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