Best 8 Teriyaki Fried Rice Recipes

TERIYAKI CHICKEN FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
• Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

TERIYAKI FRIED RICE

Steps:

• 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
• 2. Divide the fried rice between two or three thermoses.

FRIED RICE CHICKEN TERIYAKI CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
• In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
• Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
• Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
• Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
• Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
• Let rice cups cool slightly, then remove them from the muffin tin.
• Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
• Serve immediately.
• Enjoy!

TERIYAKI CHICKEN FRIED RICE DOME RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ml) soy sauce, and the mirin.
• Add the chicken to a large bowl. Pour ½ cup (120 ml) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
• Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
• Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
• Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
• When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
• Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
• Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
• Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
• Enjoy!

CHICKEN TERIYAKI FRIED RICE

Steps:

• Cut the 4 boneless skinless chicken breasts into bite sized pieces.
• Place in a mixing bowl and pour 1/2 the bottle of Teriyaki sauce with pineapple over the chicken.
• Let marinade for about 15 minutes.
• Then place in a skillet and cook over medium heat until cooked through. (No longer pink in the middle.)
• Transfer chicken to a plate so you can use the skillet.
• Prepare all of the veggies by chopping and dicing them.
• Add olive oil or vegetable oil to the skillet and then add in the broccoli, orange bell pepper, red bell pepper, onions, and carrots, and garlic. Cook until tender.
• Then add in cooked rice, corn, peas, and pineapple. Cook over medium heat until warm.
• Add the chicken back into the skillet with the veggies. Cook until all is heated through, stirring every few minutes.

BEEF TERIYAKI FRIED RICE

Steps:

• In a nonstick pan, heat the tbs. of oil and then cook the ground beef and garlic till meat is cooked through. Add the soy sauce, ginger and brown sugar, cooking till the sauce thickens. Set aside in a bowl.
• In the same pan add 1 tbs.of oil and cook the vegetables and garlic. Once cooked, set aside.
• Add the remaining oil and heat. Add the cooked rice and stir till heated through. Add the scrambled eggs and the vegetables, mixing through.
• Finally add the ground beef making sure to also add the sauce. Mix thoroughly and enjoy.

TERIYAKI BEEF FRIED RICE

Steps:

• 1. Place rice and water according to package directions into rice cooker. Microwave rice according to package directions; set aside. 2. Meanwhile, chop gingerroot. Using spiked end of meat tenderizer, flatten steak; slice into thin strips. In large resealable plastic bag, comgine gingerroot, steak and garlic; seal and refrigerate. 3. Chop broccolil Slice mushrooms using egg slicer. Julienne carrots into strips; cut strips into 1-inch pieces. Dice bell pepper and slice green onions. 4. Heat skiller over medium-high heat until hot. Add 1 teaspoon of the oil and half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from skillet; keep warm. Repeat with remaining oil and steak mixture. Add broccoli, mushrooms, carrot and bell pepper to skillet; stri-fry 2 - 3 minutes. Add rice, green onions and teriyaki baste and glaze; stir until combined. Return steak mixture to skillet; stir and serve immediately.

BEEF TERIYAKI FRIED RICE

Steps:

• Beat the egg and add a table spoon of water to eat and beat well then using a little oil fry the egg, then cut the egg into little strips. Put the olive oil in the wok and heat the oil, once the oil is hot enough add the garlic and spring onion after a minute or two add the beef strips and teriyaki. Stir to mix well and cook till the beef is cooked, then add your frozen vegetables. Once the Vegetables have been heated add the cooked rice and stir completely ensuring that the rice mixed completely with the sauce. If you like your rice with a little bit more liquid you can add water to the sauce before adding the rice. Bon Apetit