Some of the best recipes come together when you change course along the way, and this Asian-Style Grilled Chicken Fried Rice Bowl is the perfect example. What started as a simple grilled chicken and rice bowl quickly turned into something even better when I swapped the plain white rice for homemade egg fried rice—and I’m so glad I did!

Tender grilled chicken is marinated in a savory teriyaki mixture with fresh ginger, garlic, rice vinegar, and just a touch of toasted sesame oil, then served over egg fried rice with sautéed broccoli and baby bok choy. Fresh scallions finish everything off with a pop of color and freshness.

It’s flavorful, satisfying, and surprisingly simple to pull together—a restaurant-inspired bowl made right at home and one I already know will be making another appearance in my kitchen.

Ready to bring it all together? Fire up the grill, grab that leftover rice from the fridge, and let’s make this Asian-Style Grilled Chicken Fried Rice Bowl!

Asian-Style Grilled Chicken Fried Rice Bowl

Serves: 4
Prep Time: 25 minutes, plus marinating
Cook Time: 30 minutes
Marinating Time: 2–8 hours

For the Grilled Teriyaki-Ginger Chicken

• 2 boneless, skinless chicken breasts (about 1–1¼ pounds total), thinly sliced
• ¼ cup teriyaki sauce
• 1 tablespoon rice vinegar
• ½ teaspoon freshly grated ginger
• 1 garlic clove, finely minced or pressed
• ½ teaspoon toasted sesame oil

For the Egg Fried Rice

• 3 cups leftover chilled white rice
• 2 large eggs, lightly beaten
• 3 scallions, thinly sliced, whites and greens separated
• 1 garlic clove, finely minced or pressed
• 1 tablespoon neutral oil
• 2 tablespoons soy sauce
• ½ teaspoon toasted sesame oil

For the Broccoli & Baby Bok Choy

• 2–3 broccoli crowns, cut into small florets
• 1 container baby bok choy
• 1 tablespoon neutral oil
• 1 garlic clove, finely minced or pressed
• ½ teaspoon freshly grated ginger
• 1 tablespoon soy sauce

Additional sliced scallion greens, for serving, if desired.

Instructions

1. Marinate the chicken.
In a bowl, whisk together the teriyaki sauce, rice vinegar, ginger, garlic, and toasted sesame oil. Add the thinly sliced chicken breasts and toss until well coated. Cover and refrigerate for at least 2 hours or up to 8 hours.

2. Blanch the vegetables.
Bring a large pot of salted water to a boil. Add the broccoli and blanch for about 2 minutes, until bright green and just beginning to become tender. Remove with a slotted spoon and drain well.

Add the baby bok choy to the boiling water and blanch for about 30–60 seconds, just until slightly tender. Drain well and set aside.

3. Grill the chicken.
Preheat the grill to medium-high heat, about 400–425°F. Remove the chicken from the marinade, allowing the excess to drip off. Discard the remaining marinade.

Grill the chicken over direct heat for approximately 3–5 minutes per side, depending on thickness, until lightly charred and the thickest pieces reach an internal temperature of 165°F. Transfer to a plate and allow to rest for about 5 minutes.

4. Make the fried rice.
While the chicken rests, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the beaten eggs and stir until almost set.

Add the garlic and cook for about 30 seconds, just until fragrant. Add the chilled rice, breaking up any clumps as you go. Stir everything together and cook for 2–3 minutes, until the rice is hot and beginning to fry.

Add the soy sauce and toss until evenly distributed. Stir in the scallions and cook for another minute. Remove the skillet from the heat and stir in the toasted sesame oil.

5. Sauté the vegetables.
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for about 30 seconds, until fragrant.

Add the blanched broccoli and baby bok choy and toss to combine. Add the soy sauce and sauté for another 2–3 minutes, until the vegetables are heated through and coated with the garlic-ginger mixture.

6. Assemble the bowls.
Divide the egg fried rice among four bowls. Arrange the grilled teriyaki-ginger chicken, broccoli, and baby bok choy over the rice. Finish with additional sliced scallions.

Mare’s Notes: For the best fried rice texture, use cold leftover rice straight from the refrigerator. Freshly cooked warm rice contains more surface moisture and can become soft when stir-fried.