Teriyaki Fried Rice

Got a WINNER of a fried rice dinner for you today! Break out your wok (that you hopefully didn’t have to publicly humiliate yourself to receive #worthit) to whip up Teriyaki Fried Rice — sizzling fried rice flavored with a savory-sweet homemade teriyaki sauce that takes minutes to make!

I don’t know about you but I usually skip recipes that call for bottled teriyaki sauce because it’s typically way too sweet.

My homemade sauce though, is made with ingredients I bet you already own, and isn’t overly sweet. It’s the perfect fried rice sauce!

I’m calling this recipe a 20 minute meal if you use rice you’ve cooked the day or night before. If that’s the case then dinner will absolutely be on the table in 20 minutes. If you need to cook fresh rice, it’ll be more like 45 minutes, but since rice doesn’t need baby sitting while it’s cooking, your active cooking time should still remain relatively the same. Go for it!

Start by cooking 1-1/2 cups brown rice in 3 cups chicken broth. I use short-grain brown rice, but you can use long grain if that’s what you have on hand. You could also use white rice but decrease the amount of chicken broth by 1/4 cup, as white rice doesn’t need as much liquid as brown rice.

Bring the chicken broth to a boil then add the rice, place a lid on top, and turn the heat down to medium-low. Cook until the rice is tender, 40-45 minutes.

Next get to work on the homemade teriykai sauce which again, has just the right amount of sweetness.

To a skillet or saucepan combine 1/4 cup gluten-free Tamari (or soy sauce if not GF), 2 Tablespoons water, 2 Tablespoons sugar, 1 Tablespoon mirin, 2 teaspoons brown sugar, 2 cloves minced garlic, and 1/4 teaspoon ground ginger.

Cook the mixture over medium heat just until the sugar dissolves, 2-3 minutes.

Next drizzle in 1 teaspoon cornstarch stirred into 2 teaspoons water then let the sauce simmer for another minute or so, just until it’s slightly thickened. That’s it! Homemade teriyaki sauce in under 5 minutes.

Set the sauce aside while you get to stir frying.

Heat 1 teaspoon high heat oil in a large wok or skillet over medium-high heat then add 8oz chopped shrimp, season lightly with garlic salt and pepper, then stir fry until the shrimp is cooked through, 1-2 minutes. Remove to a plate then set aside.

If you don’t like shrimp, chicken, pork, steak, or tofu are great alternatives.

Heat another teaspoon oil in the wok then add 1 cup sweet corn kernels, 1/2 cup peas, and 2 chopped green onions then stir fry until they’re heated through, 2-3 minutes.

Finally, add the cooked rice, shrimp, and teriyaki sauce back into the wok and toss to combine.

SO GOOD!

Scoop the rice into bowls then devour!

Savory, with that signature teriyaki-sweetness, this fried rice is incredible. My favorite fried rice recipe to date. Hope you enjoy, too!

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Teriyaki Fried Rice

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by Kristin Porter

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 4

GFGluten FreeDFDairy FreeEFEgg Free

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Teriyaki Fried Rice is made with a homemade, gluten free teriyaki sauce. Use leftover rice to get this dinner on the table in 20 minutes!

Equipment

• Large wok

Ingredients

• 1-1/2 cups gluten free brown rice, long or short-grain
• 3 cups gluten free chicken broth
• 2 teaspoons vegetable or wok oil, divided
• 8 oz chopped shrimp, could use chicken, steak, pork, or tofu
• garlic salt and pepper
• 1 cup sweet corn kernels
• 1/2 cup peas
• 2 green onions, chopped

For the Teriyaki Sauce:

• 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
• 2 Tablespoons water
• 2 Tablespoons granulated sugar
• 1 Tablespoon mirin
• 2 teaspoons brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch
• 2 teaspoons water

Directions 

• Bring chicken broth to a boil then add rice, place a lid on top, turn heat down to medium-low, and cook until rice is tender, 40-45 minutes. Alternatively you could use 4-1/2 cups cold, leftover cooked rice.
• Meanwhile, combine teriyaki sauce ingredients EXCEPT for the cornstarch and water in a small saucepan or skillet over medium heat then cook until sugar is dissolved, 2-3 minutes. Stir together cornstarch and water in a small dish then drizzle into sauce mixture and simmer until thickened and bubbly, 1-2 minutes. Set aside.
• Heat a large, nonstick wok or skillet over medium-high heat then add 1 teaspoon oil. Lightly season the shrimp with garlic salt and pepper then add to wok and stir fry until cooked through, 2 minutes. Remove to plate then set aside.
• Heat remaining teaspoon oil in the wok then add corn, peas, and green onions. Stir fry until heated tender, 3-4 minutes, then add rice, cooked shrimp, and teriyaki sauce Toss to combine then serve.

Notes

• Fried rice is a great way to use leftovers! Throw in any type of cooked protein or veggies that are in the fridge or freezer.

Nutrition

Calories: 429kcal, Carbohydrates: 75g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 95mg, Sodium: 1654mg, Potassium: 528mg, Fiber: 5g, Sugar: 13g, Vitamin A: 221IU, Vitamin C: 10mg, Calcium: 85mg, Iron: 3mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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