Ajinomoto Yakitori Chicken Fried Rice, Made at Home

Ajinomoto yakitori chicken fried rice is a quick Japanese-style meal made by tossing seasoned rice with yakitori chicken, vegetables, egg, and savory soy-based seasoning. This home version uses cooked chicken and chilled rice for a speedy, satisfying one-pan dish; add bottled yakitori sauce for a familiar sweet-savory flavor, or make a simple substitute from pantry ingredients.

Ingredients

3 cups (600 g) cold, cooked white rice, preferably day-old
12 oz (340 g) boneless, skinless chicken thighs, cut into ½-inch (1.25 cm) pieces
2 large eggs (about 100 g), lightly beaten
2 tablespoons (30 ml) neutral oil, divided
½ cup (75 g) finely diced yellow onion
½ cup (65 g) finely diced carrot
½ cup (75 g) frozen peas, thawed
3 tablespoons (45 ml) yakitori sauce, plus more to taste
1 tablespoon (15 ml) soy sauce
½ teaspoon (2.5 g) Ajinomoto umami seasoning, optional
¼ teaspoon (1 g) ground black pepper
2 scallions (about 20 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil, optional

Instructions

Prepare the rice and sauce. Break up the cold rice with clean fingers or a fork, separating clumps without crushing the grains. If you do not have bottled yakitori sauce, mix 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) mirin, and 1 teaspoon (4 g) sugar; this quick substitute is less syrupy than some bottled sauces. Keep raw chicken and its utensils separate from the rice and vegetables.
Cook the chicken. Heat 1 tablespoon (15 ml) neutral oil in a large wok or wide skillet over medium-high heat. Add chicken in one layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS safe minimum for poultry is 165°F (74°C). Transfer the chicken to a clean plate. If the pan is crowded, cook in two batches so the chicken browns instead of steaming.
Scramble the eggs. Add the remaining 1 tablespoon (15 ml) oil to the same pan. Pour in the beaten eggs and stir for about 30–45 seconds, until softly set. Move them to the plate with the cooked chicken. Egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum; avoid serving undercooked egg.
Stir-fry the vegetables. Add the onion and carrot to the hot pan and stir-fry for 2–3 minutes, until the onion begins to soften. Add the peas and cook for another minute. If the vegetables start sticking, add a teaspoon of water rather than extra oil.
Fry the rice. Add the rice, spreading it across the pan. Let it sit undisturbed for about 30 seconds, then stir and toss for 2–3 minutes to heat it evenly and separate remaining clumps. Keep the heat high enough for the rice to sizzle, but lower it if the pan smokes or the grains scorch.
Season and finish. Return the chicken and eggs to the pan. Add the yakitori sauce, soy sauce, optional Ajinomoto seasoning, and black pepper. Toss for 1–2 minutes, until everything is hot and evenly coated. Stir in scallions and, if using, sesame oil. Taste before adding extra soy sauce, since both sauces can be salty. Serve promptly.

Tips

Use cold rice. Chilled, day-old rice is drier and easier to fry into separate grains. Spread freshly cooked rice on a clean tray in a shallow layer and refrigerate it promptly until cold; do not leave cooked rice at room temperature for more than 2 hours.
Choose the right pan. A wide skillet or wok gives moisture room to evaporate. If your pan is small, fry the rice in two batches to avoid a soft, crowded result.
Adjust the sauce carefully. Yakitori sauce varies in sweetness and saltiness. Start with the listed amount, then taste; if it is too sweet, add a little soy sauce, or if it is too salty, add a splash of water and more rice.
Keep ingredients food-safe. Use a clean plate for cooked chicken, not the one that held raw chicken. Refrigerate leftovers within 2 hours, or within 1 hour when the room temperature is above 90°F (32°C).

Serving Suggestions

Serve the fried rice hot as a complete lunch or dinner, with extra sliced scallions and a small dish of pickled ginger or Japanese pickles on the side. A simple cucumber salad, steamed edamame, or miso soup makes a fresh contrast to the rich, savory rice. For a little heat, offer shichimi togarashi or chili oil at the table rather than mixing it into the whole batch.

Variations

Use boneless chicken breast if preferred, but watch it closely because it can dry out faster than thigh meat; it still needs to reach 165°F (74°C). For a vegetable-forward version, replace the chicken with 8 oz (225 g) sliced mushrooms or add diced bell pepper, cooking the vegetables until tender. To make the dish without egg, omit it and add another ½ cup (75 g) peas or vegetables. Tamari can replace soy sauce for a similar flavor, while a gluten-free yakitori sauce is needed to keep the whole dish gluten-free. Ajinomoto seasoning is optional; leaving it out makes the rice slightly less savory, so adjust the soy sauce to taste.

Storage and Reheating

Cool leftovers promptly and refrigerate in a shallow, airtight container within 2 hours of cooking. Eat within 3–4 days. For longer storage, freeze in meal-size airtight portions for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you plan to eat, in a skillet with a teaspoon of water or in the microwave, stirring midway so it heats evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Do not reheat rice repeatedly, and discard food left at room temperature beyond the safe limit.

Frequently Asked Questions

What is Ajinomoto yakitori chicken fried rice?
It is a fried-rice-style dish combining chicken seasoned with yakitori sauce, rice, vegetables, egg, and often Ajinomoto umami seasoning. The exact ingredients and seasoning vary between home and prepared versions; this recipe offers a practical stovetop take.

Can I use freshly cooked rice?
Yes, but it may be softer and more prone to clumping. Spread it in a shallow layer and chill it until cold before frying, handling it safely and refrigerating within 2 hours. Avoid putting steaming-hot rice into a deep container to cool slowly.

Is Ajinomoto seasoning necessary?
No. It is optional and adds a savory umami note, but the chicken, soy sauce, and yakitori sauce provide plenty of flavor on their own. Use the amount listed or omit it; do not add extra salt before tasting.

Can I make this without bottled yakitori sauce?
Yes. The soy sauce, mirin, and sugar mixture in the first step is a workable substitute. If you do not have mirin, use 1 tablespoon (15 ml) water and an extra ½ teaspoon (2 g) sugar; the result will lack mirin’s mild aromatic sweetness.

How do I stop fried rice from turning mushy?
Start with cold, relatively dry rice, preheat a wide pan, and avoid overcrowding it. Add sauce around the pan and toss just long enough to coat and heat everything through. Too much sauce or constant stirring in a cool, crowded pan can make the rice soft.

Can I prepare the components ahead?
Yes. Dice the vegetables and mix the sauce ahead, then refrigerate them separately. Cooked rice and chicken should also be chilled promptly and kept refrigerated; when assembling, heat the finished dish thoroughly and reheat leftovers to 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).