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Chicken fried rice has all the classic elements of fried rice with teriyaki chicken through out. Life-in-the-Lofthouse.com
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5 from 5 votes

Chicken Fried Rice

Servings 6
Author Holly


  • 3 small boneless, skinless chicken breasts
  • 1 (18 ounce) bottle Teriyaki sauce
  • 3 Tablespoons Sesame oil (or vegetable oil)
  • 1 cup frozen peas and carrots thawed
  • 1 small yellow onion chopped
  • 2 teaspoons minced garlic
  • 2 large eggs slightly beaten
  • 3 cups cooked white rice day old/ cold rice is best
  • 4 Tablespoons soy sauce ( I use low sodium soy sauce)


  • Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR bake in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
  • Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
  • Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!