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Sticky Teriyaki Chicken & Shrimp Fried Rice

Sticky Teriyaki Chicken & Shrimp Fried Rice

This sticky teriyaki chicken and shrimp fried rice combines glossy sweet-savory chicken with juicy shrimp, eggs, vegetables, and seasoned fried rice. Teriyaki sauce, soy sauce, honey, garlic, ginger, and sesame oil bring everything together for a satisfying takeout-style dinner at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 persons
Course: Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet or wok For cooking the chicken, shrimp, eggs, and fried rice
  • mixing bowl For mixing the teriyaki sauce
  • Tongs or silicone spatula For cooking and tossing the chicken, shrimp, and rice
  • Serving dishes

Method
 

  1. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken and cook until browned and completely cooked through.
  2. Stir together the teriyaki sauce, soy sauce, honey or brown sugar, garlic, ginger, sesame oil, and black pepper. Pour over the chicken and simmer until the sauce reduces into a thick, glossy glaze that coats every piece.
  3. Season the shrimp with garlic powder, salt, and black pepper. Heat some of the remaining vegetable oil in a hot skillet and cook the shrimp for 1 to 2 minutes per side, until pink and cooked through. Remove and set aside.
  4. Add the remaining vegetable oil to the skillet. Pour in the beaten eggs and gently scramble until just set.
  5. Add the peas, carrots, and cold cooked rice. Stir fry until the vegetables are hot and the rice begins to lightly brown. Add the soy sauce and sesame oil, then toss until evenly seasoned.
  6. Fold most of the cooked shrimp and sliced green onions into the fried rice. Toss gently until the shrimp are warmed through.
  7. Spoon the shrimp fried rice onto one side of each serving dish and add the sticky teriyaki chicken alongside it. Top the fried rice with the remaining shrimp and green onions, then serve hot.

Notes

Cook the chicken until browned and completely cooked through before adding the sauce.
Simmer the teriyaki mixture until it reduces to a thick, glossy glaze that coats the chicken.
Use cold cooked rice for the best fried rice texture and to help prevent clumping.
Cook the shrimp only until pink and cooked through so they stay tender.
Scramble the eggs just until set before adding the vegetables and rice.
Stir-fry the rice until hot and lightly browned before seasoning with soy sauce and sesame oil.
Fold most of the shrimp into the rice and reserve some for topping when serving.