Sticky Teriyaki Chicken & Shrimp Fried Rice

Sticky teriyaki chicken and shrimp fried rice pairs glazed chicken with a separate rice mixture containing shrimp, eggs, peas, carrots, and green onions. The chicken sauce reduces around bite-size pieces, while cold cooked rice is stir-fried until hot and evenly seasoned. Keeping the two components separate preserves the contrast between sticky glaze and savory rice.

Start with rice that has been cooked and promptly refrigerated, not rice left at room temperature overnight. Break up cold clumps before heating the skillet. Jump to the recipe card for the measured ingredients and complete sequence.

Ingredients for Teriyaki Chicken and Shrimp Fried Rice

For the Sticky Teriyaki Chicken

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 tbsp vegetable oil
• ½ cup teriyaki sauce
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• ½ tsp black pepper

For the Shrimp Fried Rice

• 1 lb large shrimp, peeled and deveined
• 4 cups cold cooked long grain rice
• 2 large eggs, lightly beaten
• 1 cup frozen peas and diced carrots
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• ½ tsp garlic powder
• Salt and black pepper, to taste

Plan the two cooking stages

The chicken and rice each have their own oil, soy sauce, and sesame oil portions. Measure them separately so the chicken glaze does not use ingredients intended for the rice. Teriyaki and soy sauces differ in salt and sweetness; taste the completed components before adding extra seasoning. Use either honey or brown sugar as listed for the glaze.

Cut chicken into similar bite-size pieces and dry the thawed shrimp before seasoning. Have beaten eggs, vegetables, and sliced green onions beside the stove. A wide skillet helps the rice contact the hot surface. For larger batches, cook in portions rather than piling everything into one deep layer.

How to Make the Chicken and Fried Rice

1. Cook the chicken completely

Heat the chicken portion of vegetable oil over medium-high heat. Add the chicken and cook until browned and fully cooked, turning the pieces so the centers heat evenly. Check larger pieces reach 165°F (74°C), following FDA poultry guidance. Use a clean utensil for cooked chicken rather than the one that handled raw pieces.

2. Reduce the teriyaki glaze

Mix teriyaki sauce, the chicken’s soy sauce, honey or brown sugar, garlic, ginger, sesame oil, and pepper. Pour over the cooked chicken and simmer until glossy and thick enough to coat it. Stir to prevent sticking as the sauce reduces. Lower the heat if the sugar begins catching against the pan before the glaze has thickened evenly.

3. Sear the shrimp

Season the shrimp with garlic powder, salt, and black pepper. Heat some of the rice portion of vegetable oil in a hot skillet. Cook the shrimp for about 1–2 minutes per side, adjusting for size, until opaque and firm through the center. Transfer to a clean plate. They should be cooked before being folded through the rice.

4. Scramble the eggs

Add the remaining rice portion of vegetable oil and pour in the beaten eggs. Stir gently until set, breaking them into pieces that will distribute through the rice. Keep the chicken separate at this stage so its glaze does not coat the eggs or burn while you stir-fry the remaining ingredients.

5. Stir-fry and season the rice

Add the peas, carrots, and cold cooked rice. Separate clumps with the edge of a spatula and turn the mixture so the vegetables and rice heat evenly. Allow some contact with the pan between turns rather than stirring continuously without pause. Add the rice portion of soy sauce and sesame oil and toss until the color and seasoning are distributed.

6. Combine the shrimp and serve

Fold most of the cooked shrimp and green onions through the hot rice. Heat briefly, then spoon onto plates beside the glazed chicken. Use the remaining shrimp and green onions on top. The rice should be thoroughly hot, including any clumps that were initially cold; do not judge its temperature by the pan alone.

Tips for Better Fried Rice

Cold cooked rice is easier to separate than very moist freshly cooked rice, but safe storage matters. Cool rice promptly in shallow containers and refrigerate it until needed. This recipe’s cooking time assumes the rice is already prepared. Cooking and chilling a new pot of rice adds preparation time before the skillet steps begin.

If the skillet is crowded, divide the rice mixture into batches so it fries rather than steams. For another rice meal with shrimp and vegetables, try shrimp and pepper rice bowl. If you prefer chicken served inside a vegetable shell, see fajita chicken stuffed peppers.

Serving and Storage

A cucumber salad offers a cool contrast to the warm glaze. Refrigerate leftovers promptly in shallow covered containers, keeping the chicken and rice separate if convenient. Reheat to 165°F throughout and stir the rice during reheating to eliminate cold spots. Reheat only the portions you need; the shrimp become firmer with repeated heating.

Frequently Asked Questions

Sticky Teriyaki Chicken and Shrimp Fried Rice Recipe Card