fried Rice

In a bowl or container with a lid, combine the chicken thighs and ½ cup teriyaki sauce. Cover and marinate in the refrigerator for 30 minutes to 24 hours.
Add 1 tablespoon of oil to a large (at least 12-inch) nonstick pan or wok (see notes in post about pans) and heat over medium-high heat. Carefully add the chicken and marinade (step back as it will bubble up and may spatter a bit). Cook, stirring frequently until the chicken is cooked through, about 3-4 minutes. Remove the chicken to a large bowl and wipe or clean out the pan.
Reduce the heat to medium and add another tablespoon of oil. Add the beaten eggs to the pan and cook, stirring until JUST cooked and still moist. Transfer to the bowl with the chicken and wipe or clean out the pan again.
Add a third tablespoon of oil and return the pan to medium-high heat. Add the cabbage, pineapple and red pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, and the pineapple is lightly caramelized, about 2-4 minutes. Stir in the garlic and green onions and cook 30 seconds more. Transfer to the bowl with the chicken and eggs.
Wipe the pan clean and return it to the heat with one more tablespoon of oil. Add the cold rice to the pan, spread it evenly on the bottom and press it down with a spatula. Let the rice cook undisturbed for about 2 minutes (it should be sizzling).
Drizzle about 3-4 tablespoons of teriyaki sauce and 1 tablespoon sesame oil over the rice and toss to combine until the rice is heated through. Add the contents of the bowl with the chicken to the rice and stir to combine. Taste and add additional teriyaki or soy sauce as desired.
Garnish with additional green onions, sesame seeds, peanuts or cashews if desired.

Video

Notes

*If using fresh pineapple, you can chop some of it for the recipe and squeeze the rest for the juice for the teriyaki sauce. If using canned pineapple, use the juice from the can for the sauce.

*Other protein options include shrimp, pork, sausage, thinly sliced steak, ground beef, tofu, or ham.

Storage Instructions

Fried rice holds up well in the fridge and makes a GREAT make-ahead meal. Store the cooled fried rice in an airtight container and it will last in the fridge for up to 4 days.

You can also freeze the rice for up to 3 months.

Nutrition