Description

This Chicken Fried Rice recipe is a delicious and easy-to-make dish combining tender chicken cooked in teriyaki sauce with classic fried rice ingredients including peas, carrots, onion, eggs, and soy sauce. Perfect for a quick weeknight dinner or meal prep, it uses simple pantry staples and comes together in under an hour if the chicken is baked, or uses a slow cooker for a hands-off approach.

Ingredients

Scale

Chicken and Marinade

3 small boneless, skinless chicken breasts (about 1 pound)
1 bottle (18 ounces) teriyaki sauce

Rice and Vegetables

3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots, thawed
1 small yellow onion, chopped
2 teaspoons minced garlic
3 cups cooked white rice (preferably cold)
4 Tablespoons low sodium soy sauce

Eggs

2 large eggs, slightly beaten

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Instructions

Cook the chicken: Place the chicken breasts in a crock-pot and pour the teriyaki sauce over them. Cook covered on high heat for 3 hours. Alternatively, bake the chicken in an oven preheated to 375°F (190°C) for 35 minutes. Once cooked, slice the chicken into small pieces and set aside.
Sauté the vegetables: Heat the sesame or vegetable oil in a large skillet or wok over medium-high heat. Add the thawed peas and carrots, chopped onion, and minced garlic. Stir-fry the mixture until the vegetables are tender.
Cook the eggs: Reduce the heat to medium-low. Push the vegetable mixture to one side of the skillet. Pour the beaten eggs on the empty side and stir-fry until they are scrambled and cooked through.
Combine rice and chicken: Add the cold cooked rice and soy sauce to the skillet. Mix everything together thoroughly to ensure the rice is coated and all ingredients are well blended. Finally, stir in the cooked sliced chicken and cook briefly until the entire mixture is heated through.
Serve: Remove from heat and serve your flavorful chicken fried rice warm. Enjoy!

Notes

Using cold rice helps prevent the rice from becoming mushy during stir-frying. Cooking the rice a day ahead and refrigerating it works best.
You can substitute the chicken breasts with thighs if preferred; adjust cooking time accordingly.
For more flavor, garnish with sliced green onions or sesame seeds before serving.
The recipe allows flexibility—cooking chicken in the slow cooker is a convenient hands-off method, while baking is a quicker alternative.