Name: Teriyaki Fried Rice
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 3 cups cooked jasmine or long grain rice (preferably day-old); 2 tablespoons vegetable oil; 2 large eggs, beaten; 1 small onion, diced; 2 cloves garlic, minced; 1 cup frozen mixed vegetables (peas, carrots, corn); 3 green onions, chopped; 1/3 cup teriyaki sauce (store-bought or homemade); Salt and pepper, to taste; Optional: sesame seeds for garnish; Tools/Equipment:; Large non-stick skillet or wok; Spatula; Cutting board and knife; Medium bowl for egg

Teriyaki Fried Rice

If there’s one dish that always brings my family around the dinner table with happy faces (and no complaints!), it’s this Teriyaki Fried Rice. It started as a quick fix on one of those chaotic weeknights—you know the kind: homework sprawled across the table, the laundry still in the dryer, and everyone asking, “What’s for dinner?” I had leftover rice, a few veggies, and half a bottle of teriyaki sauce sitting in the fridge. That little spark of improvisation turned into a dish my family now requests weekly!

What I love most is how comforting and flavorful it is, while still being incredibly simple. It’s a complete meal in one bowl—rice, veggies, egg, and that sweet-savory teriyaki flavor coating every bite. My husband swears it tastes better than takeout, and I’ve caught my kids sneaking back to the kitchen for seconds (and thirds!). It’s become one of those recipes I turn to when I need something dependable, satisfying, and quick.

This dish has saved me countless times when I needed something filling on the table fast, and it never disappoints. It’s one of those meals that feels like a warm hug after a long day. And even better, it’s budget-friendly and made from ingredients I almost always have on hand. I’m so excited to share it with you—because if it works for our busy little household, I’m sure it’ll become a favorite in yours too.

Questions I Often Get Asked About This Recipe

Can I use freshly cooked rice?
You can, but for the best texture, day-old rice is ideal. Fresh rice tends to be too soft and sticky for proper frying.

What kind of teriyaki sauce should I use?
Store-bought is totally fine! I usually go with a thicker, glaze-style teriyaki for that rich, sticky coating. You can also use homemade if you prefer.

Can I make this vegetarian?
Absolutely—just skip the eggs or swap them with tofu or edamame for added protein.

Can I freeze this fried rice?
Yes, it freezes really well. Just cool it completely before portioning it into airtight containers. Reheat in a pan or microwave.

What’s the best way to reheat leftovers?
A hot skillet is ideal to bring back that fresh-cooked texture. But the microwave works fine in a pinch—just add a splash of water and cover to avoid drying out.

What You Need to Make Teriyaki Fried Rice

Ingredients:

3 cups cooked jasmine or long grain rice (preferably day-old)

2 tablespoons vegetable oil

2 large eggs, beaten

1 small onion, diced

2 cloves garlic, minced

1 cup frozen mixed vegetables (peas, carrots, corn)

3 green onions, chopped

1/3 cup teriyaki sauce (store-bought or homemade)

Salt and pepper, to taste

Optional: sesame seeds for garnish

Tools/Equipment:

Large non-stick skillet or wok

Spatula

Cutting board and knife

Medium bowl for eggs

How to Make Teriyaki Fried Rice

Heat your skillet or wok over medium-high heat and add 1 tablespoon of oil.

Scramble the eggs: Pour in the beaten eggs and cook until just set. Remove from pan and set aside.

Sauté the aromatics: In the same skillet, add the remaining oil. Toss in the diced onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the vegetables: Stir in the frozen mixed vegetables and cook until heated through, about 3–4 minutes.

Stir-fry the rice: Add the cooked rice to the skillet. Use a spatula to break it up and mix with the veggies.

Add the flavor: Pour in the teriyaki sauce and stir to coat everything evenly. Season with salt and pepper to taste.

Bring it all together: Return the scrambled eggs to the pan, along with the chopped green onions. Toss well and cook for another minute.

Serve hot, garnished with sesame seeds if desired.

Tips for Making the Best Teriyaki Fried Rice

Use cold rice: Fresh rice gets mushy—day-old rice holds up better in the pan.

High heat is key: Don’t be afraid to crank the heat a bit. It gives that nice sear and prevents soggy rice.

Customize it: Add cooked chicken, shrimp, or tofu for a protein boost. Bell peppers, zucchini, or broccoli are great veggie swaps.

Don’t over-sauce: Add teriyaki gradually and taste as you go. Some sauces are sweeter or saltier than others.

Make it ahead: Prep all your ingredients before you start cooking—it comes together fast!

Reader Reviews

⭐⭐⭐⭐⭐ “This was a total hit with my picky eaters! I love how fast it came together. Perfect for school nights.” —Lindsey R.

⭐⭐⭐⭐ “So flavorful! Next time I’ll add some spicy chili flakes for a little heat, but otherwise perfect.” —Chris T.

⭐⭐⭐⭐⭐ “Tastes better than takeout. I doubled the recipe and we still had no leftovers. That says it all!” —Maya P.

⭐⭐⭐ “It was good, but I think I used too much teriyaki sauce. Will try again with less.” —Erika V.

⭐⭐⭐⭐⭐ “Quick, easy, and pantry-friendly. My kind of recipe. This one’s going into the regular rotation!” —Janelle M.

Printable Recipe

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