This one-pan Chinese style chicken fried rice is a fast, flavorful dinner ready in 20 minutes! Juicy chicken, crisp veggies, and fluffy rice are tossed in a simple homemade teriyaki sauce.
Chinese Chicken Fried Rice
My recipe makes it super easy. No need for day-old rice—everything cooks in one pan for easy prep and cleanup. Top with a fried egg and spicy mayo for extra yum!
🛒Ingredients
- Chicken - I love using boneless, skinless chicken breast for ease, but if you want something juicier, chicken thighs are a great alternative. Want to mix it up? Shrimp, pork, ham, or tofu also work beautifully.
- Rice - This one-pan method makes things super easy—everything cooks together, unlike traditional fried rice, which requires day-old rice.
- Vegetables - A frozen Asian vegetable mix is a huge time-saver—no chopping required! Classic choices like broccoli, carrots, peas, and corn are great, but you can also add mushrooms, bell peppers, or cabbage.
- Teriyaki sauce - This homemade version is simpler and healthier than store-bought, but still packed with flavor!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Chinese Style Chicken Fried Rice
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Toss in the chicken and scallions, cooking until the chicken is lightly browned. Don’t worry—it will finish cooking with the rice.
- Toast the rice: Stir in the uncooked rice and let it toast for about a minute. Pour in the water or broth, bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 10 minutes, or until the rice is nearly cooked.
- Prepare the sauce: While the rice is cooking, whisk together the soy sauce, honey (or brown sugar), and sesame oil in a small bowl. Set it aside for later.
- Add the vegetables: Stir in the frozen stir-fry vegetable mix. Cover and let it simmer for another 5 minutes, until the vegetables are tender and the chicken is cooked through.
- Finish and serve: Pour the teriyaki sauce over the rice mixture and stir until everything is evenly coated. Let it cook for another 2-3 minutes so the flavors meld together. Garnish with chopped green onions and sesame seeds, then serve hot.
Rita's Tip
Cut the chicken into small, even pieces for quick, tender cooking. Searing it separately before adding the rice locks in flavor and prevents overcooking.
📋Tips
- Tasty mix-in. Add diced pineapple for a touch of sweetness—it pairs wonderfully with the teriyaki flavors.
- Rice Tip. White, jasmine, or basmati rice are all fantastic choices, but brown rice, cauliflower rice, couscous, or quinoa work for a healthier twist.
🍱Storage Instructions
- 🍱To Store. Fried rice keeps well in the fridge for up to 4 days and freezes for up to 3 months.
- 🥶Freezing. Store for up to 3 months—perfect for meal prep!
What to Serve With Teriyaki Fried Rice:
This dish is hearty on its own, but adding a side makes it even better:
✔ Dumplings
✔ Spring Rolls or Samosas
✔ Edamame with flaky sea salt & chili sauce
✔ Steamed or roasted veggies
✔ A fresh salad
✔ Pickled veggies
More Asian Recipes You'll Like
📖Recipe
Chinese Chicken Fried Rice
20-Minute Chinese Chicken Fried Rice – A quick and easy one-pan dinner packed with tender chicken, fluffy rice, and savory teriyaki flavor. Perfect for busy weeknights!
Ingredients
- 1 chicken breast, boneless skinless
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 1 ½ cups uncooked rice, basmati or jasmine
- 2 ½ cups water or chicken broth
- 2 cups frozen Asian stir-fry vegetable mix
- 1 teaspoon sesame oil
- ½ cup soy sauce, I like low sodium
- 2 tablespoons honey or brown sugar
- ¼ cup scallions, just the white part
- green onions, sliced for garnish
- sesame seeds, for garnish (optional)
- fried egg, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant. Toss in the chicken and scallions, cooking until the chicken is lightly browned. Don’t worry—it will finish cooking with the rice.1 chicken breast, 2 teaspoons garlic, 1 teaspoon ginger, ¼ cup scallions, 1 tablespoon olive oil
- Toast the rice: Stir in the uncooked rice and let it toast for about a minute. Pour in the water or broth, bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 10 minutes, or until the rice is nearly cooked.1 ½ cups uncooked rice, 2 ½ cups water or chicken broth
- Prepare the sauce: While the rice is cooking, whisk together the soy sauce, honey (or brown sugar), and sesame oil in a small bowl. Set it aside for later.½ cup soy sauce, 2 tablespoons honey or brown sugar, 1 teaspoon sesame oil
- Add the vegetables: Stir in the frozen stir-fry vegetable mix. Cover and let it simmer for another 5 minutes, until the vegetables are tender and the chicken is cooked through.2 cups frozen Asian stir-fry vegetable mix
- Finish and serve: Pour the teriyaki sauce over the rice mixture and stir until everything is evenly coated. Let it cook for another 2-3 minutes so the flavors meld together. Garnish with chopped green onions and sesame seeds, then serve hot.green onions, sesame seeds, fried egg
Nutrition
Calories: 478kcalCarbohydrates: 80gProtein: 24gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 39mgSodium: 2278mgPotassium: 601mgFiber: 5gSugar: 10gVitamin A: 4703IUVitamin C: 12mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!
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