Chicken Teriyaki Fried Brown Rice is a quick dish that’s perfectly sweet and savory, made with lots of crunchy vegetables and chicken. Asian food prep and weeknight meals just got easier with this super simple recipe. Come see my hacks to get this Teriyaki dish on the table in 20 minutes.
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, my Instant Pot makes it on-demand.
The steps in this recipe couldn’t be quicker!
- chop veggies and shred the cooked chicken
- sauté veggies, add chicken, rice, and teriyaki sauce
- BOOM!…on your dinner table in a flash.
Can I substitute white rice for brown rice?
Of course you can!
You simply replace the cooked brown rice with white rice.
For me, I prefer brown rice when eating fried rice because it’s more hearty and nutritious.
I think of it as secretly healthy because nobody ever knows they’re eating brown rice.
It’s also one of my favorite Sunday prep items.
It cooks itself in a rice cooker or Instant Pot which does all the work for us while we’re knocking out other kitchen tasks.
Does fried rice make good leftovers?
Heck yeah! Like most cooked foods, it’s even better the second day!
To reheat, you can microwave it or pan sauté it again until warmed through.
Want more ideas on how to use leftover rotisserie chicken?
Skip the Takeout Chicken Fried Brown Rice
Asian Quinoa Slaw Salad With Sesame Ginger Vinaigrette
Ingredients you will need for Chicken Teriyaki Fried Brown Rice:
- extra virgin olive oil
- carrots
- snap peas (or frozen peas)
- green onions
- rotisserie chicken (or any cooked chicken)
- bottled Teriyaki sauce
- cooked brown rice (or white rice)
Tools I used for this recipe:
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Traci Antonovich
Yields 4 cups
Sweet and savory Asian comfort food with rotisserie chicken, fresh vegetables, Teriyaki, and brown rice.
10 minPrep Time
10 minCook Time
20 minTotal Time
Save Recipe5 based on 4 review(s)
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup Carrots (chopped)
- 1 cup Snap Peas (or frozen peas)
- 3 Green Onions (chopped)
- 1 cup Rotisserie Chicken (shredded)
- 1/2 cup bottled Teriyaki Sauce
- 2 cups cooked Brown Rice (or white rice)
Instructions
In a 4-quart, non-stick skillet, heat OLIVE OIL over medium until shimmering (about 2 min).
Add CARROTS, PEAS, and ONION; sauté until lightly browned and slightly softened (3-5 minutes).
Fold in shredded ROTISSERIE CHICKEN, TERIYAKI SAUCE, and cooked BROWN RICE; continue sautéing over medium heat until warmed through (4-6 minutes); stirring as needed.
Serve immediately or allow to cool, cover and refrigerate up to three days.
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in July 2016.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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