Teriyaki Chicken Fried Rice Casserole
This easy one-pan teriyaki chicken fried rice casserole combines juicy chicken, crisp veggies, and sweet-savory teriyaki sauce baked together for a comforting, crowd-pleasing dinner. Perfect for busy weeknights, meal prep, or feeding a hungry family with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs, diced
- 3 cups cooked white or brown rice (preferably day-old)
- 1.5 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
- 3/4 cup teriyaki sauce
- 2 tablespoons soy sauce (low sodium if preferred)
- 2 cloves garlic, minced (or 1 teaspoon pre-minced)
- 1 teaspoon grated ginger (optional)
- 1 tablespoon sesame oil
- 2 large eggs, lightly beaten (optional)
- 2–3 green onions, finely sliced (for topping)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with nonstick spray or oil.
- In a large mixing bowl, combine diced chicken, soy sauce, grated ginger, and minced garlic. Toss to coat and let sit while prepping other ingredients.
- Spread the cooked rice evenly in the bottom of the casserole dish, breaking up any clumps.
- Sprinkle frozen mixed vegetables evenly over the rice layer.
- Spread the marinated chicken pieces evenly over the veggies and rice.
- In a small bowl, whisk together teriyaki sauce and sesame oil. Pour the sauce mixture evenly over the casserole. Gently poke through the layers with a spatula to help the sauce seep down, but do not overmix.
- If using, pour the beaten eggs evenly over the casserole.
- Cover the casserole tightly with foil and bake for 30 minutes.
- Remove foil, gently stir the casserole (especially around the edges), and bake uncovered for another 15-20 minutes, until the sauce is bubbling, edges are golden, and chicken is cooked through (internal temp 165°F).
- Remove from oven and let rest for 5 minutes. Top with sliced green onions and toasted sesame seeds. Serve hot.
Notes
For best texture, use day-old rice. You can swap chicken for tofu or plant-based alternatives for a vegetarian version. Add extra veggies or swap in seasonal produce as desired. For gluten-free, use tamari and certified gluten-free teriyaki sauce. If the casserole looks dry before the final bake, drizzle a bit more teriyaki sauce or chicken broth. Let the casserole rest for 5 minutes before serving for best results.
Nutrition
- Serving Size: About 1/6th of casserole
- Calories: 390
- Sugar: 5
- Sodium: 900
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 43
- Fiber: 3
- Protein: 26
Keywords: teriyaki chicken, fried rice casserole, one-pan dinner, easy casserole, weeknight meal, Asian casserole, meal prep, chicken and rice, family dinner, oven baked