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A delicious plate of glazed Chicken Yakitori and Rice with vibrant sautéed vegetables and green onions.

Irresistible Chicken Yakitori Fried Rice

A quick, flavorful fusion dish that combines savory Japanese yakitori-glazed chicken with crispy, aromatic fried rice — the perfect 30-minute weeknight meal.
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Course: Dinner, Main
Cuisine: Fusion, Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked white rice (day-old, cold)
  • 1 cup chicken thighs or chicken breast, diced
  • 3 tbsp soy sauce (divided)
  • 2 tbsp mirin or substitute with sugar-water (divided)
  • 2 tbsp cooking oil (vegetable or sesame, divided)
  • 2–3 garlic cloves, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • salt and pepper to taste
  • 2 green onions, chopped
  • sesame seeds (optional for garnish)

Equipment

  • Large skillet or wok
  • cutting board and knife
  • Mixing Bowls
  • Spatula or cooking spoon

Method
 

  1. Cut chicken into bite-sized cubes. In a bowl, combine chicken with 2 tbsp soy sauce and 1 tbsp mirin. Let marinate for at least 15 minutes.
  2. Heat 1 tbsp oil in a skillet or wok over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes. Set aside.
  3. In the same pan, add remaining oil. Sauté minced garlic for 30 seconds, then add frozen vegetables. Cook for 3–5 minutes until heated through.
  4. Add cold, day-old rice to the skillet. Break up clumps and stir in remaining 1 tbsp soy sauce and 1 tbsp mirin. Stir-fry for 2–3 minutes.
  5. Return cooked chicken to the pan. Toss everything together and heat through. Season with salt and pepper to taste.
  6. Serve hot. Garnish with chopped green onions and sesame seeds if desired.

Notes

Use day-old cold rice for best texture. Substitute mirin with sugar and water if unavailable. Add sriracha for spice, or swap in shrimp or tofu for variation. To reduce sodium, use low-sodium soy sauce or tamari.