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!
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!
Equipment
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
MAKE THIS FOLKS! This was awesome! I made it with chicken, because that’s all I had. It’s going in our regular dinner rotation! So versatile…a great way to use leftover veggies that I have on hand. I will NEVER buy bottled teriyaki sauce again. Thanks Kristin!
So glad you hear you loved it, Kari!
Made this tonight. In my husband’s words… “You nailed it”. ;)
Wohoo! Always love hearing those words. ;)
Made this tonight! Thought it was great. Didn’t have any white wine on hand but the sauce was still great! Used Minute brown rice! As always extra corn and peas!
Pineapple Juice + Coconut rum + Peach schnapps (optional) = delicious cocktail! Also, I’m excited to try this recipe tonight!
I made this last evening for dinner and it was great! Tasted so fresh and light compared to take out. I didn’t have mirin or sweet wine and wasn’t going to go looking for it for only 1 tablespoon but I don’t think it made too much difference. I added a carrot and one egg in there too just for kicks. It was so fast to make. Loved it! Thank you for the great recipe.
This sounds and looks so amazing! I would’t have any sort of wine in my house though. Perhaps an alternative for that?
You could probably leave it out and it’d still be delicious!
Oooh this looks totally delicious, really healthy too. Will try this out!
Can I just say…I feel like I was one of the first people obsessed with Curtis Stone. I used to watch Take Home Chef when I was younger and dream that he would “pick me up” in the super market ;) And I am a sucker for Aussie accents!
I love your recipes. but hubs can’t eat rice so I won’t get to try this one for him, but when I go to visit my dad, I’ll be fixing this for him! Loved the pictures of you with Curtis – you never looked scared on stage!
AWESOME fried rice! Saw the recipe this afternoon and knew I would be making it for dinner. Being vegan, I loved that this fried rice recipe didn’t include eggs! A few changes I made were: cooking the rice in a rice cooker (while I went to the market, SO EASY!!). I also sautéed some roughly chopped mushrooms in a little sesame oil, soy sauce, S&P for an Asian flavor instead of meat/seafood. YUM YUM YUM! Thank you for this super.eary.recipe!!
So glad you enjoyed, Kayla!!
It looks great! Lovely illustrations.
Thank you so much. This looks SO good.
I had to laugh at your comment about the pineapple juice; I’m sorry. The reason that stuck my funny bone is that I have had that same feeling for years when needing 1 tablespoon of tomato paste in a recipe. Of course, now you can buy that in a tube similar to toothpaste! Problem solved although it’s much more expensive that way. I read a tip years ago and this will help you maybe with the Pineapple Juice problem. You can put the rest of the, in my case, tomato paste into an ice cube tray putting 1-2 tablespoons in each hole and freeze it. Then when frozen, put the frozen tomato paste ‘cubes’ into a freezer bag and save for the next recipe needing such a small amount instead of having to open an entire can then toss it. There is no reason you couldn’t do the very same thing with the Pineapple Juice as well. With the Pineapple juice frozen cubes, if you ever make punch, you can drop those into the punch bowl to help keep it cool and as they melt, they’ll just add a Pineapple flavor instead of diluting it if you used regular ice cubes. You can also buy the Pineapple Juice in the smaller 6 pack of 6 ounce cans too. Anytime I have leftover Pineapple Juice, I pour it into a glass and then add Squirt or another type of soda to make a refreshing drink.
Anyway, I’ll shut up now. Thank you again for such a great looking recipe.
Yum! This looks so flavorful and I like how it only takes 20 minutes to prepare! I love quick and simple meals!