Teriyaki Chicken Fried Rice

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

There’s a specific point every summer where my brain just clocks out. It usually starts about 2 weeks before our annual one-week family vacation, and gets progressively worse as it gets closer.

Basically, right when I should be hustling to get as much work done as possible so I can relax for a week, I do the exact opposite. I slack off in every way I can, and this most definitely includes dinner.

Sometimes we all eat oatmeal for dinner. But if I can work up the motivation, I choose something simple that helps me clean out the fridge before we leave, and this teriyaki chicken fried rice is absolutely perfect for this.

You can really use almost any vegetable you have languishing in the produce drawer, and any kind of leftover rice in this flavorful and nourishing one pan meal.

I added some protein with chicken and egg, but pretty much anything from leftover pork chops to chopped ham to ground beef to shrimp or tofu will work here!

This teriyaki chicken fried rice uses my favorite pineapple teriyaki sauce also featured in these pineapple teriyaki chicken bowls AND these juicy teriyaki chicken burgers. I wanted to take those flavors and turn it into more of a restaurant-style hibachi stir fry dish and it is so much better than any takeout you can get.

With only about 15 minutes of cooking time and most of the effort going into prep and marinating, you won’t spend too much time in front of the stove – perfect for these summer months.

Why You’ll Love this Teriyaki Chicken Fried Rice Recipe

• This teriyaki chicken fried rice is savory and full of flavor without being spicy so it is perfect to feed both kids and adults!

• It’s the perfect opportunity to use any leftover rice and vegetables you have in the fridge and not let them go to waste.

• It is a complete meal so you don’t need to be making anything else with this teriyaki chicken fried rice.

• It is endlessly customizable! Add your favorite veggies and skip the ones you don’t like. It’s up to you!

Ingredient Notes

Chicken Thighs

I prefer boneless, skinless chicken thighs in this fried rice for their juiciness and flavor. Make sure to trim off any excess fat and cut them into bite-sized pieces. If you prefer, you can use skinless chicken breasts, but keep in mind that thighs tend to stay moister during cooking, so you’ll need to keep a close eye on things to avoid over-cooking the chicken.

Don’t feel limited to chicken though! This fried rice will work with most any protein. Try ham (it’s great with the pineapple), pork, shrimp, tofu, or ground beef!

Teriyaki Sauce

I like to use my pineapple teriyaki sauce both in the marinade and some to add to the rice for extra flavor. It is simple to make and just requires some low sodium soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and a little cornstarch.

You can also use your favorite store-bought teriyaki sauce to save a little time!

Peanut Oil

Peanut oil adds a subtle nutty flavor and handles high heat well, making it perfect for stir-frying. You can also use canola oil or any other high-heat cooking oil if you don’t have peanut oil.

Eggs

Fluffy scrambled eggs add a bit more protein and so much more flavor. For me eggs are non negotiable but you can skip them if you like!

Garlic

Freshly chopped garlic brings a fragrant depth of flavor to the dish. Feel free to add more or less depending on your preference.

Cabbage

Cabbage adds a nice crunch and slight sweetness. Any variety of cabbage will do. I used green cabbage here. If you’re not a fan of cabbage, you can substitute with other crunchy vegetables like bok choy, snap peas, or broccoli florets.

Pineapple

The pineapple adds a lovely sweet and tangy contrast to the savory elements. Fresh pineapple is ideal for its vibrant flavor, but canned or frozen (and thawed) works well too. My grocery store sells peeled and cored pineapples which is very convenient, but it’s easy to do it yourself of course!

TIP: I like to cut the pineapple into chunks for the rice, squeeze the remaining pineapple for its juice, and use it in the teriyaki sauce! If you use canned pineapple, just save the juice from the can for the teriyaki sauce.

Red Bell Pepper

The bell pepper adds color, sweetness, and a slight crunch to this teriyaki chicken fried rice. You can also use other colors of bell peppers or add in some diced carrots for more variety.

Green Onions

Green onions add a fresh, mild onion flavor and a pop of color. Chop both the white and green parts for the best flavor. You can use yellow onion instead if you prefer.

Cooked Rice

It’s important to use rice that’s been cooked and chilled, rather than fresh warm rice. Leftover rice is ideal! This helps prevent the rice from becoming mushy when stir-fried. Regular long grain white rice, jasmine or basmati rice work great, but you can also use brown rice for a healthier option.

How to use fresh rice for this recipe
If you don’t have day-old rice, cook your rice and the spread it out on a baking sheet to cool down. Transfer the baking sheet to the fridge to chill while you prep the other ingredients!

Sesame Oil

Just a small amount of sesame oil adds a wonderful toasty flavor to finish off the dish. Be careful not to add too much, as it can easily overpower the other flavors.

Which pan is best for teriyaki chicken fried rice?

I have used every large (12-inch) pan I own to make fried rice at least once and here are my thoughts, based on my experience and some research.

Wok

A wok is always a great traditional choice for fried rice. But not everyone has one, and a wok is definitely not necessary for making great stir fry or fried rice.

Cast Iron

Cast iron skillets are great too. The photos in this post show an enameled cast iron skillet. The rice will have a greater tendency to stick in a cast iron skillet, unless it is extremely well-seasoned, but it is definitely workable.

Stainless Steel

A good quality stainless steel skillet will work, however you can definitely anticipate some sticking, and will probably need to scrub and soak your pan after using it. To mitigate this, make sure your pan is well oiled, well-heated, and your cooked rice is as dry as possible, as moisture will cause it to stick more.

Non Stick

A good quality non stick pan – preferably ceramic-coated as opposed to teflon, is my choice most of the time, as it is by far the easiest to clean. However certain precautions should be taken to avoid potentially toxic fumes. 1) Never preheat an empty skillet. Add the oil before turning on the heat, and add your food as soon as the oil starts to smoke. 2) Don’t heat your nonstick skillet above 500F. I don’t go above medium-high, which is around 425-450F.

Step by Step Instructions

1. In a bowl or container with a lid, combine the chicken thighs with ½ cup of teriyaki sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp of oil. Carefully add the chicken along with the marinade (step back as it will sizzle and may splatter a bit!), cooking and stirring frequently until the chicken is fully cooked, about 3-4 minutes. Transfer the cooked chicken to a large bowl. Clean or wipe out the skillet.

1. Lower the heat to medium (I like to remove it from the heat for a minute to let it cool down), and add another tbsp of oil to the pan. Pour in the beaten eggs and cook, stirring, until just set and still moist. Move the eggs to the bowl with the chicken, and clean or wipe out the skillet again.

1. Increase the heat back to medium-high and add a third tbsp of oil to the pan. Toss in the cabbage, pineapple, and red bell pepper, cooking and stirring occasionally until the vegetables are crisp-tender and the pineapple is slightly caramelized.

1. Add the garlic and green onions, cooking for a few more seconds. Transfer everything to the bowl with the chicken and eggs.

1. Wipe the pan clean and return it to the heat, adding the last tablespoon of oil. Spread the cold rice evenly over the bottom of the pan, pressing it down with a spatula. Let it cook undisturbed for about 2 minutes until it sizzles.

1. Drizzle 3-4 tablespoons of teriyaki sauce and 1 tablespoon of sesame oil over the rice, tossing to combine and heat through.

1. Add the chicken, vegetables, and eggs back to the pan, stirring everything together. Taste and adjust seasoning with additional teriyaki or low sodium soy sauce as needed.

1. Garnish with extra green onions, sesame seeds, and peanuts or cashews if desired. Your delicious teriyaki chicken fried rice is done!

Tips to Make Perfect Fried Rice Every Time

• Use day-old rice, or cooked, cooled, and chilled rice. Cold, leftover rice works best for this teriyaki chicken fried rice. Freshly cooked rice will be too moist and will make for a mushy fried rice.

• Have all your ingredients chopped and ready to go before you start cooking. Fried rice cooks quickly, and you won’t have time to prep ingredients as you go.

• Wipe or clean the pan out after cooking each ingredient so nothing burns at the bottom.

• Medium-high heat is key! Cooking on medium-high heat helps to sear the ingredients and develop a smoky flavor. If using a non stick skillet, do not heat it ABOVE medium-high though. See higher up in this post for tips on best skillets to use for fried rice

• Use a large (at least 12-inch) skillet, and cook the ingredients in stages to avoid overcrowding the pan. Overcrowding the pan can lower the heat and make the ingredients soggy.

• After spreading the rice in the pan, let it sit undisturbed for a couple of minutes before stirring. This helps to form a nice crispy layer on the bottom.

• Always season gradually! Add soy sauce, teriyaki sauce, or other seasonings gradually and taste as you go. It’s easier to add more seasoning than to fix over-seasoned rice.

Recipe Variations

I love this teriyaki chicken fried rice as it is but there is so much you can do to make it perfect for your own family!

Make it vegetarian. You can just skip the chicken and add more vegetables like peas, carrots, broccoli, and snap peas. If you still want protein you can replace the chicken with some extra firm tofu!

Choose your protein. Instead of chicken, you can use shrimp, pork, sausage, beef, ground beef, tofu, or ham.

Make it spicy. If you’re not feeding kids, or your kids don’t mind it, you can add some heat to this teriyaki chicken fried rice with sliced chili peppers or a spoonful of chili sauce, or chili flakes. You can also use spicy sausage or chorizo instead of chicken. Or just do what my husband does and douse it in sriracha or hot sauce of your choice!

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 and it will stay good for up to 3 months.