Chicken Fried Rice (Meal-Prep Friendly)

A quick and flavorful chicken fried rice made with seasoned chicken, vegetables, scrambled eggs, and a savory soy-teriyaki sauce. Perfect for easy weeknight dinners or meal prep.

Course Dinner, Main Course

Cuisine Asian

Keyword fried rice

Prep Time 15

Cook Time 25

Total Time 40

Ingredients

1 pack skinless chicken breast (2 breasts, ~1–1.1 lb)
Juice of ½ lemon
Splash of vinegar + water for cleaning
1 tsp garlic powder
1 tsp all-purpose seasoning
1 tsp black pepper
½ tsp chicken Seasoning
½ tsp maggi chicken seasoning
½ tsp ginger root seasoning
~2 drops browning
2 stalks scallion chopped
3 cloves garlic minced
1 small piece fresh ginger finely chopped
4 eggs
2 cups peas & carrots
2 cups sweet yellow corn
2½ cups white jasmine rice cooked, can substitute brown rice, cauliflower rice, or quinoa if desired
2 tbsp vegetable oil
2½ tbsp toasted sesame oil
¼ cup low-sodium soy sauce
2 tbsp teriyaki sauce
½ tbsp scotch bonnetpepper sauce or hot sauce / sriracha of choice (optional)

Instructions

Clean chicken with lemon juice, vinegar, and water. Trim excess fat and cut into 1-inch pieces.
Season chicken with garlic powder, maggi seasoning, ginger seasoning, all-purpose seasoning, black pepper, and browning. Mix well.
Prep aromatics and beat eggs with salt and pepper. Set aside.
Heat a large frying pan over medium-high heat. Add vegetable oil and toasted sesame oil.
Add chicken and sauté until fully cooked, flipping halfway.
In the same pan, add peas & carrots and sweet corn. Sauté 2–3 minutes.
Add garlic, scallion, and ginger. Sauté 30–60 seconds until fragrant.
Push everything to one side. Scramble eggs on the empty side, then mix into vegetables.
Add cooked rice and mix thoroughly.
Add soy sauce, mix well, then add teriyaki sauce and stir to combine.
Finish with optional scotch bonnet pepper sauce. Serve hot.

Notes

Cauliflower rice significantly lowers calories and carbs.
Use day-old rice for best texture.
Store in airtight containers for up to 4 days.