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Teriyaki chicken egg fried rice with vegetables

Teriyaki chicken, egg fried rice with vegetables

Tender pieces of marinated chicken breast with cooked to perfection egg fried rice and full of flavour vegetables. Very easy family meal, easy to make and perfect served for lunch or dinner.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Asian, Ramona's Cuisine
Keyword chicken, chicken breast, how to make teriyaki chicken
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 519kcal


  • chopping board
  • knife
  • pans x 3
  • pot
  • grater
  • vegetable peeler
  • wooden spoon
  • bowl


For the teriyaki chicken

  • 4 med chicken breasts approximately 500 g meat cubed
  • 4 tbsp teryiaki sauce
  • 2 tbsp lemon juice or tamarind
  • 1 tbsp sweet soy sauce
  • 1 tsp Worcestershire sauce
  • 2 tsp ginger freshly grated
  • 2 cloves garlic freshly grated
  • 1/3 tsp black pepper freshly ground
  • 1 tbsp coconut oil

For the rice

  • 1.5 cup jasmine thai rice any basmati will be great too
  • 3 cups water
  • 1 cup peas fresh or frozen
  • 1 tbsp coconut oil

For the vegetables

  • 1 small broccoli made into floretts
  • 3 small carrots shaved with a peeler or cut julienne
  • 2 med red onions roughly chopped.
  • 300 g spring greens I used collard greens here ( remove the very thick stems)
  • 1/2 tbsp ginger freshly grated
  • 2 cloves garlic freshly grated
  • 1 tbsp coconut oil
  • 1 pinch salt sea salt or pink Himalayan
  • 1 pinch black pepper freshly ground
  • 1 tbsp sesame seeds to sprinkle over



  • Start by cutting the chicken breasts into cubes/chunks that are no bigger than 1 inch/2 cm. Put this into a bowl and add all the other ingredients. The 2 cloves of grated garlic, 2 tsp grated ginger, 4 tbsp teriyaky sauce, 1 tbsp sweet soy sauce, 1 tbsp Worchester sauce, 2 tbsp lemon juice or 1 of tamarind and the 1/3 tsp black pepper. Mix well and set aside.
  • Rinse the rice thoroughly by running plenty of water through it. Allow it to rest for a few minutes while you prepare the veggies.
  • I always cook simultaneously so preparation is crucial especially with a dish like this. While the chicken marinades, and the rice rests, I am preparing the veggies. Wash, peel and chop, cut, shave whatever they need doing. Place all on a big plate or chopping board.


  • Place a medium-sized pan on fire, add the rice and the water. Cook (covered with a lid) on medium fire until the rice starts to boil then turn the fire on low and cook for approximately 10 min. When it's ready, turn the heat off and set aside.
  • While the rice is cooking, place one or two pans on medium fire. Just deal with one if parallel cooking isn't your thing.
  • Place a deep pan on medium fire, add the 1 tbsp coconut oil, the chopped red onions cook for 2 minutes tossing them from time to time. Add the ginger and the garlic, followed by the carrots cook for one minute, stirring a couple of times. Bring in the chopped greens and the broccoli florets. Cook on high fire for 5-6 minutes tossing every 30 seconds. Season with a pinch of salt and some black pepper. When ready, cover and set aside for a little later when serving.
  • Simultaneously, place another pan on med fire, add 1 tbsp coconut oil, add the marinated chicken breast and cook for 7-8 minutes stirring occasionally. Turn off the heat when ready.
  • Cook the egg fried rice by placing a pan on medium/high fire, add 1 tbsp coconut oil and when hot add the eggs. Scumble the eggs and when cooked, add the rice and the peas. Mix or toss around to make sure it gets nice and hot. Take out on the serving plates directly. Add the meat and the vegetables to the serving plates, sprinkle some sesame seeds and serve. Enjoy!


Calories: 519kcal | Carbohydrates: 88g | Protein: 16g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 901mg | Potassium: 991mg | Fiber: 11g | Sugar: 13g | Vitamin A: 11253IU | Vitamin C: 183mg | Calcium: 323mg | Iron: 3mg