Teriyaki Rice
Transform your weeknight dinner routine with this flavorful and satisfying Teriyaki Rice recipe! Combining fluffy white rice, a medley of vibrant vegetables, and an irresistible homemade teriyaki sauce, this dish is as nourishing as it is delicious. Infused with the savory and slightly sweet flavors of soy sauce, mirin, and brown sugar, the sauce clings to every grain of rice and perfectly complements the tender-crisp carrots, bell peppers, and peas. Customize with your choice of protein—whether tofu, chicken, or shrimp—for a hearty, protein-packed meal. Topped with green onions and sesame seeds for an aromatic finish, this one-pan recipe is a quick and easy dinner idea that’s perfect for busy nights. Ready in just 40 minutes, Teriyaki Rice is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup White rice (uncooked)
- 2 cups Water
- 0.25 cup Soy sauce
- 0.25 cup Mirin (or rice wine)
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Carrot (diced)
- 1 Bell pepper (diced)
- 2 stalks Green onion (sliced)
- 0.5 cup Frozen peas
- 1 cup Optional protein (tofu, chicken, or shrimp)
- 1 tablespoon Sesame seeds
- 2 tablespoons Vegetable oil
Instructions
Rinse the uncooked rice under cold water until the water runs clear. Add the rice and 2 cups of water to a pot, bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
In a small bowl, combine soy sauce, mirin, and brown sugar to create the teriyaki sauce base. In another small bowl, mix the cornstarch and 2 tablespoons of water to make a cornstarch slurry. Set both aside.
Heat 1 teaspoon of sesame oil in a saucepan over medium heat. Add minced garlic and grated ginger, stirring for 1 minute until fragrant. Reduce the heat to low, stir in the teriyaki sauce mixture, and gradually add the cornstarch slurry while stirring continuously. Cook for 2-3 minutes until the sauce thickens, then set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. If using optional protein, cook it in the skillet until fully cooked (about 4-5 minutes), then remove and set aside.
Add diced carrot and bell pepper to the skillet. Stir-fry for 2 minutes, then add frozen peas. Cook for an additional 1-2 minutes until the vegetables are tender-crisp.
Add the cooked rice to the skillet and toss to combine with the vegetables. Return the optional protein to the skillet if using.
Pour the homemade teriyaki sauce over the rice mixture and stir well to coat all the ingredients evenly. Cook for another 2-3 minutes, stirring frequently.
Remove the skillet from heat and garnish the teriyaki rice with sliced green onions and sesame seeds.
Serve warm and enjoy your homemade teriyaki rice!
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 42.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1612 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
