Description
This BBQ Chicken Fried Rice recipe combines tender, smoky marinated chicken with fluffy rice and scrambled eggs, all enhanced by a sweet and savory Japanese BBQ sauce. Quick to prepare, this skillet-cooked dish offers a flavorful twist on classic fried rice, perfect for a satisfying weeknight dinner.
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
Cooking Essentials and Rice
- 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 to create the BBQ seasoning blend. Toss the diced chicken breast in this seasoning to coat thoroughly. Let the chicken rest at room temperature for 10-20 minutes to absorb the flavors and ensure moisture retention 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 even layer. Cook for 60-90 seconds until the bottom is browned, then flip and cook for an additional 2-3 minutes until the chicken is fully cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Prepare the fried rice: Add the remaining 2 tablespoons (32g) of olive oil to the same skillet. Carefully add the cooked rice, spreading it out evenly across the pan’s surface to allow even heating.
- Scramble the eggs: Create a well in the center of the rice and crack the eggs directly into it. Stir the eggs gently until they begin to set, then break them apart and mix thoroughly into the rice until fully cooked and distributed evenly.
- Add the BBQ sauce: Pour the Japanese BBQ Sauce over the rice and egg mixture, stirring well to combine all ingredients. Let the mixture cook undisturbed for 30-60 seconds to let the sauce caramelize slightly on the skillet’s bottom, which adds extra depth of flavor.
- Finish the dish: Turn off the heat and return the cooked chicken to the skillet. Toss everything together carefully to combine the chicken, rice, eggs, and sauce uniformly. Serve the BBQ Chicken Fried Rice hot for the best taste and texture.
Notes
- For best flavor and texture, use rice that has been cooked and chilled overnight.
- Adjust the amount of Japanese BBQ sauce depending on your preferred level of sweetness and smokiness.
- You can substitute the chicken with tofu or shrimp for a variation.
- Make sure not to overcook the eggs to keep the fried rice moist and fluffy.
- If you prefer spicier food, add a pinch of chili flakes when mixing the BBQ seasoning.
