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Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice Recipe - Fried rice is always on everyone’s list when it comes to Chinese takeout. It’s hearty with layers of flavor, and everyone loves it. That is exactly the case with this teriyaki fried rice. Although we are using cauliflower rice, this dish is still very hearty and it does not disappoint when it comes to flavor. You can easily double the recipe to feed more people.

Fat: 17.6 g
Carbs: 8.5 g
Net carbs: 6.5 g
Protein: 11.8 g
Fiber: 2 g
Chicken Teriyaki Fried Rice Recipe


  • ¼ cup (60 ml) coconut aminos
  • 1 tsp grated ginger
  • 1 tsp garlic powder
  • 1 tbsp (15 ml) sesame oil
  • 1 tsp golden monk fruit sweetener
  • ½ tsp crushed red pepper flakes
  • 3 tbsp (45 ml) avocado oil, divided
  • ½ lb (226 g) boneless skinless chicken thighs, cut into strips
  • Sea salt and black pepper
  • 1 bell pepper, cut into ½-inch (1-cm) cubes
  • 1 onion, cut into ½-inch (1-cm) cubes
  • 5 oz (142 g) sliced portobello mushrooms
  • 1 (12-oz [340-g]) bag frozen cauliflower rice
  • 1 scallion, finely chopped

How to make Chicken Teriyaki Fried Rice

  1. To make the sauce, mix the coconut aminos, ginger, garlic powder, sesame oil, sweetener and crushed red pepper flakes in a small bowl. Stir to combine and set it aside.
  2. Heat a nonstick skillet over medium-high heat and add 2 tablespoons (30 ml) of avocado oil. Season the chicken thighs with salt and pepper and add them to the hot skillet. Sear the chicken for about 2 to 3 minutes per side.
  3. Remove the chicken from the pan and set it aside. Add the bell pepper, onion and mushrooms to the pan. Drizzle the remaining tablespoon (15 ml) of avocado oil over the vegetables and sauté, stirring frequently for 5 to 7 minutes. Season with salt and pepper.
  4. Now return the chicken to the pan and pour the sauce into the pan. Continue to sauté, stirring frequently, for 2 minutes, until the sauce begins to thicken. Then stir in the frozen cauliflower rice and increase the heat to high. Toss the cauliflower with the rest of the ingredients. Sauté for 5 to 7 minutes, or until the cauliflower is tender and all the liquid has evaporated.
  5. Taste and season the cauliflower mixture with more salt and pepper if necessary. Add the scallion to the fried rice and give it a gentle toss. Serve immediately.