Teriyaki Chicken Fried Rice with Chilli Oil
Smoky wok fried rice with chicken, scrambled egg and peas, seasoned with teriyaki and finished with a drizzle of chilli oil.
Made with Chinese chilli oil and Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break up any clumps in the cold rice with your fingers.
- 2
Heat 1 tbsp oil in a large wok over a high heat. Fry the chicken for 5 to 6 minutes until golden and cooked through with no pink. Remove to a plate.
5 min 30 s - 3
Add the remaining oil, carrots and peas and stir fry for 2 minutes. Push to one side and pour the eggs into the gap. Scramble for 1 minute until just set.
3 min - 4
Tip in the rice and stir fry for 3 minutes, pressing it against the wok, until it is hot and some grains turn crisp.
3 min - 5
Return the chicken. Add your ready made teriyaki sauce (see the base recipe) and toss for 1 minute.
- 6
Serve topped with the spring onions and a drizzle of your homemade chilli oil.
Tips
- Day old rice is drier and fries better. Cool freshly cooked rice within 1 hour and chill it before using.
- Use a very hot wok and keep the rice moving.
- Add a splash of water if the rice sticks.
Storing and freezing
Cool leftovers within 1 hour. Keeps 1 day in the fridge. Reheat only once until steaming hot all the way through, as reheated rice can cause food poisoning.
Questions
Why use cold rice?
Freshly cooked rice is too wet and turns mushy. Cold, dry rice fries into separate grains. Cool it quickly and refrigerate within an hour.
How spicy is it?
Mild to medium. The chilli oil adds the heat, so add more or leave it out if you cook for children.
More made with chinese chilli oil
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.