BBQ Chicken Fried Rice
A delightful fusion of smoky BBQ flavors and hearty fried rice, perfect for busy weeknights or casual gatherings.
Ingredients
For the Chicken Marinade
- 1 tablespoon dark brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 450 g boneless, skinless chicken breast, diced
For the Fried Rice
- 3 tablespoons olive oil, divided
- 340 g cooked white rice, chilled overnight Use day-old rice if possible for better texture.
- 2 large eggs
- 2 tablespoons Japanese BBQ sauce
Instructions
Marinate the Chicken
- In a bowl, combine dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper. Mix well.
- Toss the diced chicken breast in the seasoning blend until well-coated. Allow to rest at room temperature for 10 to 20 minutes.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Arrange the seasoned chicken in a single layer in the skillet. Sear without stirring for about 60 to 90 seconds.
- Flip the chicken and continue cooking for an additional 2 to 3 minutes or until thoroughly cooked. Transfer to a plate to keep warm.
Prepare the Fried Rice
- In the same skillet, add the remaining 2 tablespoons of olive oil.
- Add the chilled, cooked rice, breaking up any clumps. Push rice to the edges to create a well in the center.
- Crack the two eggs into the well and scramble briefly. Incorporate scrambled eggs into the rice after a minute.
- Drizzle Japanese BBQ sauce over the rice and eggs, stirring to coat evenly. Cook for an additional 30 to 60 seconds to allow the sauce to caramelize.
- Turn off heat and return the cooked chicken to the skillet. Toss everything together until evenly distributed.
Serve
- Serve immediately while hot, garnished with green onion or sesame seeds if desired.
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Notes
You can customize the dish with additional vegetables, adjust seasonings, or use different proteins. Store leftovers in an airtight container for up to 3–4 days in the fridge.