Teriyaki Chicken Fried Rice

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 20 min


2 large eggs

Kosher salt 

2 tablespoons vegetable oil

1 boneless, skinless chicken breast (about 8 ounces), diced

1 cup frozen peas and carrots, thawed

1 small red bell pepper, diced

1 bunch scallions, chopped

1 tablespoon grated fresh ginger

3 cups cooked white rice, cold or at room temperature

1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce


  1. 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.
  2. 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.
Let's Get Cooking!

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22 Reviews

Danielle Ross

Outstanding recipe! Everyone in my household LOVED this (including my 1 yro, 2yro, Mother & father in law)!

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