Teriyaki Chicken Fried Rice
A quick, kid-friendly dinner featuring tender shredded chicken, sautéed veggies, and fluffy rice coated in a sweet-savory teriyaki sauce. Perfect for using leftover chicken and customizable with extras.
Equipment
- 1 large skillet or wok
- 1 pot for boiling rice
Ingredients
- 1 large bag Success boil-in-bag rice 4 bags total, cooked
- 2 cups cooked shredded chicken leftover crockpot, rotisserie, or any cooked chicken
- 1 medium onion diced
- 2 to 3 carrots diced
- 2 to 3 tablespoons oil or butter
- 3/4 cup Kikkoman teriyaki sauce
- 2 to 3 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- Optional: frozen peas sesame seeds, or scrambled eggs
Instructions
- Cook the Success boil-in-bag rice according to package instructions, then drain and fluff.
- Heat oil or butter in a large skillet or wok over medium heat.
- Add diced onion and carrots to the skillet and sauté until softened and lightly golden.
- Stir in the shredded chicken and cook for 2 to 3 minutes until warmed through.
- Add the cooked rice to the skillet and mix well with the chicken and veggies.
- Pour in teriyaki sauce and add brown sugar, garlic powder, onion powder, and pepper.
- Stir to coat everything evenly, cooking for 3 to 4 minutes until the sauce thickens and clings to the rice.
- Optional: stir in frozen peas during the last 2 minutes of cooking.
- Add scrambled eggs if desired for a classic fried rice style.
- Sprinkle sesame seeds before serving and serve warm.
Notes
- Use any cooked chicken: rotisserie, crockpot, or leftovers work well.
- Customize with extra veggies or scrambled eggs.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to maintain texture and flavor.