Name: Savory Japanese BBQ Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese Fusion
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, diced; 2 cups (400 g) cooked Japanese short-grain rice (preferably day-old); 2 tbsp (30 ml) vegetable oil, divided; 2 large eggs, lightly beaten; 1 medium onion, finely chopped; 1 cup (150 g) mixed vegetables (peas, carrots, corn); 3 tbsp (45 ml) Japanese BBQ sauce (e.g., Bachan’s); 2 tbsp (30 ml) low-sodium soy sauce; 1 tsp (5 ml) toasted sesame oil; 2 cloves garlic, minced; 1 tsp (5 g) freshly grated ginger; 2 green onions, sliced (for garnish); Salt and black pepper, to taste

Description

A quick and flavorful fried rice recipe that combines tender chicken, mixed vegetables, and day-old rice with a smoky-sweet Japanese BBQ sauce. Ready in about 35 minutes, this Asian-inspired dish is perfect for weeknight dinners, meal prep, or a homemade alternative to takeout.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breasts, diced
2 cups (400 g) cooked Japanese short-grain rice (preferably day-old)
2 tbsp (30 ml) vegetable oil, divided
2 large eggs, lightly beaten
1 medium onion, finely chopped
1 cup (150 g) mixed vegetables (peas, carrots, corn)
3 tbsp (45 ml) Japanese BBQ sauce (e.g., Bachan’s)
2 tbsp (30 ml) low-sodium soy sauce
1 tsp (5 ml) toasted sesame oil
2 cloves garlic, minced
1 tsp (5 g) freshly grated ginger
2 green onions, sliced (for garnish)
Salt and black pepper, to taste

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Instructions

Marinate Chicken: Toss diced chicken with 2 tbsp Japanese BBQ sauce. Let marinate for at least 15 minutes.
Cook Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
Scramble Eggs: Add a little more oil if needed. Pour in beaten eggs and scramble until fluffy. Remove and set aside with chicken.
Sauté Aromatics: Add garlic and ginger to the skillet, sauté for 30 seconds until fragrant. Add onion and mixed vegetables. Cook for 3–4 minutes until tender.
Fry Rice: Add day-old rice to the skillet. Break up clumps and stir-fry, drizzling in soy sauce and sesame oil. Toss until evenly coated and heated through.
Combine: Return chicken and eggs to the skillet. Stir in the remaining 1 tbsp BBQ sauce. Mix well until everything is combined and hot.
Finish & Serve: Taste, season with salt and pepper as needed. Garnish with sliced green onions and serve hot.

Notes

Day-old rice works best for the perfect fried rice texture.

Substitute chicken thighs for juicier meat.

Add sriracha, chili flakes, or gochujang for a spicy kick.

Swap mixed veggies for bell peppers, zucchini, or edamame.

For vegetarian fried rice, replace chicken with tofu or extra vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese Fusion