Description
This BBQ Chicken Fried Rice recipe is a flavorful and quick one-pan meal featuring tender, smoky chicken seasoned with a spicy BBQ blend and stir-fried with eggs and chilled rice. Enhanced with Japanese BBQ sauce for a subtle sweetness and caramelized finish, this dish offers a delicious fusion of savory and sweet flavors perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 pound Boneless Skinless Chicken Breast, diced
- 1 Tablespoon (12g) Dark Brown Sugar
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Cooking Ingredients
- 3 Tablespoons (48g) Olive Oil, divided
- 2 cups Cooked Rice, ideally chilled overnight
- 2 large Eggs
- 2 Tablespoons (38g) Japanese BBQ Sauce
Instructions
- Season the chicken: Mix the dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper to create a BBQ seasoning blend. Toss the diced chicken breast with this mixture until evenly coated. Let the chicken rest at room temperature for 10-20 minutes to enhance flavor and maintain moisture.
- Cook the chicken: Heat 1 tablespoon (16g) of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and cook undisturbed for 60-90 seconds until browned on one side. Flip the chicken and cook for another 2-3 minutes until fully cooked through. Remove chicken from the skillet and set aside.
- Prepare the fried rice: Add the remaining 2 tablespoons (32g) of olive oil to the skillet. Carefully add the chilled cooked rice, spreading it evenly across the pan to allow for proper frying. Create a well in the center of the rice.
- Scramble the eggs: Crack the eggs into the well in the rice. Stir the eggs gently until they begin to set, then break them apart and mix thoroughly into the rice until the eggs are fully cooked and evenly distributed.
- Add the BBQ sauce: Pour the Japanese BBQ sauce over the rice and stir well to combine all ingredients. Let the mixture cook for 30-60 seconds, allowing the sauce to slightly caramelize on the bottom of the pan to enhance flavor.
- Finish the dish: Turn off the heat and return the cooked chicken to the skillet. Toss everything together carefully to combine the rice, eggs, sauce, and chicken. Serve hot immediately to enjoy the best flavor and texture.
Notes
- For the best texture, use rice that was cooked and chilled overnight to prevent sogginess.
- You can substitute Japanese BBQ sauce with teriyaki or hoisin sauce for a different flavor profile.
- Adjust the seasoning blend to your spice preference by adding cayenne or chili powder if desired.
- Leftover rice and chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure the skillet is hot enough when cooking chicken and rice for proper searing and to avoid steaming.
