It’s been a while since I’ve posted a “one pot” recipe, but I’m really excited about this one. This One Pot Teriyaki Chicken and Rice is incredibly easy, requires very little chopping, and is one of those super satisfying meals that I look forward to every time I make it. Oh, and did I mention that it meal preps really well, too? I mean, what doesn’t this Teriyaki Chicken and Rice do? (Answer: the dishes. But since it’s one pot there aren’t many to do anyway!)
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Can I Make This in a Rice Cooker?
This recipe is essentially a chicken version of my Rice Cooker Teriyaki Shrimp and Rice, but cooked in a skillet instead of a rice cooker. Could you cook this recipe in a rice cooker as well? Probably so! But I haven’t tested it yet myself. If cooking this in a rice cooker, I would sauté the chicken, garlic, and ginger first, then add the rice and water, and cook until the rice is finished. Add the frozen vegetables, cook five minutes more, then pour on the sauce and fold until combined.
Do I Have to Use Jasmine Rice?
No, but jasmine rice does give it a LOT more flavor. Luckily, jasmine rice is becoming more and more common in the U.S. and I’ve been able to find 5lb. bags of jasmine rice for very good prices at most grocery stores. They’re usually hiding on the bottom shelf in the rice aisle. If you can’t find jasmine rice, use long grain white rice instead. I don’t suggest short or medium grained rice for this recipe.
Tips for One Pot Rice Recipes:
One pot recipes can be tricky because every stove top and every piece of cookware transmits heat a little differently. I suggest mastering the skill of cooking rice in a pot on the stove top before attempting a one pot rice recipe. Here are a few other tips that will help you get perfectly cooked rice without burning and scorching:
- Use heavy or thick bottomed cookware. This will evenly cook the rice instead of scorching the bottom or leaving pockets of rice partially cooked.
- Make sure the pot/skillet comes up to a FULL boil before turning it down to low. This will help make sure it stays at a simmer when it continues to cook on low.
- Don’t skip the last step of letting the rice rest with the lid on and heat turned off for at least five minutes. This allows the steam to redistribute throughout and loosen any rice that may be stuck to the bottom.
But other than that, it’s super easy. I swear. ;)
What Kind of Skillet Should I Use?
You want something that is thick, heavy, has a wide bottom, and is about 3 quarts in volume. I am using a 3 quart deep sauté pan made by OXO. A good Dutch oven would also work well.
You might also like my One Pot Lemon Garlic Shrimp and Rice!
One Pot Teriyaki Chicken and Rice
Servings 4 about 2 cups eachIngredients
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($2.81)
- 1 Tbsp cooking oil ($0.04)
- 2 cloves garlic, minced ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1.5 cups uncooked jasmine rice ($0.99)
- 2.5 cups water ($0.00)
- 12 oz. frozen stir fry vegetables ($1.59)
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp brown sugar ($0.08)
- 1 tsp toasted sesame oil ($0.10)
- 2 green onions, sliced ($0.15)
Instructions
- Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
- Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.
- Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.
- While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that’s okay. Set the sauce aside.
- After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.
- After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.
- Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.
- Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.
See how we calculate recipe costs here.
Equipment
- Color Cutting Boards
- Chef’s Knife
- Deep Stainless Steel Skillet
- Liquid Measuring Cup
Nutrition
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Scroll down for the step by step photos!
How to Make Teriyaki Chicken and Rice – Step by Step Photos
Start by cutting one boneless, skinless chicken breast into small pieces, about 1/2 to 3/4-inch in size. This one chicken breast weighed about 2/3 lb.
Add 1 Tbsp cooking oil, 2 cloves of garlic (minced), and about 1 tsp minced fresh ginger in a large deep skillet. Sauté over medium for about one minute, then add the chicken and continue to sauté just until the chicken is no longer pink on the outside. Don’t over cook the chicken at this point because it will continue to cook with the rice.
Add 1.5 cups jasmine rice to the skillet and continue to sauté for a minute more. You’ll hear the rice popping. Then add 2.5 cups water and stir briefly to make sure nothing is stuck to the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and let it come to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer over low for 10 minutes (lid on).
While the rice is simmering over low, prepare the teriyaki sauce. Stir together 1/4 cup soy sauce, 2 Tbsp brown sugar, and 1 tsp toasted sesame oil in a small bowl. The brown sugar won’t fully dissolve, but that’s okay. Set the sauce aside. It will be added at the end.
After the rice has simmered over low for 10 minutes, lift the lid only long enough to pour on one 12 oz. bag of frozen stir fry vegetables (not thawed). Make sure the vegetables are spread fairly evenly across the rice, and replace the lid immediately. Let them continue to steam with the rice over low heat for another 5 minutes. Then, turn the heat off and let everything rest with the lid on, no heat, for another five minutes.
After the vegetables have been in the skillet with the rice (five minutes over low, five minutes no heat), remove the lid and drizzle the teriyaki sauce over top. Make sure to scrape out any sugar that is left in the bowl.
Use a spatula or a large spoon to gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure you’re scooping all the way down to the bottom of the skillet because that’s where all the sauce will pool. Don’t vigorously stir or your rice will get gummy. Put the lid back on the skillet and let it rest for about 5 minutes more to let all the flavors soak in.
Top it off with sliced green onions just before serving!
Recipe was okay. The sauce was pretty bland and overall recipe needed salt. (Yeah I should have salted my chicken when cooking.) My vegetables were very frozen and I think part of it was my fault due to the extra water added when they cooked so the end of the recipe got weird for me. I think it’s worth trying again though with some adjustments! Anyway, thank you for this recipe it cost me $1.25 and I was able to use stuff from my freezer. I really appreciate how straight forward the recipes are.
This is a simple, easy recipe. It came out well for me. I added more garlic and ginger than called for which helped give it extra flavor. I love the suggestions to add teriyaki sauce from jar rather than making it. It made me think of substituting it with other delicious sauces to change it up from time to time.
I have a picky toddler, and when we had this for dinner, it was a huge hit. We mixed in some wild rice, and my little one has historically hated rice. I was astonished to see him clear his whole plate, rice, veggies, chicken and all. Then he wanted more.
My dog was so disappointed he didn’t throw any of it on the floor. That’s why this recipe gets 5 stars from me. Great for picky kids. Disappointing for dogs.
I normally love budget bytes and I’m not sure what went wrong here but this recipe just did not work at all.
It was great! I personally liked the sauce amount as written. I added a little Sriracha on mine. We will definitely make again!
Love this recipe! We have come back to make this one so many times now. We just double the sauce for our own personal taste, it’s great!
Better than expected! Don’t forget to season the chicken with salt and pepper in the pan for the first step, and throughout depending on your tastes. It made more than four servings. I could easily get 6 lunches out of this. My favorite part of this recipe is how easy it would be to size up or down and personalize with different veggies.
This sounds like a yummy recipe but I’m wondering why it’s called Teriyaki when it uses soy sauce and not teriyaki sauce. I’ll be trying it with real teriyaki sauce as it is gluten free and gluten free soy sauce is often hard to find.
“Real teriyaki sauce” is made from soy sauce and sugar mixed with other ingredients depending on the recipe and region the cook is from. If you are buying bottled sauce that is gluten free it probably uses coconut aminos or tamari as a base, but those are definitely substitutes for the traditional soy sauce base.
Very meh. Even with more chicken and more sauce than it called for, it had way, way too much rice. Vegetables need to be partially thawed first, otherwise they won’t cook fully.
Really yummy! It worked great!
Love your recipes
Unfortunately this didn’t turn out well for us. The veggies and rice didn’t get cooked all the way through and the flavor was a little off.
This recipe just did not work out for us. The rice didn’t cook well enough and it was seriously lacking in flavor. We ended up having to toss it. This is our first as we usually love your recipes.
Easy to cook (Instead of chicken, I used shrimp that had to be eaten since the package in the freezer was getting old), but agree with the other comment that said it was flavorless. Luckily that was fixed with a little more teriyaki sauce. Next time, I’ll use chicken broth instead of just water.
Still, a pretty decent recipe, all in all.
I used a jar of teriyaki sauce as I’ve recently moved house and haven’t fully stocked the pantry, I found the meal to be delicious, I added more chicken and it was delicious!! I’m currently cooking again right now using beef but the same concepts with the rice, veggies etc. It smells amazing already. Love easy meals in one pan that are filling and tasty.
I doubled up the recipe so I can have it throughout the week on the go between work and school … also used fresh veggies rather than frozen … never tried cooking chicken and rice in the same vessel, so this is new territory for me.
But your recipes have never disappointed me yet, and this one didn’t either. Love cooking magic and love your website!!!
This was great! I scaled the amount of rice/water back to 1c/1.5 c leaving everything else the same. I was happy with that ratio of rice to chicken/veg. It gave me about 3 servings. I added some garlic sriracha for more kick, too. Will definitely make it again!
thank you
Very good! Notes: Jasmine rice is a must in this recipe. Put a bottle of Sriracha on the table for any takers (we love Sriracha). I used up an old bottle of stirfry sauce that was about to expire. Next time I will use the recommended sauce in the recipe!
This is delish! Perfect flavor and mix of food groups for me! I used morningstar chik’n strips meat alternative and it tastes wonderful! Will make this again for sure!
I am making my own backpacking meals for an upcoming trip, and your recipes are so easy and so delicious compared to other backpacking recipe sites. I made this last night to test it, and it was delicious! I used Butler Soy Curls, freeze-dried Just Veggies, Minute Rice, added everything to my bowl, then poured 12 oz boiling water over it to cook. In 10 minutes, I had a delicious meal that I’ll even add to my normal rotation at home. I have made your recipes for years, and I’m just starting to convert them to backpacking recipes. You could easily have a whole section of your site just for us! Thank you!
That’s so cool! I’m sure you’ve seen Freshoffthegrid.com? Their recipes look pretty simple!
We made this for supper tonight. I cooked the chicken, ginger, and garlic together. Then removed the chicken to a container. Second I cooked 3 carrots and a red pepper that I had previously chopped, for about 5 minutes. Then followed the recipe as written after that. Added everything bu t the sauce and the frozen veggies. I cooked the rice for 10 minutes after it started to boil. At 10 min, I added the frozen veggies. Let it cook 5 min more. Then with heat off for 6 Ice mixture was watery when I added the frozen veggies, but it wasn’t 10 minutes later. Delicious!
This was excellent! I never knew I could make food that tasted this good. Wish I’d tried it sooner. Not too complicated and a wonderful flavor. We did make a second batch of the sauce for extra flavor, so less healthy I suppose, but way cheaper than eating out!
Super easy and super good! After reading the comments, I did end up adding another five minutes to the cooking time for the rice and veggies (left over the heat for 10 minutes instead of five) with another few tablespoons of water to make sure it steamed. Turned out perfect, and my mother who is a very picky eater absolutely loved it! This will make it into our regular meal rotation for sure!
Shortcut version: Since I was cooking for one and had the sauce in the fridge, I made 1/3 recipe with Trader Joe’s Island Soyaki instead of individual sauce ingredients, using about 50/50 with water to cook rice/quinoa with grated garlic, ginger and diced grilled chicken, and a lot of fresh broccoli, snow peas, diced carrots, red bell pepper steamed on top of rice mix. I’ll be sure to make this again when I’m cooking for two! I’d probably add some soy sauce or oyster sauce to amp up the flavor a little if using the TJ mix.
Loved this recipe!! Yummy. We live near your blog manager, Kelly. I am friend’s with Kelly’s mom, Shelia. So excited to try recipes on this site. Ann
Flavour was nice but cooking instructions did not work. When I added the veggies there was still too much water in the rice. By the end the rice was mush and the veggies still frozen. I wish I had read through the comments before making :(
I will give this recipe the benefit of the doubt but it just didn’t really work out for me as written. Like some people previously said my rice ended up kinda undercooked and kinda mushy (I don’t know how I managed that) and my stirfry veg was still frozen. Honestly I would just cook all the components separately. I know that’s totally opposite of “one pot”. That aside the sauce was good and I even added a mayo sriracha drizzle.
Looks easy and delicious!!
Question… would like to try w fresh veggies. Do you suggest any changes in the cooking time?
Frozen vegetables are partially cooked before freezing, so they cook really quickly. Fresh vegetables will need more time, so you might be able to add them with the rice in the beginning, or try steaming them separately if you want more control over how much they are cooked, then stir them in at the end with the sauce.
Overall, this is a great recipe! I agree with another commenter that doubling the teriyaki sauce was a good move. I also doubled the ginger and garlic and added red pepper and onion because I like lots of flavor. Will definitely make again!
Made this tonight and was super easy. Love that there wasn’t too many ingredients and only one pan. Never made my own sauce before but it was super simple and yummy. Would never buy store bought teriyaki again. Husband loved it and he usually has some feedback but he was 100% satisfied
I loved the tasts of this, i think the kind of soy sauce made a difference, i use a filipino brand soy sauce. I also made this using some fresh veggies and some frozen, yummy and quick!!
I used riced cauliflower and swerve brown sugar to make it low carb keto friendly!
I loved the ease of this dish and not too many ingredients or dishes! I used jasmine rice, and might cut back to about 1 or 1-1/4 cup rice next time since I had to add some water at the end. The family loved it!
Our family liked this and it was super easy and quick. I used chickpeas instead of chicken to make it vegan.
Best use of some common pantry ingredients!
This was a good recipe and the steps were easy to follow, but I kinda found it to be flavorless. I did everything as directed, but I ended up dumping more soy sauce and some sriracha in it towards the end. Next time, I think I will made double the amount of teriyaki sauce simply because there is a lot of stuff in the pan and I love teriyaki sauce. Otherwise, this is a solid, easy weeknight recipe!
This recipe is DELICIOUS and very easy but I did have a problem with my rice not cooking all the way. I should have listened to my own instincts, I always need to cook rice for 20 minutes on low. I think 5 more minutes on the heat would have done it. The family was so hungry after a long day in the sun that we didn’t even care, we ate it anyways. Even my super picky son said “oh my gosh this is soooo good.” I’ll just know to cook it for 15 minutes on low before adding the veggies instead of 10 next time.
Do you think you would be able to cook the rice separately in a rice cooker first?
Probably so! But I haven’t tested it yet myself. If cooking this in a rice cooker, I would sauté the chicken, garlic, and ginger first, then add the rice and water, and cook until the rice is finished. Add the frozen vegetables, cook five minutes more, then pour on the sauce and fold until combined.
This was delicious and made quite a lot. I made it exactly as directed, it was super easy, fast, and I have leftovers for a few days. Will definitely make this again!
This was delicious! We used long-grain rice because we already had a full bag when quarantine started, and decided not to buy the jasmine rice. It cooked fine with the times given and wasn’t soupy at the end. Since we forgot to add the pineapple to the sweet chili chicken stirfry, we added the pineapple tidbits to this. I would do that again. Was a big hit with my family.
I enjoyed this far more than expected. It was a solid meal. I’d make it again for sure.
If I want to make 4 servings, should I double everything?? Can’t wait to try it. Sounds yummy.
Just simply add 4 to the servings box and the recipe will adjust! :)
So delicious, I made 4 servings but it would have been better as 6. My rice went very goopy at the end, not sure why, but I think I had the heat too high in the final stages. Definitely going to make this again!
Made this today and it was delicious. I had the same problem as a few others though, too much liquid. I even put a whole cut up raw potato in there and it was still too much liquid. Still tasty, just soggy rice. I used fresh vegetables and regular white sugar, still tastes really nice. Will just add less water next time.
You mentioned meal prepping, would this recipe also freeze well? I like to have single servings of frozen meals on hand.
I was hoping to find an answer to this question as well. I made this last night and I have enough leftovers to feed an army!
Would a sauce pan work or would I be better off using a rice cooker?
A sauce pan or skillet would be best.
Could you use chicken thighs instead of breast for this?
Yep, absolutely, and you don’t have to do anything differently. :)
Definitely too much fluid, with the water AND the sauce AND the moisture from the frozen veggies. I suggest adding another half cup of rice or reducing the water by half a cup. It was edible, but fairly soggy.
I used unfrozen vegetables and they turned out perfect as well! Love the simplicity and tastes perfect.
Thanks Brooke!
I made this for dinner last night and just finished eating the leftovers for lunch. I wouldn’t call it “teriyaki,” but it’s very good! I make a chicken stir-fry that’s similar, but this is much easier, and maybe even better! I used chicken broth instead of water, and added a dash of red pepper flakes and some fresh ground black pepper. I’ll definitely be making this again and throwing out my old stir fry recipe!
If I want to you vegetables that are not frozen do I add them in a little later?
If you want to use fresh vegetables, you’ll actually need to add them a little earlier, since frozen vegetables are par-boiled (partially cooked) so all they need less cooking time. :)
First things first, this does not taste like teriyaki. BUT, that being said this is a great recipe does taste very good, just little to no sweetness. I did this in my dutch oven and the vegetable mix I used was a 14.5 oz bag so I let them steam on top of the rice and chicken for an extra 2 minutes and made just a hair more of the sauce mixture. Everything came out cooked perfectly, tender chicken, well cooked rice and crunchy veggies. This is definitely more of a savory recipe and the sesame oil was prevelant in a nice way.
Made this tonight and it was easy and delicious!! Been trying to add recipes to my rotation – saw this post and happened to have all the ingredients!! Love that it’s one pot and the directions were so clear and easy to follow – as a baker at heart I love the details and the reason why behind each step :-)
I want to make this for a family who just lost a child. Can you give me freezing/reheating instructions?
Unfortunately I’ve never tried to reheat this dish whole. I only microwave single portions, so I’m not sure the best method to reheat as an entire dish.
Alright, thank you for responding!
What are the odds that 3 Beth’s respond to each other lol
Oops…I need my eyes checked haha!
Ha!
Delicious and quick recipe!!! I used a can of chickpeas instead of chicken so it’d be vegan. Also used basmati rice as that’s what I had! Will def make again!!
CAN YO USE CHICKEN STOCK INSTEAD OF WATER FOR THE TERIYAKI CHICKEN AND RICE?
Yes, that will add even more flavor. :)
This tastes so good! I made it in the pressure cooker, and I used brown basmati rice, and I doubled the sauce, though I probably used 2/3 of it doubled. I think the flavors are lovely. Thanks for this guide!
You’re accompanying me on yet another move, Beth! This time to a summer research position where I’m living in a small studio apartment with limited kitchen supplies. I have a chopping board, a knife, and a pot = Budget Bytes to the rescue!
Made this tonight and it was delicious. I don’t have any measuring utensils so I just eyeballed everything (a dangerous game to play with rice) but it came out amazing. I added sriracha to the teriyaki sauce.
My plan is to cook my way through many more of your one-pot meals over the next few months. You don’t even know me, but you’re saving my butt again.
Awesome! And I’m seriously impressed with your eyeballing skills! Even when I try to do that it goes very wrong. LOL!
Has anyone doubled this?! I’m hoping to make it tonight and have leftovers for the whole family. :)
Hey, I found this recipe (clearly plagiarized from here) at <>. I don’t know if you want to get it taken down but I thought I’d let you know.
Thanks for the heads up! Unfortunately your link didn’t post. :(
Recipes are meant to be shared get off your high horse
Sharing is one thing, plagiarizing and profiting off of someone else’s work is another. Unfortunately there are a lot of scraper sites that use other peoples’ copyrighted content in order to generate ad revenue. If that’s the case, it’s not legal and not ethical.
I made this with reconstituted soy curls for a vegan version and it was good! The recipe makes a lot and as an added bonus, leftovers are delicious cold.
Any suggestions for swapping the Jasmine rice for cauliflower rice?
That’s going to work very differently. Rice absorbs liquid as it cooks, while cauli rice releases liquid as it cooks. So you’ll probably want to eliminate the water in the recipe and just add the cauli rice at the same point in the recipe, then sauté until it is tender. Then I’d probably just add the frozen veggies, sauté until those are heated through, and continue on with the sauce. That’s my best guess, but it’s hard to say without testing it out to see how it would actually work. :)
This was so easy and so delicious – It will definitely be a part of my work night recipe rotation.
Any suggestions for using tofu or tempeh in this dish?
I think tempeh would definitely hold up a lot better than tofu here. I suppose you could just sauté it briefly, like the chicken, and proceed as usual. It’s hard to say how it would turn out without testing it, though.
I’ve made this twice, the first time with long-grain white rice and the second time with jasmine rice. I think this NEEDS to be made with jasmine rice. Of course the jasmine rice adds to the flavor, but I had a hard time getting the white rice to cook fully. When I stirred in the sauce I discovered that there was still a lot of water on the bottom on the pan so I had to cook it longer. I ended up with rice that was a bit mushy on the outside but still a little crunchy inside. I’m so glad I gave this a second chance with the jasmine rice. I followed the instructions as written and it was cooked perfectly.
The second batch I made (with the jasmine rice) was actually for a coworker’s family, so I’m sensing a third batch coming soon!
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.
Just meal prepped this for next week’s lunches, and it was so delicious I couldn’t stop sneaking bites! I used basmati rice instead of jasmine because that’s what I always have on hand. For the life of me I couldn’t find a 12 oz bag of frozen asian vegetables, so I used a 10 oz. Also did 1.5x for the sauce. Fast, easy and delicious. This a keeper, thank you!
Any tips/suggestions for using brown rice instead? We have a ton of it and I hate seeing it go to waste.
Unfortunately brown rice requires more liquid and a longer cook time than white rice, so you’d have to make several adjustments to make it work, and with the longer cook time the chicken may over cook. So it’s hard to say without doing several rounds of testing how to make it work properly.
Thanks! I may just cook the brown rice separately instead. :)
You can parboil brown rice for 12+ minutes in boiling water, then drain, and use just like white rice. I haven’t tried it in this recipe yet, but I will!
That’s a great tip! Thank you for sharing!
Hi, Aldi’s has quick-cooking brown rice, cooks in 15 mins like white rice. Really good. The only thing about Aldi’s is you can’t always count on something being there. :-(
I wish I could give this recipe 10 stars, it’s that good! It tastes exactly like something you’d order from a Chinese restaurant but so much better for you. I made this recipe exactly as written except I doubled the sauce. The rice came out perfect and the flavor was amazing. Thanks Beth :)
I’m so glad it was such a hit for you! :)
I think I might be able to do this in the instant pot! Any suggestions?
You can definitely do it the same way using the sauté and rice cooker setting, but I am not well versed enough with the IP to make a suggestion for the pressure cooker setting.
How do you recommend making this recipe vegetarian?
I would use shelled edamame in place of the chicken. :)
Made this for dinner last night – another winner! Made a TON of leftovers, but that’s not necessarily a bad thing :)
I made this last recipe last night (exactly as written), and it was SO good. Definitely adding it to my rotation.
I second that! Your instructions and pictures are so clear and helpful! Thank you!
What an excellent recipe! Because my husband is a meat lover, I doubled the amount of chicken and made twice the amount of sauce and it came out great. Other than that, I followed the recipe exactly. So many great layers of flavor! A real winner! My husband prides himself on his homemade fried rice (and it really IS awesome!) and it takes him a long time to layer in this ingredient, and let it simmer, then adding that ingredient, etc. After tasting this recipe, he doubted he’d ever make his traditional fried rice again!!! Wow! What a lovely compliment! Hope you enjoy it as much as we did!
Wow, that’s a huge compliment! Thank you!
Forgot to buy toasted sesame oil while I was out and about, so I used the basic sesame oil I had in the pantry. Followed everything exactly and it is DELICIOUS! On my second bowl as I type. Hopefully i’ll save some for the husband for when he gets home from work.
Delightfully easy and quick and yummy.
Planning to make this with pre-steamed (or parboiled) vegetables plus baked tofu. Thanks — this looks great!!
Great recipe! Turned out great, my only question is I made it and all of the rice stuck together and became kind of mushy. Any idea what I might have done wrong? Because otherwise it was great!
I would let it sit for an extra five minutes with the lid on and heat turned off at the end (so ten minutes total). That decompression time really makes all the difference. Also, be careful when folding in the vegetables and sauce. If you over stir, it can make the rice kind of gummy and mushy.
This looks like a great recipe. How long does ginger stay good in the freezer? Whenever I buy it I usually keep it in the fridge then toss it, only using it once.
Months :) I honestly never keep track.
Tasty and frugal; who could ask for more !
This was SO EASY and SO QUICK with little to no prep. Prepping my meals is my least favorite thing so I was glad about that. It came out PERFECT and DELICIOUS. This is definitely going to be a dinner staple.
Are the veggies from frozen mainly for convenience, or because they’re usually parboiled? (Just wondering if I need to change anything if I use fresh veggies)
Both. :) If you use fresh, you may want to add them in a the same times as the rice so they cook a little longer, but that also might be a little *too* long for them to cook. It’s hard to say without trying it first, but the five minutes probably won’t be enough time for fresh vegetables.
Do I rinse the rice before adding to skillet?
You can, yes.
Rice has been my go to recipe since like forever! Can’t to try this one at the soonest!
I made this for supper tonight and my entire family agreed that it was delicious! And it was so quick to make. Yay! My kids (10&6) shovelled it down. We even have enough left over for 2 more good sized servings. We would have had 3, but my husband went for seconds. Thank you so much!
Love this recipe. But beth, I had a question. Is a Cast Iron Skillet appropriate for this?
If you have one that has a tight fitting lid, you could do this in a cast iron skillet.
Do you think this could be made in a pressure cooker?
Probably, although I don’t have instructions for you. I’d have to do some testing.
Do you think you could use chickpeas for a vegetarian version?
Yes, but I think edamame would be even more awesome. :)
I have to make this, it sounds so good and super simple. Do you have to use sesame oil or can another type oil do?
The toasted sesame oil does have a very unique flavor, so I wouldn’t substitute it with something else. Just take note that not all bottles of toasted sesame oil actually say “toasted” on them. You can tell it’s toasted by the deep caramel color. Untoasted (or regular) sesame oil is a light straw color. You can usually find toasted sesame oil in the international foods aisle in most major grocery stores (Aldi and Trader Joe’s also make their own brand).
Thank you for giving such informative & clear instructions!! I know that took a lot of time on your part. Truly appreciated, though. Look forward to making this next week!