1. Fry the Rice
Heat the butter and oil in a large skillet over medium-high heat. Pour in your beaten eggs and quickly scramble them until just set. Stir in the diced onion, peas, and carrots. Add the cold rice, soy sauce, and garlic powder. Toss and pan-fry for a few minutes until the rice is hot, lightly toasted, and smells amazing. Transfer the rice to a serving dish and set aside.
2. Simmer the Sauce
In a small saucepan, whisk together the soy sauce, brown sugar, honey, 2 tablespoons of water, minced garlic, and fresh ginger. Bring the mixture to a gentle simmer. Give your cornstarch and water slurry a quick stir, then pour it into the saucepan. Let it cook for another minute or two until the sauce thickens into a beautiful, glossy teriyaki glaze. Remove from heat.
3. Sear the Chicken
Season your sliced chicken thighs with salt, pepper, and garlic powder. Heat 1 tablespoon of oil in a large skillet (you can wipe out your rice skillet to save dishes!) over medium-high heat. Cook the chicken in batches so you don’t overcrowd the pan. Let the pieces get deeply browned and cooked completely through for that authentic, better-than-takeout vibe.
4. Glaze it Up
Once all the chicken is cooked, pour your thickened teriyaki sauce right over the meat in the skillet. Toss everything together until every single piece is well coated and shining. Let it bubble together for just a minute so the sauce clings to the chicken and gets perfectly sticky.
5. Build Your Bowls
Spoon a generous helping of the warm fried rice into your bowls (or meal-prep containers!). Pile the sticky, glazed teriyaki chicken right over the top. Serve hot and enjoy!
