Menu Enter a recipe name, ingredient, keyword...

Teriyaki Fried Rice


Teriyaki Fried Rice

Google Ads
Rate this recipe 4/5 (1 Votes)
Teriyaki Fried Rice 0 Picture


  • 1-1/2 cups brown rice (long or short-grain)
  • 3 cups chicken broth or water
  • 2 teaspoons grapeseed, wok, or other high-heat oil, divided
  • 8 oz chopped shrimp, chicken, pork, or steak
  • garlic salt and pepper
  • 1 cup sweet corn kernels
  • 1/2 cup peas
  • 2 green onions, chopped
  • For the Teriyaki Sauce:•1/4 cup soy sauce or gluten-free Tamari
  • 2 Tablespoons water
  • 2 Tablespoons sugar
  • 1 Tablespoon mirin (or sweet wine)
  • 2 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 2 teaspoons water



Step 1

1.Bring chicken broth to a boil then add rice, place a lid on top, turn heat down to medium-low, and then cook until rice is tender, 40-45 minutes. Alternatively you could use 4-1/2 cups cold, leftover rice.
2.Meanwhile, combine teriyaki sauce ingredients EXCEPT for the cornstarch and water in a small saucepan or skillet over medium heat then cook until sugar is dissolved, 2-3 minutes. Stir together cornstarch and water in a small dish then drizzle into sauce mixture and cook until thickened and bubbly, 1-2 minutes. Set aside.
3.Heat a large, nonstick wok or skillet over medium-high heat then add 1 teaspoon oil. Lightly season protein of choice with garlic salt and pepper then add to wok and stir fry until cooked through. Remove to plate then set aside.
4.Heat remaining teaspoon oil in the wok then add corn, peas and green onions. Stir fry until heated through and tender, 3-4 minutes, then add rice, cooked protein, and teriyaki sauce and then toss to combine.

Review this recipe