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
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1 lb boneless chicken thighs or breasts, diced
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3 cups cooked rice (preferably day-old, short-grain or jasmine)
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2 tablespoons Japanese BBQ sauce (tare or yakiniku-style)
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2 tablespoons soy sauce, low-sodium
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1 tablespoon mirin
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2 eggs, lightly beaten
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1 medium onion, diced
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 cup mixed vegetables (peas, carrots, bell peppers, or corn)
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2 tablespoons vegetable oil
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1 teaspoon sesame oil
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Salt and black pepper to taste
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Sesame seeds and chopped scallions for garnish
Instructions
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Marinate chicken with 1 tbsp BBQ sauce, soy sauce, and black pepper.
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Heat oil in a large skillet or wok, cook chicken until golden brown (5–6 minutes). Remove and set aside.
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In the same pan, scramble eggs quickly, then remove.
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Sauté onion, garlic, and ginger until fragrant. Add vegetables and stir-fry until tender.
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Add rice, breaking clumps, and let it crisp before stirring.
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Stir in the remaining BBQ sauce, mirin, and soy sauce. Return chicken and eggs, mix until coated.
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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