Description
This BBQ Chicken Fried Rice recipe combines tender, smoky-spiced chicken with flavorful rice and scrambled eggs, all glazed with a savory Japanese BBQ sauce. Ready in just 20 minutes, it’s an easy and delicious one-pan meal perfect for busy weeknights.
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: Mix the BBQ seasoning blend—dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper—together and toss with the diced chicken breast. Let the seasoned chicken rest at room temperature for 10-20 minutes to enhance flavor and maintain moisture.
- 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 on one side. Flip the chicken and cook 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 skillet. Carefully add the chilled cooked rice, spreading it evenly across the pan. Create a well in the center of the rice.
- Scramble the eggs: Crack the 2 eggs into the well, stir them until they begin to set, then break apart and mix the eggs thoroughly into the rice until evenly distributed and cooked through.
- Add the BBQ sauce: Pour the Japanese BBQ sauce over the rice mixture and stir well to combine. Let it cook for 30-60 seconds, allowing the sauce to caramelize slightly on the bottom of the pan for deeper flavor.
- Finish the dish: Turn off the heat. Return the cooked chicken to the skillet and toss everything together until well combined. Serve hot immediately for the best flavor and texture.
Notes
- For best texture, use rice that has been cooked and chilled overnight.
- Adjust the BBQ seasoning blend to your taste preference for spiciness or sweetness.
- Use a non-stick or well-seasoned skillet to prevent sticking while cooking the rice and eggs.
- Resting the chicken after seasoning helps the flavors penetrate and keeps the meat juicy.
- Japanese BBQ sauce can be substituted with your favorite BBQ or teriyaki sauce if not available.
