When you think of Teriyaki, do you think of sweet and salty flavors, slightly crunchy vegetables, and savory meats? You most certainly will with this dish. Asian food prep and weeknight meals just got easier with this super simple recipe for Chicken Teriyaki Fried Brown Rice.
Chicken Teriyaki Fried Brown Rice
This recipe might just be the quickest, busy-weeknight meal I have in my pocket. It looks and tastes like I worked to make it happen, but the secret sauce to my efficiency is really in the store-bought rotisserie chicken breast and bottled Teriyaki sauce. Well, those, along with my precooked brown rice, which I almost always have on hand. And when I don’t, the rice cooker makes it on-demand.
The steps in this recipe couldn’t be quicker!
- chop veggies
- shred the cooked chicken
- sauté those with cooked, brown rice
- BOOM!…on your dinner table in a flash.
Can I substitute white rice in this recipe?
Of course you can! For me, brown rice is one of my favorite Sunday prep items. Especially since we own a rice cooker and it does all the work for us while we’re knocking out other tasks. Don’t get me wrong, I love white rice too sometimes, but brown rice packs more nutrition and I’m all over that!
Having thoughts about Chicken Teriyaki Fried Brown Rice for weekday lunch?
You’re on the right track because this dish is even better the second or third day, warm or cold. To reheat, you can microwave it or pan sauté it again until warmed through. Or, eat it cold. Your choice.
Need a few more Asian-inspired, quick-meal recipes that use rotisserie chicken, grab my Asian Quinoa Slaw Salad With Sesame Ginger Vinaigrette or my Easy Peasy Fried Rice. Both are perfect for repurposing pre-cooked chicken and so easy to make.
Ingredients you will need for Chicken Teriyaki Fried Brown Rice:
- olive oil
- snap peas
- green onions
- pre-cooked rotisserie chicken
- bottle Teriyaki sauce
- cooked brown rice
Tools I used for this recipe:
- Rice cooker
- chef knife
- cutting board
- nonstick skillet
- mixing bowls
- air-tight storage containers
This recipe was originally published on Amanda’s Cookin’ in July, 2016.
About my recipes: MORE plant, LESS animal...that's my jam.