Description
A smoky, savory twist on classic fried rice, Japanese BBQ Chicken Fried Rice blends crispy rice, juicy chicken, and sweet-savory Japanese BBQ sauce for a quick, satisfying meal.
Ingredients
1 lb boneless chicken thighs or breasts, diced
3 cups cooked rice (preferably day-old, short-grain or jasmine)
2 tablespoons Japanese BBQ sauce (tare or yakiniku-style)
2 tablespoons soy sauce, low-sodium
1 tablespoon mirin
2 eggs, lightly beaten
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup mixed vegetables (peas, carrots, bell peppers, or corn)
2 tablespoons vegetable oil
1 teaspoon sesame oil
Salt and black pepper to taste
Sesame seeds and chopped scallions for garnish
Instructions
Marinate chicken with 1 tbsp BBQ sauce, soy sauce, and black pepper.
Heat oil in a large skillet or wok, cook chicken until golden brown (5–6 minutes). Remove and set aside.
In the same pan, scramble eggs quickly, then remove.
Sauté onion, garlic, and ginger until fragrant. Add vegetables and stir-fry until tender.
Add rice, breaking clumps, and let it crisp before stirring.
Stir in the remaining BBQ sauce, mirin, and soy sauce. Return chicken and eggs, mix until coated.
Drizzle sesame oil before serving, garnish with scallions and sesame seeds.
Notes
Use day-old rice for the best texture.
Adjust BBQ sauce and soy levels to taste.
Can substitute tofu for chicken in vegan variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: ~480 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 145 mg