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Teriyaki Rice

Teriyaki Rice Recipe


  • 2.5 Cup Cooked Rice
  • 3 Eggs
  • 1.5 Cups Peas and Carrot (or vegetables of your choice)
  • 1 Cup Chicken Breast diced
  • ¼ Cup Teriyaki Sauce
  • ½ Cup Red bell chopped
  • 2 Tablespoons Sesame Oil (or your choice)
  • 2 Sticks Green onions chopped
  • 1 Teaspoon Garlic powder
  • 1 Teaspoon Onion powder
  • 1 Teaspoon Ginger powder
  • Salt and pepper


  1. Clean the chicken, dice, season with onion, garlic, ginger powder, salt, and pepper.

  2. In a small bowl, whisk the eggs season with salt, and pepper.

  3. Place a wok or pot over medium-high heat, add a tablespoon of oil and scrambled or cook the eggs, remove onto a plate and set aside.
  4. Increase the heat to high-heat add the remaining the oil and add the seasoned chicken, cook on both sides for about 2 minutes.

  5. Add the red pepper and the green onion.
  6. Add the carrot and peas and mix.
  7. Add the cooked rice and combine.
  8. Add the teriyaki sauce and combine, allow everything to warm up.
  9. Add the cooked eggs and use a spoon to break the egg apart, then mix everything together.
  10. Check the season and adjust if necessary.
  11. Serve and enjoy.

Recipe Notes

Teriyaki Sauce

1/4 cup soy sauce, 1 Tablespoon granulated sugar, 2 teaspoons brown sugar, 1/2 teaspoon ginger powder, 1-2  garlic (minced), 3 tablespoons water (divided), 1 teaspoon sesame oil (or your choice), 1 teaspoon cornstarch.

Separate one tablespoon of water and cornstarch, then heat the remaining ingredients, when it thickens a little bit make a slurry (mix water and cornstarch) then add to the mixture and mix. Cook until the sugar dissolves.