Quick & Tasty 25-Minute Teriyaki Chicken Fried Rice
The Secret to Quick and Delicious Teriyaki Chicken Fried Rice
If you’re looking for a meal that delivers on flavor without taking up your entire evening, then this 25-Minute Teriyaki Chicken Fried Rice Recipe is just for you! Packed with tender chicken, vibrant vegetables, and the sweet-savory goodness of teriyaki sauce, this dish is a delightful way to satisfy your cravings. Whether you’re whipping it up for a busy weeknight dinner or entertaining friends, you’ll find that every bite bursts with flavor and comfort.
Why You’ll Love This 25-Minute Teriyaki Chicken Fried Rice Recipe
– It comes together in just 25 minutes, perfect for those hectic days.
– The combination of chicken and fresh veggies makes it a balanced meal.
– You can customize the vegetables based on what you have on hand.
– Leftovers reheat beautifully, making it ideal for lunch the next day.
– The recipe is budget-friendly and uses simple ingredients that are easy to find.
Preparation Phase & Tools to Use
To make this delicious fried rice, you’ll need a few essential tools:
– Cast iron wok or large skillet: Provides even heat distribution for perfect stir-frying.
– Whisk: Helps combine the teriyaki sauce ingredients smoothly.
– Measuring cups and spoons: Ensures accuracy in measuring out your ingredients.
– Spatula or wooden spoon: Perfect for stirring and flipping everything in the wok.
Preparation Tips
For the best results, use day-old rice if possible; it’s drier and will give you that desirable crispy texture. Make sure your pan is hot before adding the ingredients to achieve a nice sear on the chicken and veggies. Lastly, don’t overcrowd the pan — work in batches if necessary to keep everything cooking evenly.
Ingredients for this 25-Minute Teriyaki Chicken Fried Rice Recipe
– 4 cups cooked rice (with 2 cups of uncooked rice)
– 1/2 cup oil
– 2 lbs chicken breasts (cut into strips)
– salt and pepper
– 1 onion (chopped)
– 1 carrot (diced)
– 1 zucchini (cut into matchsticks)
– 2 eggs
– 3 garlic cloves (crushed)
– 1/4 teaspoon dried ginger
– 1/4 cup soy sauce
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 3 tablespoons sugar
25-Minute Teriyaki Chicken Fried Rice Recipe
Whether you’re preparing a quick dinner, hosting a casual gathering, or looking for a light and flavorful meal, Teriyaki Chicken Fried Rice is the perfect choice. This dish is not only quick to whip up but also allows you to customize it according to your taste. Let’s dive into making this delightful recipe together!
Step-by-Step Instructions
Step 1: Whisk the Teriyaki Sauce
Creating the perfect Teriyaki Fried Rice is easier than you think—let’s get started! Begin by grabbing a mixing bowl or measuring cup to whisk together your sauce. Combine freshly minced garlic, grated ginger, soy sauce, water, apple cider vinegar, and sugar. This savory blend will be the heart of your dish, so set it aside to let the flavors come together.
Step 2: Prep Your Ingredients
Next, it’s time to prep your ingredients. Dice your onion, carrot, and zucchini into bite-sized pieces to ensure they cook evenly. Slice the chicken breast into thin strips and season them generously with salt and freshly ground pepper. These small steps create a flavorful foundation that will shine through in each bite.
Step 3: Stir-Fry the Vegetables
Heat a cast-iron wok or large skillet over high heat until it’s nice and hot. Add a splash of oil (you’ll want enough to coat the bottom) and toss in your chopped veggies. Stir-fry for about three minutes until they’re crisp yet tender—this will lock in their vibrant color and flavor. Once done, scoop them out onto a plate and set them aside while you cook the chicken.
Step 4: Sear the Chicken
Using the same wok, it’s now time to sear those seasoned chicken strips over high heat. Stir occasionally, allowing them to cook evenly until they turn golden brown and are fully cooked through—this should take about five minutes. Remove the chicken from the pan and place it alongside your sautéed veggies.
Step 5: Scramble the Eggs
Now for one of my favorite parts! Add a touch more oil to the wok and crack in two eggs. Scramble them as they cook, breaking them into small pieces with your spatula—this adds protein and richness to our fried rice. Once scrambled, toss in your pre-cooked rice and stir-fry everything together for three minutes so that each grain gets lovely crispy texture.
Step 6: Combine Everything
Pour that delicious teriyaki sauce over the rice mixture and stir until every grain is evenly coated. Then add back in those sautéed veggies and seared chicken. Toss everything together over high heat for just a minute or two; this allows all those wonderful flavors to mingle beautifully as everything heats through.
Step 7: Serve It Up
Spoon your Teriyaki Fried Rice onto plates and finish with a drizzle of creamy ranch dressing for an unexpected twist that adds creaminess to this savory dish. Serve it hot, perhaps with some extra veggies on top if you’re feeling adventurous!
Notes
This recipe is incredibly versatile! Feel free to swap out chicken for tofu or shrimp based on what you have on hand or prefer—each option brings its own unique flavor profile. You can also switch up the veggies; try bell peppers, snap peas, or broccoli for different textures and tastes! To elevate the flavor even more, consider adding sesame seeds or chopped green onions right before serving.
Watch Out for These Mistakes While Cooking
– Using cold ingredients straight from the fridge can prevent proper cooking.
– Overcooking garlic can lead to bitterness; add it at just the right moment!
– Not pre-cooking rice properly may result in clumpy fried rice.
– Skipping seasoning during each stage can lead to blandness.
– Crowding your pan can steam instead of fry your ingredients.
Storage Instructions
If you have leftovers (which rarely happens because it’s so good!), store them in an airtight container in the fridge for up to three days. When reheating, use a skillet over medium heat with a splash of water or oil—you want to bring back that lovely texture instead of ending up with mushy rice. You can also freeze portions of this dish; just make sure they’re cooled completely before sealing in freezer-safe containers.
Estimated Nutrition
– Calories: Approximately 400 per serving
– Protein: 30g
– Fat: 15g
– Carbs: 45g
Frequently Asked Questions
What kind of rice should I use?
For fried rice, day-old jasmine or basmati rice works best since it’s less sticky than freshly cooked rice. If you don’t have leftover rice on hand, using freshly cooked rice is fine too—just let it cool slightly before frying.
Can I make this recipe vegetarian?
Absolutely! Swap out chicken for tofu or tempeh for a delightful vegetarian version that still packs plenty of protein while retaining all those yummy flavors.
How spicy is this dish?
This recipe is not inherently spicy but feel free to add red pepper flakes or sriracha if you’re looking for an extra kick!
Can I double this recipe?
Yes! This recipe scales wonderfully if you’re feeding more people or want leftovers for lunch tomorrow.
Is there an alternative sauce I can use?
Certainly! If you’re looking for something different than teriyaki sauce, try using hoisin sauce mixed with some soy sauce as an alternative base—it offers similar flavors with its sweet undertones.
Conclusion
I hope you enjoy making this easy and delicious 25-Minute Teriyaki Chicken Fried Rice Recipe! It’s sure to become a family favorite at your dinner table. Give it a try and let me know how yours turns out—I can’t wait to hear from you!
25-Minute Teriyaki Chicken Fried Rice
Ingredients
Method
- Whisk together garlic, ginger, soy sauce, water, apple cider vinegar, and sugar in a mixing bowl to create the teriyaki sauce.
- Prep your ingredients by dicing onion, carrot, zucchini, and slicing chicken into strips. Season with salt and pepper.
- Heat a cast-iron wok or large skillet over high heat, add oil, and stir-fry the chopped veggies for about three minutes until crisp yet tender.
- Sear the seasoned chicken strips in the same wok over high heat until golden brown and fully cooked, about five minutes.
- Add more oil to the wok, crack in the eggs, and scramble them. Then add the pre-cooked rice and stir-fry for three minutes.
- Pour the teriyaki sauce over the rice mixture, add back the sautéed veggies and seared chicken, and toss everything together over high heat for a minute or two.
- Serve the Teriyaki Fried Rice hot, optionally drizzling with ranch dressing and adding extra veggies on top.
