Description
This BBQ Chicken Fried Rice recipe offers a delicious twist on classic fried rice by incorporating smoky Japanese BBQ flavors with tender, seasoned chicken breast. Quick to prepare and perfect for weeknight dinners, this dish combines perfectly cooked chicken, fluffy rice, scrambled eggs, and a flavorful BBQ sauce for a satisfying and savory meal.
Ingredients
Scale
Chicken & 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 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: Mix together the dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper to create the BBQ seasoning blend. Toss this blend with the diced chicken breast until well coated. Let the seasoned chicken rest at room temperature for 10-20 minutes to enhance flavor and keep it moist.
- Cook the chicken: Heat 1 tablespoon (16g) of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and cook for 60-90 seconds until browned. Flip the chicken pieces to cook the other side for an additional 2-3 minutes until fully cooked through. 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 cooked rice, spreading it evenly across the pan to encourage even heating and slight crispness.
- Scramble the eggs: Create a well in the center of the rice and crack in the eggs. Stir the eggs gently within the well until they begin to set, then break them apart and mix thoroughly into the rice until the eggs are evenly distributed and fully cooked.
- Add the BBQ sauce: Pour the Japanese BBQ sauce over the rice and stir well to combine all ingredients. Let the mixture cook for 30-60 seconds, allowing the sauce to caramelize slightly on the bottom to enhance the smoky flavor.
- Finish the dish: Turn off the heat and return the cooked chicken to the skillet. Toss everything together carefully to combine all the flavors. Serve hot immediately for the best flavor and texture experience.
Notes
- Using chilled, leftover rice works best as it prevents the dish from becoming mushy.
- Adjust the amount of BBQ sauce based on your preferred level of sweetness and smokiness.
- You can substitute Japanese BBQ sauce with other smoky BBQ sauces if unavailable.
- Make sure to cook the chicken thoroughly to at least 165°F (74°C) internal temperature for safety.
- For added vegetables, consider adding chopped green onions, peas, or carrots during the rice cooking step.
