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Teriyaki Fried Rice

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This simple teriyaki fried rice is a fantastic way to transform leftover grains into a nutritious, high-protein meal. By using chilled, pre-cooked rice, the grains stay separate and take on a beautiful golden colour when sautéed with savoury teriyaki sauce and sesame oil. The addition of edamame beans provides a satisfying bite and a boost of plant-based protein, making this a much healthier alternative to your local takeaway.

Ideal for busy weekdays or as a meal-prep solution, this vegetarian dish is both light and filling. If you are packing this for a school or work lunch, transferring the hot rice into an insulated food flask will keep it warm until midday. Serve it as it is, or add a sprinkle of toasted sesame seeds for extra crunch and flavour.

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Ingredients for Teriyaki Fried Rice

  • 2 teaspoons toasted sesame oil

  • 2 eggs, lightly beaten

  • 2 spring onions, white and light green parts only, thinly sliced

  • 275g leftover cooked rice

  • 120ml cooked shelled edamame

  • 1 tablespoon teriyaki sauce

How to make Teriyaki Fried Rice

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  1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the spring onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.

  2. Divide the fried rice between two or three thermoses.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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