Description
This BBQ Chicken Fried Rice recipe is a quick and flavorful dish that combines tender, smoky chicken with perfectly cooked fried rice and a savory Japanese BBQ sauce. Ready in just 20 minutes, it’s an easy weeknight meal that packs a delicious punch with smoky paprika, garlic, and a hint of sweetness from brown sugar. The scrambled eggs add richness, while the caramelized BBQ sauce ties everything together for a comforting yet exciting dish.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Boneless Skinless Chicken Breast, diced
- 1 Tablespoon (12g) Dark Brown Sugar
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Other Ingredients
- 3 Tablespoons (48g) Olive Oil, divided
- 2 cups Cooked Rice, ideally chilled overnight
- 2 large Eggs
- 2 Tablespoons (38g) Japanese BBQ Sauce
Instructions
- Season the chicken: In a bowl, mix the dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper together. Toss the diced chicken breast in this BBQ seasoning blend until evenly coated. Let the seasoned chicken rest at room temperature for 10-20 minutes to enhance flavor and ensure moistness during cooking.
- Cook the chicken: Heat 1 tablespoon (16g) of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 60-90 seconds until browned on one side. Flip the chicken pieces and cook an additional 2-3 minutes until fully cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- Prepare the fried rice: Add the remaining 2 tablespoons (32g) of olive oil to the same skillet. Carefully add the cold cooked rice, spreading it evenly across the pan for even heating.
- Scramble the eggs: Create a well in the center of the rice and crack the eggs into it. Stir the eggs gently in the well until they begin to set, then break them apart and mix thoroughly into the rice, cooking until the eggs are fully incorporated and cooked through.
- Add the BBQ sauce: Pour the Japanese BBQ sauce over the rice and eggs mixture. Stir well to distribute the sauce evenly. Allow the rice to cook undisturbed for 30-60 seconds so the sauce can caramelize slightly on the bottom of the pan, adding extra flavor depth.
- Finish the dish: Turn off the heat and return the cooked chicken to the skillet. Toss everything together gently to combine the chicken with the flavorful fried rice. Serve hot immediately for best taste and texture.
Notes
- Use rice that has been cooked and chilled overnight for best texture in fried rice; freshly cooked rice can be too moist and sticky.
- Allowing the chicken to rest with the seasoning helps it absorb the flavors fully and keeps it juicy.
- You can substitute Japanese BBQ sauce with any smoky, savory BBQ sauce if unavailable.
- Adjust the seasoning and spice level by adding chili flakes or hot sauce if desired.
- For added vegetables, consider stirring in chopped green onions, bell peppers, or peas during the rice cooking step.
