Chicken Teriyaki Rice Bowl

Chicken Teriyaki Rice Bowl

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Connie Veneracion


  • 12 chicken thigh fillets about 700 g., cooked as chicken teriyaki (get the recipe)
  • 1 tablespoon cooking oil
  • 6 eggs beaten
  • 1/4 cup teriyaki sauce
  • 6 cups cooked rice
  • salt to taste
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • large handful cilantro torn


  • Let the chicken teriyaki rest for about ten minutes.
  • While the chicken fillets rest, heat the cooking oil in a non-stick pan. Pour in the beaten eggs and cook just until set.
  • Cut the chicken fillets into thin strips.
  • Roughly chop the cooked eggs.
  • Reheat the reserved teriyaki sauce in a wok or large frying pan. Let boil until reduced and a bit thickened. Watch it carefully though to prevent scorching.
  • Throw in the rice, season with salt (important!) and toss continuously until heated through. Add the chicken strips and eggs. Toss until well distributed.
  • Transfer the chicken and rice to a wide serving bowl. Sprinkle in the toasted sesame seeds and cilantro.