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- 1 pound boneless, skinless chicken thighs, diced into bite-sized pieces - 2 cups cooked jasmine rice, ideally refrigerated overnight - 1 cup mixed vegetables (peas, carrots, and corn) - 3 green onions, finely chopped - 2 cloves garlic, minced - 2 tablespoons fresh ginger, finely grated - 2 large eggs, whisked until smooth - 4 tablespoons teriyaki sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - Salt and pepper to season - Sesame seeds for garnish - Additional chopped green onions for a fresh touch When making teriyaki chicken fried rice, I always choose fresh, quality ingredients. The chicken thighs add rich flavor and stay juicy. I like using jasmine rice because it has a lovely aroma. Cooked rice should be cold; this helps it fry better. I love adding mixed vegetables for color and nutrition. Garlic and ginger give the dish a warm, fragrant kick. For the sauces, teriyaki sauce is key for that sweet and savory taste. Soy sauce adds depth and saltiness. A little sesame oil gives a nutty finish. Don't forget to season with salt and pepper, as it makes all the flavors pop. For garnishes, I use sesame seeds. They add a nice crunch. Chopped green onions brighten the dish. You can also drizzle more teriyaki sauce on top for extra flavor. Enjoy creating this tasty meal! Start by heating vegetable oil in a large skillet over medium-high heat. Once hot, add the diced chicken thighs. Season them with salt and pepper. Cook for 5 to 7 minutes. You want the chicken to turn brown and lose its pink color. This shows it is fully cooked. Once the chicken is ready, push it to one side of the skillet. This creates space for the eggs. Pour the whisked eggs into that space. Scramble them until they are fully cooked. Then mix the eggs with the chicken. Add minced garlic and grated ginger next. Sauté this mixture for about 1 minute. It should smell great! Next, stir in the mixed vegetables. Cook them for another 2 to 3 minutes until they are warm. Now, add the cold jasmine rice. Break apart any clumps with a spatula. Pour teriyaki sauce and soy sauce over the rice. Stir well so everything is coated. Allow this to cook for 3 to 4 minutes. You want the rice to get a little crispy at the bottom. Finally, fold in chopped green onions and drizzle with sesame oil. Mix everything thoroughly. Taste it and adjust seasoning if needed. When finished, garnish with sesame seeds before serving. Start with cold, cooked rice. This helps the grains stay separate. Use leftover rice if you can. Heat your skillet or wok until it's very hot. This adds a nice crispiness to the rice. Always keep the rice moving in the pan to avoid burning. For the best texture, use a mix of high heat and stirring. Stir-frying quickly helps to keep the rice dry. When you add the sauces, mix them well. This ensures that every grain gets coated. You want a slight crunch from the rice, so don’t overcook it. Avoid using fresh rice straight from the pot. It can get mushy. Don’t overcrowd the pan; this will trap moisture. Make sure to season the chicken well to boost flavor. Lastly, don’t skip the garnishes! They add flavor and color to your dish. {{image_4}} You can easily make teriyaki chicken fried rice meat-free. To do this, replace the chicken with tofu. Firm tofu works best. Cut it into small cubes and pan-fry until golden. Use vegetable broth instead of chicken broth for added flavor. You can also add a bit more teriyaki sauce for a bolder taste. For a vegan option, ensure your teriyaki sauce is free from animal products. If you want different proteins, there are many tasty choices. Shrimp, beef, or pork are great options. Just follow the same cooking steps as you would for chicken. For seafood, cook it until it turns opaque. For beef or pork, ensure it’s browned and cooked through. These variations keep the recipe exciting and flavorful. You can also customize the veggies in this dish. While peas, carrots, and corn are classic choices, feel free to get creative. Bell peppers, broccoli, or snap peas work well too. Just chop them small so they cook quickly. The key is to use fresh or frozen vegetables that you enjoy. This helps you create a dish that fits your taste buds perfectly. To store leftover fried rice, let it cool first. Place it in an airtight container. Make sure to cover it tightly. This keeps the rice fresh and helps it last longer. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to eat, reheat the fried rice in a skillet. Add a splash of water or oil to help it steam. Heat it over medium-low heat, stirring often. This helps the rice warm up evenly. You can also use a microwave. Place the rice in a microwave-safe bowl and cover it. Heat for one to two minutes, checking halfway through. To freeze fried rice, divide it into smaller portions. Use freezer-safe bags or containers. Remove as much air as possible. This prevents freezer burn. Label each bag with the date. Fried rice can last for up to three months in the freezer. When you’re ready to eat, thaw the rice overnight in the fridge before reheating. Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier flavor and a chewier texture. It also takes longer to cook. Use 1.5 cups of cooked brown rice for every 1 cup of jasmine rice. Ensure it is fully cooked and cooled before adding it to the dish. To make this dish gluten-free, choose a gluten-free teriyaki sauce. Brands like San-J and Kikkoman offer gluten-free options. Replace soy sauce with tamari, which is gluten-free. Check all ingredient labels to ensure they meet your dietary needs. The best teriyaki sauce depends on your taste. Look for sauces with natural ingredients and no added preservatives. I prefer homemade teriyaki sauce for fresh flavors. Combine soy sauce, honey, ginger, and garlic for a quick and tasty mix. To prevent mushy rice, use cold, day-old jasmine rice. Refrigerating the rice helps dry it out and firm it up. When cooking, stir gently. Avoid overcooking, and allow the rice to fry for a few minutes for a nice texture. Teriyaki chicken fried rice is easy to make with the right steps. You learned about main ingredients, essential seasonings, and tasty toppings. I shared tips for perfect texture and common mistakes to avoid. Remember, you can customize this dish with veggies or proteins you like. Store leftovers properly for later enjoyment. In the end, this dish is delicious and fun to make. Enjoy your cooking and share this recipe with friends!

Teriyaki Chicken Fried Rice

Elevate your dinner game with this delicious Teriyaki Chicken Fried Rice recipe! Perfect for busy weeknights, this quick and flavorful dish combines tender chicken, colorful veggies, and fragrant jasmine rice all tossed in a savory teriyaki sauce. In just 20 minutes, you can serve a meal that’s sure to impress the whole family. Ready to create a yummy masterpiece? Click through to explore the full recipe and tips for serving!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced into bite-sized pieces

2 cups cooked jasmine rice, ideally refrigerated overnight

1 cup mixed vegetables (peas, carrots, and corn)

3 green onions, finely chopped

2 cloves garlic, minced

2 tablespoons fresh ginger, finely grated

4 tablespoons teriyaki sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 large eggs, whisked until smooth

Sesame seeds for garnish

Salt and pepper to season

Instructions
 

Begin by heating the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

    Add the diced chicken thighs to the skillet, making sure to season with salt and pepper. Cook for 5-7 minutes or until the chicken is browned and cooked through, no longer pink in the middle.

      Once the chicken is cooked, push it to one side of the skillet to create space. Pour the whisked eggs into the cleared area, scrambling them until fully cooked, then incorporate them with the chicken.

        Next, mix in the minced garlic and grated ginger, sautéing for about 1 minute until the mixture is fragrant.

          Stir in the mixed vegetables and continue to cook for an additional 2-3 minutes, or until they are warmed through and vibrant.

            Add the cold jasmine rice to the skillet, breaking apart any clumps with a spatula. Pour the teriyaki sauce and soy sauce over the rice, stirring well to ensure everything is evenly coated.

              Allow the mixture to cook for another 3-4 minutes, stirring frequently. This will help the rice achieve a slightly crispy texture at the bottom.

                Finally, fold in the chopped green onions and drizzle with sesame oil, mixing thoroughly. Taste the fried rice and adjust seasoning with additional salt and pepper as needed.

                  Once done cooking, remove the skillet from the heat. Garnish generously with sesame seeds before serving.

                    Vorbereitungszeit: 10 Minuten | Gesamtzeit: 20 Minuten | Portionen: 4

                      - Präsentationstipps: Serve the fried rice in deep, elegant bowls. Top with additional green onions and a sprinkle of sesame seeds for a fresh touch. For an extra flavor boost and a visually appealing finish, drizzle a little more teriyaki sauce before serving.