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Asian cuisine

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Teriyaki Chicken Fried Rice

These amazing Teriyaki Chicken Fried Rice is better than take out! Chef John shares his version of teriyaki that has the perfect balance between sweet and savory. Try it!

Chef John Zhang

Chef John Zhang

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Teriyaki Chicken Fried Rice

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Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

5 oz. Chicken Breast
Chicken Marinade
1 tbsp. Mirin
1 tbsp. Soy Sauce
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 large Egg
For frying
4 cup Corn starch
4 tbsp. Cooking oil
Teriyaki sauce
2 tbsp. Shaoxing cooking wine
1 tbsp. Mirin
1 tbsp. Soy Sauce
1 tbsp. Sugar
1 tbsp. Honey
1/2 Lemon, juiced (to taste)
1/2 tsp. Black Pepper (to taste)
For the Fried Rice
3 large Eggs
9 oz. Brown Rice, Cooked
1 oz. Purple Cabbage
1 oz. Carrots
2 oz. Broccoli, Chopped
1 tbsp. Oyster Sauce
1 tbsp. Soy Sauce
0.5 oz. Green Onion, Chopped

Directions:

Step 1

Step 1

1

Place chicken breast on cutting board, split chicken breast horizontally into two equal pieces.

Step 2

Step 2

2

In a mixing bowl, add chicken and all marinade ingredients. Mix well.

Step 3

Step 3

3

Coat chicken pieces with starch.

Step 4

Step 4

4

In a large wok over medium heat, distribute about 4 tbsp of cooking oil. Gently place chicken into the hot wok and cook both sides until golden.

Step 5

Step 5

5

Add mirin, soy sauce, honey, sugar, lemon juice, and black pepper. Cook until chicken is covered by a layer of glazed brown sauce.

Step 6

Step 6

6

Cut chicken into small cubes and set aside.

Step 7

Step 7

7

Return wok to the stove, drizzle 3 tbsp cooking oil in the wok and spread around evenly. Scramble eggs, then add brown rice, cabbage, and carrots.

Step 8

Step 8

8

Stir fry until completely mixed. Add broccoli, chicken, oyster sauce, soy sauce, and green onion to mix.

Step 9

Step 9

9

Serve with remaining chicken on the side.

Step 10

Step 10

10

Enjoy!