Savory, smoky, and packed with umami, this Japanese BBQ Chicken Fried Rice will have you coming back for seconds! Juicy marinated chicken, tender rice, and crisp veggies are stir-fried together in a mouthwatering barbecue sauce. It’s a one-pan wonder that’s perfect for a quick weeknight meal or satisfying lunch.
Why You’ll Love This Recipe
- Flavor Explosion: The sweet, smoky Japanese BBQ sauce makes every bite irresistible.
- Quick & Easy: Ready in under 30 minutes!
- Customizable: Add your favorite veggies or swap out the chicken for tofu or beef.
Ingredients You’ll Need
For the Chicken:
- Chicken Thighs or Breasts (1 lb, diced)
- Soy Sauce (2 tbsp)
- Ginger (1 tsp, grated)
- Garlic (2 cloves, minced)
- Honey (1 tbsp)
For the Fried Rice:
- Cooked Jasmine or Short-Grain Rice (3 cups, chilled)
- Onion (1 small, diced)
- Carrot (1 small, finely diced)
- Green Peas (½ cup)
- Green Onion (2, chopped)
- Egg (2 large, beaten)
- Sesame Oil (2 tbsp)
For the Japanese BBQ Sauce:
- Soy Sauce (3 tbsp)
- Worcestershire Sauce (1 tbsp)
- Honey (1 tbsp)
- Mirin (2 tbsp)
- Ketchup (2 tbsp)
- Garlic (1 clove, minced)
For Garnish:
- Sesame Seeds (1 tbsp)
- Pickled Ginger (optional, for serving)
Let’s Make Japanese BBQ Chicken Fried Rice
- Marinate the Chicken
- In a bowl, mix diced chicken with soy sauce, grated ginger, minced garlic, and honey. Let marinate for 10-15 minutes while you prepare the rest of the ingredients.
- Cook the Chicken
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
- Scramble the Eggs
- In the same pan, heat another tablespoon of sesame oil. Pour in the beaten eggs and scramble until just cooked. Push the eggs to one side of the pan.
- Stir-Fry the Veggies
- Add the diced onion, carrots, and green peas to the pan. Cook for 3-4 minutes until the veggies soften.
- Fry the Rice
- Add the chilled rice to the pan and break up any clumps with a spatula. Stir-fry for 5-6 minutes until the rice is heated through and slightly crispy.
- Add Chicken and Sauce
- Return the cooked chicken to the pan. In a small bowl, mix soy sauce, Worcestershire sauce, honey, mirin, ketchup, and minced garlic to create the BBQ sauce. Pour the sauce over the rice and toss to coat evenly.
- Garnish and Serve
- Stir in green onions and sprinkle with sesame seeds. Serve with pickled ginger on the side for an extra burst of flavor.
What to Serve with Japanese BBQ Chicken Fried Rice
- Miso soup or clear Japanese broth
- A side of cucumber salad or seaweed salad
- Grilled or steamed vegetables
Tips for Perfect Fried Rice
- Use Chilled Rice: Day-old rice is best for fried rice to prevent clumping and sogginess.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure everything fries evenly.
- Adjust the Seasoning: Taste the rice before serving and adjust soy sauce or BBQ sauce as needed.
Storing and Reheatin
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Heat in a skillet with a splash of water or soy sauce to bring it back to life.
- Freeze: Fried rice freezes well! Store in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes! Brown rice adds extra fiber and works well in this recipe.
Can I make this vegetarian?
Swap the chicken for tofu, mushrooms, or extra veggies.
Can I use bottled BBQ sauce?
Sure, but the homemade Japanese BBQ sauce gives it an authentic, delicious twist.
Conclusion
This Japanese BBQ Chicken Fried Rice is a flavor-packed meal that’s sure to become a household favorite. It’s quick, customizable, and loaded with satisfying textures and tastes. Don’t forget to pair it with your favorite sides and enjoy a Japanese-inspired feast!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Japanese
Nutritional Information (Per Serving):
Calories: 400 | Protein: 25g | Carbohydrates: 45g | Fat: 12g | Fiber: 3g | Sodium: 650mg
Japanese BBQ Chicken Fried Rice
- Total Time: 30 minutes
Description
Savory, smoky, and packed with umami, this Japanese BBQ Chicken Fried Rice will have you coming back for seconds! Juicy marinated chicken, tender rice, and crisp veggies are stir-fried together in a mouthwatering barbecue sauce. It’s a one-pan wonder that’s perfect for a quick weeknight meal or satisfying lunch.
Ingredients
For the Chicken:
- Chicken Thighs or Breasts (1 lb, diced)
- Soy Sauce (2 tbsp)
- Ginger (1 tsp, grated)
- Garlic (2 cloves, minced)
- Honey (1 tbsp)
For the Fried Rice:
- Cooked Jasmine or Short-Grain Rice (3 cups, chilled)
- Onion (1 small, diced)
- Carrot (1 small, finely diced)
- Green Peas (½ cup)
- Green Onion (2, chopped)
- Egg (2 large, beaten)
- Sesame Oil (2 tbsp)
For the Japanese BBQ Sauce:
- Soy Sauce (3 tbsp)
- Worcestershire Sauce (1 tbsp)
- Honey (1 tbsp)
- Mirin (2 tbsp)
- Ketchup (2 tbsp)
- Garlic (1 clove, minced)
For Garnish:
- Sesame Seeds (1 tbsp)
- Pickled Ginger (optional, for serving)
Instructions
- Marinate the Chicken
- In a bowl, mix diced chicken with soy sauce, grated ginger, minced garlic, and honey. Let marinate for 10-15 minutes while you prepare the rest of the ingredients.
- Cook the Chicken
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
- Scramble the Eggs
- In the same pan, heat another tablespoon of sesame oil. Pour in the beaten eggs and scramble until just cooked. Push the eggs to one side of the pan.
- Stir-Fry the Veggies
- Add the diced onion, carrots, and green peas to the pan. Cook for 3-4 minutes until the veggies soften.
- Fry the Rice
- Add the chilled rice to the pan and break up any clumps with a spatula. Stir-fry for 5-6 minutes until the rice is heated through and slightly crispy.
- Add Chicken and Sauce
- Return the cooked chicken to the pan. In a small bowl, mix soy sauce, Worcestershire sauce, honey, mirin, ketchup, and minced garlic to create the BBQ sauce. Pour the sauce over the rice and toss to coat evenly.
- Garnish and Serve
- Stir in green onions and sprinkle with sesame seeds. Serve with pickled ginger on the side for an extra burst of flavor.
Notes
- Use Chilled Rice: Day-old rice is best for fried rice to prevent clumping and sogginess.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure everything fries evenly.
- Adjust the Seasoning: Taste the rice before serving and adjust soy sauce or BBQ sauce as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Japanese
