I recently made this Easy Teriyaki Fried Rice recipe with some leftover white rice and a frozen mix of corn, peas, and carrots! So good and super easy! Here’s a photo of the batch I recently made:
WHAT RICE TO USE?
It’s really up to you! I tend to mix it up depending on the leftovers I have. I love using short grain rice, medium grain rice, black rice, or even quinoa!
Leftovers really work best because the rice grains are dry and can easily be separated when making the fried rice.
As for this other batch, I used a mix of rice and quinoa. But really, any grain works! It’s up to you.
What I love about fried rice is how easy it is to make and you can really use any vegetables/proteins you have on hand.
HOMEMADE TERIYAKI SAUCE
It’s also a perfect bulk meal to prepare that doesn’t require much time nor effort. I personally love a good sauce with my fried rice so I made some of my favourite teriyaki sauce.
But on days when I’m in a rush, I go for the trusty soy sauce to season my rice.
This homemade teriyaki sauce recipe can also be a glaze for some fried foods or as a dip! It’s really versatile so you can have it in different ways!
Check out the full recipe below!
Also you can check out other recipes you can enjoy with the teriyaki sauce:
- Katsu Sushi Sandwiches and Rolls
- Baked Teriyaki Cauliflower Balls
- Eggplant and Tofu Teriyaki
- Tofu Katsu (Enjoy with a generous amount of teriyaki sauce on top!)
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
Easy Teriyaki Fried Rice
Ingredients
- 3 cups leftover cooked rice or grain of choice, see notes
- 1/2 cup firm tofu sliced into small cubes
- 1/4 cup bell peppers diced*
- 1/4 cup corn*
- 1/4 cup diced carrots*
- 1/4 cup peas*
- 1/4 cup purple cabbage shredded*
- 2 garlic cloves minced
- 1/3-1/2 cup homemade teriyaki sauce or store-bought, adjust depending on your desired taste!
- Neutral oil for cooking
- 1-2 tbsp toasted sesame oil to finish
- Sesame seeds for topping
Instructions
- Heat a large pan. Pour in 2 tbsp oil.
- Once the oil is hot, sauté the garlic until slightly golden brown. Add in the vegetables and tofu.
- Cook until tender. Mix in the rice/quinoa.
- Pour in the teriyaki sauce and cook for 2-3 minutes.
- Turn off heat and enjoy while hot! Feel free to add more teriyaki sauce before eating! Finish with sesame oil and sesame seeds.
WATCH Video
Notes
- Rice:
- Cooked and cooled rice is the best for fried rice! I love to use day old rice that’s been kept in the refrigerator and I just separate it before cooking.
- Vegetables:
- The vegetables are really up to you! Feel free to use what you have on hand.
NUTRITIONAL INFO
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This Post Has 9 Comments
Literally the best fried rice I’ve ever made! Your homemade teriyaki is AMAZING. Thank you!
Thanks Sarah, glad you enjoyed it!! 🙂
Very tasty. Thank you for sharing!
Thank you too! ◡̈
I haven’t made Fried Rice using teriyaki sauce yet but I usually make My fried rice using Just soy sauce and when I eat it Sometimes I put a little bit of oyster sauce on it I don’t put it in when I cook it in a sauce pot because it would get stuck in the pot and that’s why I wonder if you add Teriyaki Sauce when you’re getting ready to eat since Teriyaki sauce has sugar in it and you don’t want your flavors stick in your pot.
Hey George! I add the teriyaki sauce last and keep a good eye out so it doesn’t burn/stick to the pan 🙂
Just a note, toasted sesame oil should NEVER be used to fry with, should only be added after off the heat. It has a low smoking point and will burn and can be very carcinogenic
I have used this recipe since I found it and love it. I just store in the fridge to use. I have found that adding pinapple juice or lemon makes it better along with using brown sugar instead of white but that is just personal taste.
Ooh I can imagine pineapple juice adding that extra layer of flavor 🙂 thanks for the tips too!