teriyaki chicken fried rice

teriyaki chicken fried rice

There’s plenty of leftover rice from yesterday’s donburi, so naturally I made fried rice for supper tonight. I love fried rice, it’s so versatile, you can throw anything in – there really are no rules! This incarnation combines two of my favourite meals in one bowl: fried rice and chicken teriyaki. If you’re lazy you can use store bought teriyaki sauce but I recommend making your own – it’s so quick to do and tastes loads better.

You can make teriyaki chicken (or beef and salmon) on its own from this recipe – leave your deboned chicken thighs whole (skin intact) and marinate for 30-60 minutes. Fry on a hot pan, skin side down, flip over when the skin is nice and golden. When almost cooked, remove and slice into 2 cm wide strips and pop back in the pan with the marinade. Bring the sauce to a boil and once it has thickened you are ready to serve with some steamed rice.

Teriyaki Chicken Fried Rice
serves 2

3 chicken thighs, boned, skinned and cut into bite size pieces
100g assorted mushrooms (I’ve used shitake, oyster, eryngii and shimeji)
3-4 cups* cooked rice, cooled (preferable left overnight in the fridge)
1/2 cup frozen peas or petits pois
1 red onion, chopped
1 large egg, beaten
2 garlic cloves, minced
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
4 tbsp vegetable oil

Mix the mirin, soy, sugar and tbsp of sake in a bowl and marinate the chicken for 15-30 minutes.

Heat 1 tbsp of the oil in a pan over high heat and throw in your mushrooms. Spread them out in a single layer to cook evenly and leave for 2-3 minutes (don’t be tempted to stir them or they won’t colour nicely). Once nicely browned, turn them over. After a minute, add in the remaining sake, toss and deglaze the pan. When all the sake has been absorbed remove mushrooms and set aside in a bowl.

In the same pan heat 2 tbsp oil and fry the onions for a couple of minutes. Lift the chicken out of the marinade and add to the onions, cooking until nicely browned on all sides (5-6 minutes). Add the peas and cook, while stirring, for another minute. Pour in reserved marinade and let bubble and thicken slightly, coating the chicken and peas. Remove from heat and set aside.

In a wok (or large, deep frying pan), heat the remaining oil on a medium heat. Pop in the garlic and cook, stirring, until fragrant (do not let the garlic colour too much). Turn the heat to high, then add the cold rice to the pan and mix thoroughly, using a wooden spoon to break up any lumps.

Once the rice has warmed through return the other cooked ingredients to the pan and stir to combine, making sure the teriyaki sauce has covered all the rice. Push the rice to one side of the wok, then pour in the beaten egg. Leave for a minute to set a little, then stir continuously to scramble. When the egg has just about cooked, mix it in with the rice and you’re ready

* depending on what rice to chicken ratio you prefer


~ by gourmettraveller on October 14, 2009.

15 Responses to “teriyaki chicken fried rice”

  1. this looks so nice!
    check out my baking blog and tell me what you think:


  2. I love teriyaki chicken. Definitely a great item to add to fried rice. Lovely dish

  3. Excellent picture!

  4. I really like this combination a lot! Good job!

  5. Sounds quite good but what’s the tblsp. of sugar for? I see it listed in the ingredients but don’t see where to put it in the recipe – I assume in the marinade but am not sure.

    • Thanks for pointing that out Joli, it does indeed go in the marinade…I shall amend the recipe now!

  6. You should consider changing your blog to a white background, this is too black to give any of your content the space it deserves. And, 2nd, is it necessary to make the font so small?? I had to read your ingredients twice. I’m sure you would get more visitors if you changed these two designs.

    • Thanks for the comments Mary! I’m pretty happy with my blog design for now but will keep your suggestions in mind for the future.

  7. Please email your home-made teriyaki sauce. Love to try the recipe. Thank you.

    • It’s actually in the above recipe – the teriyaki sauce consists of 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake and 1 tbsp sugar. Use it to marinate your meat (30 mins) then lift meat out and pan-fry until just about cooked then add reserved marinade to the pan and continue cooking until the sauce thickens and glazes the meat.

  8. Hi Gourmet Traveller. My husband and I have just discovered your most amazing blog. I love, love everything about it (including the black background by the way). We have already tried some of your recipes with excellent sucess. Can I just ask what type of rice, you recommend for this dish for best results, sushi? basmati? other?


    • Thanks Zahra, so lovely to hear. For this specific fried rice I find sushi rice works best as the ingredients and flavourings are Japanese. Let me know how it turns out!

  9. I made this dish tonight. I used basmati rice in the end. One thing though is that I thought it wasn’t well seasoned, although I followed the recipe. I confess that I did use low salt soya sauce. Do you think this might have upset the final result for me? I always thought I could just substitute low salt soya for normal and get away with it.

    • I think that would certainly be it. Personally I never use low-sodium soy sauce as not only is it less salty, it lacks depth. Good Luck with the katsu – it’s one of my favourite comfort meals!

  10. Thanks for getting me trying new things. It was nice to find a recipe using those lovely mushrooms, oyster and shitake. Sorry, I am hogging this thread now, but just wanted to thank you for the recipe. I think I am going to try your katsu next…. Yum, yum.

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