Savory Japanese BBQ Chicken Fried Rice (Print)
Sizzling chicken, BBQ sauce, garlic, and veggies tossed with fluffy rice for a bold, homey weeknight meal.
# Ingredients:
→ Main Ingredients
01 -
450g boneless, skinless chicken breasts, diced into bite-sized pieces
02 -
2 cups cooked Japanese short-grain rice, preferably day-old
03 -
2 tablespoons vegetable oil, divided
04 -
2 large eggs, lightly beaten
05 -
1 medium onion, finely chopped
06 -
1 cup mixed vegetables (e.g., peas, carrots, corn)
07 -
3 tablespoons Japanese BBQ sauce (such as Bachan’s)
08 -
2 tablespoons low-sodium soy sauce
09 -
1 teaspoon toasted sesame oil
10 -
2 cloves garlic, minced
11 -
1 teaspoon freshly grated ginger
12 -
2 green onions, sliced, for garnish
13 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Combine diced chicken with 2 tablespoons of Japanese BBQ sauce in a bowl. Let marinate for at least 15 minutes.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and sauté for 5-7 minutes until fully cooked and golden. Remove and set aside.
03 -
In the same skillet, add more oil if needed. Pour in beaten eggs and stir continuously until set into fluffy curds. Remove and set aside.
04 -
Add minced garlic and grated ginger to the skillet. Stir for 30 seconds until fragrant. Add chopped onion and mixed vegetables, stir-frying for 3-4 minutes until the onion is translucent and vegetables are tender-crisp.
05 -
Add day-old rice to the skillet, breaking into loose grains. Drizzle with low-sodium soy sauce and toasted sesame oil. Stir-fry until the rice is heated through and all ingredients are well combined.
06 -
Return the cooked chicken and scrambled eggs to the skillet. Add the remaining 1 tablespoon of Japanese BBQ sauce and mix thoroughly.
07 -
Adjust seasoning with salt and freshly ground black pepper. Garnish with sliced green onions and serve hot.
# Notes:
01 -
For best results, use day-old cooked rice as it helps to prevent the dish from becoming too mushy.