« Take Me Back
Posted in: Poultry
Prep Time:
30 Minutes
Grill time:
30 Minutes

Chicken Teriyaki Fried Rice

Mmmm tasty

Posted on by Andrea Alden
Chicken Teriyaki Fried Rice
Serves 4
Prep Time:
Grill time: 30 Minutes
I had pulled chicken thighs with the intention of making Spicy Rice with Chicken instead of Haddock. The husband wasn't feeling it at all that night, so I cast about the kitchen looking for something else to make. Chicken Teriyaki Fried Rice sort of leapt out of the pantry at me. The ingredients list was relatively similar, with some slight modification, but it was generally where I was going for dinner. It turned out pretty dang delicious too. 
Top Down
Top Down
Look at it all
Look at it all
Just so good looking
Just so good looking

Chicken Teriyaki Fried Rice

Serves: 4       Total Time: 60 Minutes


  • 8 chicken thighs
  • salt and pepper to taste

Fried Rice

  • 2 tbsp. coconut oil
  • 1 small onion, diced
  • 1 cup of uncooked rice (preferably sticky rice)
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1/4 cup diced carrot
  • 1 1/2 tsp. garlic powder
  • 1 tsp. ginger powder
  • 1/2 tsp. onion powder
  • pinch of red chili flakes
  • 2 1/2 cups stock
  • handful of beansprouts
  • 3 tbsp. Teriyaki Sauce

Teriyaki Sauce

  • 1 clove garlic, grated
  • 1 tsp ginger powder
  • 1 tsp. peanut oil (or your choice)
  • 1 tsp. sesame oil 
  • 1/4 cup of soy sauce
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 2 tsp. rice vinegar
  • 2 tsp. cornstarch mixed with 2 tsp. sake or dry white wine


Step 1
Preheat your grill to 375°F, prepare for indirect grilling.
Step 2
Season all sides of the chicken thighs to taste with the salt and pepper. Grill them over indirect heat, or on the warming rack of the grill for 30 minutes.
Step 3
In a saucepan, combine the garlic, ginger powder, sesame and peanut oil. Fry the garlic for a minute or two, until fragrant. Add the soy sauce, honey, brown sugar, and vinegar. Bring the mixture to a simmer for 5 minutes. Set aside 1/4 cup of the sauce. Take the remaining sauce outside and generously brush the thighs. Do this a few times throughout the cook to get a delicious glaze going.
Step 4
For the rice, melt the coconut oil in a deep sided frying pan. Cook the onion until nearly translucent, then add the rice and toast it, coating completely with coconut oil, about 2 minutes. Add the peas, corn, carrots, garlic powder, ginger powder, onion powder, and chili flakes. Add 1/4 cup of broth at a time to the mixture and stir until each addition of liquid has been soaked up. Repeat until the rice is fully cooked. Stir in the beansprouts and teriyaki sauce that you set aside, cooking until the bean sprouts are warmed through.
Step 5
Serve the chicken over the rice, topped with sesame seeds and green onion.
Chicken Teriyaki Fried Rice is delicious and filling. A slightly Japanese spin on your traditional fried rice dish, and it is surprisingly addictive. Chock full of veggies, your picky eaters won't even know that they've had something healthy to eat. Make a big batch and you can use the leftovers for lunches, or freeze for quick meals on the go. What is your favorite Asian inspired cuisine? Do you make a grilled version of it at home? Tell us in the comments.

Happy Grilling!

Related Articles

    • Maple Garlic Chicken - Recipe courtesy of Chef Ted Reader from Sticky Fingers and Tenderloins, photography by Andrea  The recipe calls for drumsticks in...
    • Pineapple Rum BBQ Glazed Chicken - Pineapple Rum BBQ Glazed Chicken with Pineapple Fried Rice is seriously good. I paired this with some simple asparagus, but anything ...
    • Chicken Mole - This Chicken Mole On The Grill was delicious. Proving once more that adding chocolate to a savory dish is something you should do more ...
    • Gumbo Pizza - This Gumbo Pizza was amazing! Feel free to add or subtract spiciness as you see fit. This pizza took all of the best elements from a bi...
    • Ranch Chicken Skewers - These were delicious. What makes them even better - I had leftover Ranch Chicken Skewers for lunch too! I mixed up a huge spring greens...