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Teriyaki Chicken Fried Rice

This Teriyaki Chicken Fried Rice is one of the easiest weeknight dinners ever — full of tender shredded chicken, sautéed veggies, fluffy rice, and that delicious sweet-savory Kikkoman teriyaki flavor.

It tastes like takeout but comes together in minutes, especially if you’re using leftover chicken.

The brown sugar caramelizes slightly with the teriyaki sauce, giving every bite that sticky, flavorful, irresistible coating. This is one of those “use what you have” dinners your family will ask for again and again.

Why You’ll Love This Recipe

• Great way to use leftover chicken
• Quick 20-minute dinner
• Sweet, savory, kid-friendly flavor
• Easy pantry ingredients
• Works with rotisserie chicken, shredded chicken, or crockpot chicken
• Customizable with extra veggies or scrambled eggs

Ingredients

• 1 large bag Success boil-in-bag rice (4 bags total), cooked
• 2 cups cooked shredded chicken
  (leftover crockpot chicken, rotisserie chicken, or any cooked chicken)
• 1 medium onion, diced
• 2–3 carrots, diced
• 2–3 tablespoons oil or butter
• 3/4 cup Kikkoman teriyaki sauce
• 2–3 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• Optional: frozen peas, sesame seeds, or scrambled eggs

Instructions

1. Prepare the Rice

1. Boil the Success rice according to package directions.
2. Drain, fluff, and set aside.

2. Sauté the Veggies

1. Heat oil or butter in a large skillet or wok.
2. Add the diced onion and carrots.
3. Cook until softened and lightly golden.

3. Add the Chicken

1. Stir in the shredded chicken.
2. Sauté for 2–3 minutes to warm it through.

4. Add the Rice

1. Add the cooked rice to the skillet and mix well.

5. Season & Sauce

1. Pour in the teriyaki sauce.
2. Add the brown sugar, garlic powder, onion powder, and pepper.
3. Stir to coat everything in that sweet-savory sauce.
4. Let it cook for 3–4 minutes so the sauce thickens and clings to the rice.

6. Finish & Serve

Optional additions:

• Stir in frozen peas during the last 2 minutes
• Add scrambled egg pieces for classic fried rice style
• Sprinkle sesame seeds before serving

Serve warm!

Jennie’s Thoughts

I love recipes that use what I already have on hand, and this Teriyaki Chicken Fried Rice is exactly that kind of meal. I always have leftover shredded chicken from crockpot recipes, and tossing it into this fried rice keeps dinner fast, filling, and delicious.

The teriyaki + brown sugar combo caramelizes just a bit in the skillet, giving the rice that glossy, flavorful coating that tastes like your favorite takeout. The veggies add color and texture, and the chicken makes it so satisfying.

If you need a quick dinner, this is one you’ll come back to again and again — it’s that good.

Tips & Variations

• Swap chicken for leftover turkey
• Add broccoli or bell peppers
• Use jasmine or basmati rice if you don’t have Success bags
• For extra teriyaki flavor, drizzle more sauce before serving
• Make it spicy with a little sriracha

Storage

Refrigerate in an airtight container for up to 4 days.
Reheats beautifully in a skillet or microwave.

What to Serve with It

• Air Fryer Egg Rolls
• Garlic Butter Noodles