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Teriyaki Chicken Fried Rice



Chicken & Marinade

-600g Chicken Thighs (we only need 300g for this recipe)

-2 cloves Garlic

-Ginger (equal amount to Garlic)

-1/4 cup Brown Sugar

-1/4 cup Mirin

-1/4 cup Cooking Sake

-1/4 cup Soy Sauce

-2 tsp Cooking Salt (1 tsp Table Salt)


-2 cups Japanese Short-Grain Rice (or other type of rice)

-2 + 1/4 cups Water

-2 + 1/2 tsp Cooking Salt (1 + 3/4 tsp Table Salt)

-1 tsp White Sugar

-1/2 tsp Black Pepper

-1/2 tsp MSG


-1 Carrot

-1 Brown Onion

-2 Spring Onions


-4 Eggs

For Cooking

-2 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)

-2 tbsp Soy Sauce



Step 1: Marinate the chicken

  • Grate or finely chop garlic & ginger, and add to a bowl

  • Add brown sugar, mirin, sake, soy sauce & salt to the same bowl

  • Stir to combine and set aside

  • Add the chicken and marinade to a sealable bag, and mix briefly

  • Set in the fridge for 4-24 hours to marinate

Step 2: Cook the rice

  • Wash the rice 3-4 times, or until the water is significantly less cloudy

  • Strain and add to a pot along with 2 + 1/4 cups of water

  • Add salt, sugar, black pepper & MSG to the pot and stir to combine

  • Bring to a boil over high heat with the lid off

  • Once boiling, cover with a lid, turn the heat to the lowest setting, and cook for 12 minutes

  • After 12 minutes, turn the heat off, keep the lid on, and allow to rest for 10 minutes

  • After 10 minutes, remove the lid and fluff the rice

  • Transfer cooked rice to a tray and allow to cool to room temperature

  • Transfer the cooled rice into 2 containers and store in the fridge until ready for cooking

Step 3: Cook the chicken

  • Pre-heat oven to 230° C (450° F) with only the top heating element on

  • Place the marinated chicken on wire rack over a tray, and add 1/4 cup of water to the bottom of the tray

  • Reserve the remaining marinade for basting

  • Place the tray on the top shelf of the oven for 15 minutes

  • Remove the tray from the oven. Flip the chicken and brush the surface with the marinade

  • Place the tray back on the top shelf of the oven for another 10-15 minutes

  • Repeat, flipping and basting every 10-15 minutes, until the surface of the chicken is well caramelised (for a total of 35-50 minutes)

  • Once cooked, allow the chicken to cool

  • Chop half the cooked chicken into 1cm cubes and place in a bowl until ready for cooking

Step 4: Prepare the vegetables

  • Cut carrot into small cubes and place in a bowl

  • Finely dice the brown onion and place in the same bowl as the carrot

  • Chop spring onions into small pieces and place in a separate bowl

Step 5: Prepare the eggs

  • Crack 4 eggs into a bowl

  • Whisk to combine and set aside

Step 6: Cook the fried rice

  • Heat a wok on maximum until hot

  • Add 1 tbsp of cooking oil and reduce heat to low

  • Add half the beaten eggs and swirl to coat the surface of the wok

  • Once the eggs are around 80% cooked, add half the cooked rice

  • Stir-fry until rice grains are separated

  • Add half the diced carrot & onion and continue to stir fry for 1 minute

  • Add half the diced chicken and continue to stir fry for 1 minute

  • Drizzle 1 tbsp of soy sauce around the edges of the wok and let it sear for about 10 seconds

  • Stir-fry for about 1 minute to mix the soy sauce and evaporate the excess liquid

  • Turn the heat off, add half the chopped spring onion, and stir to combine

  • Evenly distribute the fried rice into 2 containers

  • Repeat with the remaining half of the ingredients

Step 7: Storage

  • Allow the fried rice to cool uncovered at room temperature

  • Once cooled, cover with a lid and store in the fridge for up to 1 week

  • Microwave to re-heat and serve





Servings: 4

Nutrition per serving:

  • Calories - 585

  • Protein - 29g

  • Carbohydrate - 80g

  • Fat - 15g




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