Fried Rice Recipe With Teriyaki Sauce: Sweet and Savory Wok-Fried Goodness

This fried rice recipe transforms leftover ingredients into a restaurant-worthy dish with minimal effort. The teriyaki sauce adds a perfect balance of sweet and savory flavors that elevate every bite.

I developed this method after years of takeout disappointment, focusing on high heat and proper wok technique. The key is using day-old rice and cooking in batches to achieve that signature smoky flavor and tender texture.

What you’ll get is a dish with perfectly charred edges, tender vegetables, and a glossy teriyaki glaze that coats every grain. It’s the kind of meal that tastes even better than delivery.

Ready in under 20 minutes, this recipe proves homemade can outshine takeout any night of the week.

Ingredients for Fried Rice Recipe with Teriyaki Sauce

Cold rice, fresh veggies, and teriyaki come together for wok-fried perfection.

The rice is non-negotiable—day-old, cold, and dry is what gives you that classic texture. Most Asian markets carry jasmine rice, but any long-grain works. I grab mine from Trader Joe’s (their jasmine is solid). For the teriyaki sauce, Kikkoman or San-J are reliable brands. The chicken thighs? Boneless, skinless for easy prep, but breasts work if that’s what you have.

No teriyaki on hand? Mix soy sauce, brown sugar, and a pinch of garlic powder in a 2:1:1 ratio. Vegetable swaps are endless—bell peppers, zucchini, or broccoli all work. If you’re skipping meat, add extra eggs or firm tofu for protein. The peas can be swapped for corn or edamame (frozen works in a pinch).

Leftovers keep well for 3-4 days in the fridge, though the rice will soften. Reheat in a dry skillet to crisp it back up. Freezes for 2 months—portion before freezing for quick meals.

Step-by-Step Instructions for Fried Rice With Teriyaki Sauce

This method ensures perfectly cooked grains with a rich, glossy teriyaki glaze every time.

Step 1: Prep Ingredients and Heat the Wok

Begin by gathering all your prepped components: the 1 lb boneless skinless chicken thighs (diced), 2 whole carrots (peeled and finely diced), 4 whole green onions (thinly sliced with whites and greens separated), 1 cup frozen peas (thawed), 3 cloves garlic cloves (minced), and 1 tbsp fresh ginger (grated).

Place a wok or large skillet over high heat and add 2 tbsp vegetable oil. Swirl to coat the surface evenly. The oil should shimmer but not smoke—this is the ideal temperature for quick, even cooking without burning.

Step 2: Cook the Chicken and Aromatics

Add the diced boneless skinless chicken thighs to the hot wok. Season with 0.5 tsp salt and 0.25 tsp black pepper. Stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown. Push the chicken to one side of the wok.

On the empty side, add the remaining 1 tbsp vegetable oil, then add the minced garlic cloves and grated fresh ginger. Stir-fry for 30 seconds until fragrant—this releases their aromatic oils, which will infuse the entire dish with deep flavor.

Step 3: Scramble the Eggs and Add Vegetables

Push the chicken and aromatics to the edges of the wok, creating a well in the center. Pour in the beaten 3 whole large eggs and scramble quickly with a spatula. Cook until the eggs are just set but still slightly soft, about 1-2 minutes.

Add the diced carrots and frozen peas to the wok. Stir-fry for 2-3 minutes until the carrots begin to soften slightly and the peas are heated through. The vegetables should retain a slight bite for texture contrast.

Step 4: Combine Rice and Sauces

Break up any clumps in the 4 cups day-old cooked white rice with your hands and add it to the wok. Stir-fry for 2-3 minutes, pressing the rice against the hot surface to achieve a light toast. This step removes excess moisture and enhances the nutty flavor of the grains.

Drizzle the 3 tbsp soy sauce and 0.5 cup teriyaki sauce evenly over the rice. Stir-fry for another 2-3 minutes until the rice is evenly coated and the sauces have been absorbed. The mixture should glisten with a rich, caramelized sheen.

Step 5: Finish with Green Onions and Sesame Oil

Remove the wok from heat. Stir in the sliced green onions (both white and green parts) and the 1 tbsp sesame oil. The residual heat will soften the onions slightly while preserving their fresh, crisp texture.

The sesame oil adds a final layer of nutty aroma that ties all the flavors together. Taste and adjust seasoning if needed, though the teriyaki sauce typically provides sufficient saltiness. Serve immediately while hot.

Creative Variations of fried rice recipe with teriyaki sauce

Pineapple Teriyaki Twist

Add 1 cup diced fresh pineapple along with the peas for a sweet-tangy contrast. The natural enzymes in pineapple tenderize the chicken beautifully. I love this variation on summer evenings with a cold beer. 🍍

Vegetarian Delight

Swap chicken for 14 oz extra-firm tofu (pressed and cubed). Pan-fry the tofu first until golden, then proceed with the recipe. The teriyaki glaze clings perfectly to the crispy tofu edges.

Spicy Kick

Stir in 1-2 tsp sriracha or 1 tbsp gochujang with the sauces for heat lovers. Balance it with an extra 1 tbsp honey in the teriyaki if you prefer. My husband Tom always requests this version. 🔥

Seafood Special

Replace chicken with 1 lb shrimp (peeled and deveined). Cook shrimp first until pink (2-3 minutes), then remove and add back at the end to avoid overcooking. The teriyaki pairs wonderfully with seafood.

Breakfast Style

Skip the chicken and double the eggs (6 total). Add ½ cup diced bell peppers with the carrots. This makes a hearty breakfast fried rice that Lily loves for school mornings.

Kimchi Fusion

Add 1 cup chopped kimchi with the vegetables for a Korean-inspired twist. The fermented spice cuts through the sweetness beautifully. I get my kimchi from Portland farmers markets. 💛

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