Looking for an easy weeknight dinner that’s full of flavor, packed with vegetables, and helps you use up what’s already in your refrigerator? This teriyaki chicken and homemade fried rice dinner checks all the boxes!

I’m making boneless teriyaki chicken thighs in my Pampered Chef Deluxe Air Fryer & Oven and serving them with a big skillet of homemade vegetable fried rice.

One of my favorite things about this meal is that you really don’t need to follow an exact recipe for the fried rice. It’s a great way to use leftover rice and all those odds and ends in your vegetable drawer.

And the best part? While the chicken cooks in the air fryer, you can prepare the entire batch of fried rice.

Easy Air Fryer Teriyaki Chicken Thighs

Chicken thighs are a great choice for the air fryer because they stay tender and juicy. I’m using boneless chicken thighs that I’ve marinated in teriyaki sauce.

Ingredients

• Boneless chicken thighs
• Your favorite teriyaki marinade or sauce

Instructions

1. Preheat the Deluxe Air Fryer & Oven using the Roast setting at 375°F.
2. Set the cooking time for approximately 20 minutes.
3. Arrange the marinated chicken thighs on the sheet pan that comes with the air fryer, placing the thicker portions toward the outer edges.
4. Once the air fryer has preheated and displays “Add Food,” slide the pan into the oven and start cooking.
5. When the cooking cycle is complete, use an instant-read thermometer to check that the thickest part of each chicken thigh has reached at least 165°F. Continue cooking if necessary.
6. Allow the chicken to rest briefly before serving.

Why I Use the Sheet Pan

You can cook chicken directly on the air fryer racks, but when I’m using a sauce like teriyaki, I prefer the sheet pan.

Teriyaki sauce contains sugar, which can burn or drip during cooking. Using the pan keeps everything contained and makes cleanup so much easier.

Kitchen Tip: Your air fryer comes with a cooking guide that includes helpful charts for different foods. I refer to mine regularly when deciding which setting, temperature, and cooking time to use.

Homemade Vegetable Fried Rice

This is one of my favorite ways to clean out the refrigerator at the end of the week!

Fried rice is incredibly versatile. You can use almost any combination of vegetables, and it’s a wonderful way to stretch leftover rice into another meal.

For this batch, I found quite a collection of vegetables in my refrigerator. Some might not be traditional fried rice ingredients, but that’s perfectly fine with me!

Ingredients

• 2–3 cups cooked, chilled rice
• 2 eggs
• 1–2 tablespoons sesame oil, divided, or as needed
• A little coconut oil for cooking the eggs (optional)
• 1 small onion, chopped
• 3 cloves garlic, pressed
• Fresh ginger, grated, to taste
• Carrots, chopped
• Celery, chopped
• Mushrooms, chopped
• Red cabbage, chopped
• Radishes, chopped (optional)
• Fresh parsley, chopped
• Low-sodium tamari, soy sauce, or liquid aminos, to taste

These are suggested amounts since I generally make fried rice with whatever I have available. Feel free to adjust the rice and vegetables based on your family and what needs to be used up.

Step 1: Prepare All Your Ingredients

Fried rice cooks quickly, so it’s important to have everything chopped and ready before you begin.

I use my Pampered Chef Food Chopper to make quick work of the vegetables. Each time you press the top, the blades rotate, chopping everything into smaller pieces.

It’s especially handy when you have several different vegetables to prepare.

For the garlic, I use my Garlic Press. You don’t even need to peel the cloves first!

And here’s another kitchen shortcut: Keep fresh ginger in your freezer.

I store mine in a freezer bag and grate it directly from frozen using my Cup Zester. It’s easy, convenient, and I always have fresh ginger available when I need it.

Step 2: Scramble the Eggs

Heat a little coconut oil in the 12” Brilliance Weeknight Skillet over medium heat.

Add the eggs and gently scramble until they’re just set. Remove them from the skillet and set aside.

Cooking the eggs separately keeps them from disappearing into the rice and gives you those nice little pieces of egg throughout the finished dish.

You can certainly leave the eggs out, but they’re a classic addition to fried rice.

Step 3: Cook the Aromatics

Add a little sesame oil to the skillet.

I love using sesame oil in stir-fries and fried rice because it adds so much flavor.

Add the chopped onion, pressed garlic, and grated ginger.

Cook briefly, about 30 seconds, stirring so the garlic and ginger don’t burn.

Step 4: Add the Vegetables

Increase the heat to medium-high and add your chopped vegetables.

I’m using carrots, celery, mushrooms, red cabbage, and even a few radishes.

Don’t be afraid to experiment!

Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.

I like my fried rice to be heavy on the vegetables. It’s an easy way to add more color, texture, and nutrition to dinner.

Kitchen Tip: Taste a piece of carrot to check whether your vegetables are tender enough. It’s a simple way to know when you’re ready for the next step.

Step 5: Add the Rice

Now it’s time for the rice!

For the best fried rice, use cold, previously cooked rice.

Freshly cooked rice tends to be moist and can become mushy when stir-fried. Cold rice holds its texture much better.

I frequently make extra rice and freeze it in portions for meals just like this. Simply thaw it safely in the refrigerator and keep it chilled until you’re ready to cook.

Add the rice to the skillet along with low-sodium tamari, soy sauce, or liquid aminos.

I like using gluten-free, low-sodium tamari, but use whatever your family prefers.

Start with a small amount of sauce. You can always add more!

Reduce the heat to medium-low and stir everything together until the rice is heated thoroughly.

Step 6: Finish with Eggs and Fresh Herbs

Return the scrambled eggs to the skillet, breaking them into smaller pieces as you stir.

Finish with some freshly chopped parsley.

That’s it! Your homemade vegetable fried rice is ready to serve.

Why This Is Such a Great Weeknight Dinner

There are several reasons I love making this meal.

1. It makes great use of leftovers.

Leftover rice, half an onion, a few carrots, or that little bit of cabbage you didn’t use earlier in the week can all become part of dinner.

2. It’s easy to customize.

Don’t have mushrooms? Skip them. Have broccoli, peas, zucchini, or bell peppers? Add them!

You can also adjust the amount of rice and vegetables based on your family’s preferences.

3. You’re cooking two things at once.

While the chicken roasts in the air fryer, you can prepare the fried rice on the stovetop. This makes dinner preparation much more efficient.

4. You don’t need another side dish.

With chicken, rice, eggs, and a generous amount of vegetables, you’ve already got a satisfying meal.

5. It’s budget-friendly.

Using leftovers and vegetables you already have helps reduce food waste and makes your grocery dollars go further.

A Few of My Favorite Kitchen Tools

I used several Pampered Chef products to make this dinner easier.

Deluxe Air Fryer & Oven: I love being able to roast the chicken while I work on the rest of dinner. The included sheet pan is especially convenient for foods with marinades or sauces.

Brilliance Weeknight Skillet: This skillet is a great choice for fried rice and stir-fries. There’s plenty of room to toss the vegetables and rice together, and the cookware is oven-safe and induction-compatible.

Food Chopper: Perfect for quickly chopping small amounts of vegetables, especially when you’re using several different ingredients.

Garlic Press: One of my favorite shortcuts! You can press garlic without peeling it first.

Cup Zester: Makes grating fresh or frozen ginger incredibly easy.

Instant-Read Thermometer: Takes the guesswork out of knowing when your chicken is safely cooked.

Make It Your Own!

One of the things I love most about cooking is that recipes don’t always have to be exact.

Sometimes the best meals come from opening the refrigerator, seeing what’s available, and putting those ingredients together in a new way.

This teriyaki chicken and vegetable fried rice is a perfect example.

It’s easy enough for a busy weeknight, uses simple ingredients, and gives you plenty of opportunities to make it your own.

If you’d like to learn more about the Pampered Chef products I used, I’d be happy to help you find the right tools for your kitchen. Hosting a Pampered Chef online party can also be a great way to earn discounts on larger items like the Deluxe Air Fryer & Oven or Brilliance Cookware.

Now I’m curious: When you make fried rice, what vegetables do you like to add? Do you stick with the classics or use whatever you have on hand?

Happy cooking!

Julie
Cooking with Julie Gizzi