I’ve always had a soft spot for recipes that transform leftovers into something incredible, and this Savory Japanese BBQ Chicken Fried Rice Extravaganza is one of my absolute favorites. The name might sound like a mouthful, but trust me—it’s worth every bite. I came up with this recipe on a busy weeknight when I had some leftover grilled chicken and cold rice sitting in the fridge. I didn’t want to make the usual fried rice, so I decided to go bold with flavor and bring in that unmistakable sweet and smoky Japanese BBQ flair.
What I love most about this dish is how it combines simple pantry staples with punchy, vibrant flavors. It’s a great way to clean out the fridge without sacrificing taste. The tender chicken soaks up the BBQ glaze beautifully, and the rice gets perfectly crispy on the bottom while staying soft and fluffy throughout. Plus, the colorful mix of veggies makes it not just tasty but visually satisfying too.
This recipe has now become a regular in my kitchen, especially when I need to whip up something quick that still feels like comfort food. It’s satisfying enough to stand alone as a main dish, but also flexible enough to be served with a fresh salad or miso soup if you’re going for a full spread.
If you’re anything like me, you’ll appreciate how easily this comes together and how many ways you can tweak it to match your mood or what’s available. Whether you’re craving something cozy or you’re just in the mood to shake up your weeknight dinner routine, this fried rice is here to deliver big on flavor with minimal fuss.
Ingredients
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2 cups cooked and cooled jasmine rice (preferably day-old)
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1 ½ cups cooked chicken breast or thighs, chopped or shredded
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2 tablespoons Japanese BBQ sauce (like Bachan’s or homemade)
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 tablespoons vegetable oil (for frying)
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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2 eggs, lightly beaten
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1 cup frozen mixed vegetables (peas, carrots, corn)
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2 green onions, sliced (plus extra for garnish)
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1 teaspoon toasted sesame seeds (optional)
How to Make Savory Japanese BBQ Chicken Fried Rice Extravaganza
Start by heating a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil, then pour in the beaten eggs. Scramble them quickly, cooking just until set. Remove them from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Toss in the garlic and ginger, and sauté for about 30 seconds, just until fragrant. Be careful not to let them burn, as that can make the dish bitter.
Next, stir in the chopped chicken and cook for 2 to 3 minutes until it’s warmed through and starting to brown slightly. Drizzle in the Japanese BBQ sauce and soy sauce, and stir well to coat the chicken evenly. This step infuses the meat with deep, caramelized flavor.
Push everything to the side of the pan and pour in the sesame oil. Add the cold jasmine rice directly into the pan, breaking up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes so that it begins to crisp a little on the edges. You’ll notice the grains starting to turn golden and slightly crunchy—that’s what you want.
Now mix the chicken and rice together, tossing in the mixed vegetables. Stir-fry everything for another 2 to 3 minutes until the veggies are tender and bright. Return the scrambled eggs to the pan, breaking them up and mixing them evenly into the rice.
Finish with green onions and a sprinkle of toasted sesame seeds for added texture and flavor. Taste and adjust with more BBQ sauce or soy sauce if desired. Serve hot, and enjoy every savory, smoky bite.
How Long to Cook Japanese BBQ Chicken Fried Rice
The beauty of this dish lies in how quickly it comes together once you start cooking. The actual cooking time is short, but timing each step is key to perfect texture and bold flavor. After prepping your ingredients, the total cook time is around 10 to 12 minutes. First, the eggs cook in just about 1 minute. Then, sautéing the aromatics and reheating the chicken takes about 3 more minutes. The rice needs a good 4 to 5 minutes to crisp up while staying fluffy. Lastly, when the veggies and eggs are added back in, you’ll need another 2 to 3 minutes to finish it off. All in all, you’re just a few minutes away from a comforting, flavorful meal.
How to Store Leftovers
If you happen to have leftovers (which doesn’t often happen in my house), storing them is easy. Let the fried rice cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat with a splash of oil to help revive the crisp texture. A microwave works too, but I always prefer the skillet method to bring back that original sizzle and crunch. Avoid freezing this dish, as the rice tends to lose its texture and the vegetables become mushy.
Tips for Perfect Fried Rice Every Time
First and foremost, use cold, day-old rice. Fresh rice is too moist and will make the dish soggy. If you’re short on time, you can spread freshly cooked rice on a tray and chill it quickly in the fridge for about 30 minutes. Also, make sure your skillet or wok is hot before adding ingredients. A hot surface helps achieve that signature fried rice texture.
Don’t overcrowd the pan—cook in batches if necessary to keep the ingredients frying instead of steaming. That’s especially important when trying to crisp the rice. Stir-fry in a circular motion but let the rice sit for short bursts to allow it to brown and develop flavor.
Keep your sauces ready and measured out before cooking. Things move quickly once you start, and you don’t want to overcook something while fumbling for a bottle. Go easy on the soy sauce at first—since Japanese BBQ sauce is already salty and sweet, too much can overpower the dish.
Lastly, be creative. You can easily switch up the veggies based on what you have—bell peppers, edamame, or baby corn all work great. Just remember, this dish thrives on balance: smoky, sweet, salty, and savory all in one pan.
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Savory Japanese BBQ Chicken Fried Rice Extravaganza
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
This Savory Japanese BBQ Chicken Fried Rice Extravaganza is a flavorful and satisfying dish that’s perfect for any occasion. A mix of tender chicken, crispy rice, and colorful vegetables all come together with a smoky, sweet Japanese BBQ sauce that elevates this simple fried rice recipe. It’s a quick and easy meal that can be made from leftovers, making it perfect for busy weeknights. Whether you’re looking for a delicious main dish or something hearty to accompany your favorite sides, this fried rice is sure to impress everyone at the table.
Ingredients
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2 cups cooked and cooled jasmine rice (preferably day-old)
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1 ½ cups cooked chicken breast or thighs, chopped or shredded
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2 tablespoons Japanese BBQ sauce (like Bachan’s or homemade)
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 tablespoons vegetable oil (for frying)
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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2 eggs, lightly beaten
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1 cup frozen mixed vegetables (peas, carrots, corn)
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2 green onions, sliced (plus extra for garnish)
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1 teaspoon toasted sesame seeds (optional)
Instructions
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Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and pour in the beaten eggs. Scramble them quickly, cooking just until set, then remove from the pan and set aside.
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Add the remaining tablespoon of vegetable oil to the pan. Sauté garlic and ginger for about 30 seconds until fragrant.
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Stir in the chopped chicken and cook for 2-3 minutes until browned and heated through. Drizzle in BBQ sauce and soy sauce, then mix to coat the chicken.
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Push everything to the side of the pan and add the sesame oil. Add the cold rice, breaking up clumps. Stir-fry for 3-4 minutes until the rice becomes crispy and golden.
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Add the mixed vegetables and cook for 2-3 minutes until tender. Stir in the scrambled eggs and green onions, then mix everything together.
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Garnish with toasted sesame seeds and additional green onions if desired. Serve hot and enjoy!
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the rice before cooking.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave for best results.
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For a different flavor twist, swap out the chicken for shrimp, beef, or tofu.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Frequently Asked Questions
1. Can I use other types of rice for this recipe?
Yes! While jasmine rice gives this dish a lovely fragrance, you can use other types of rice if needed. Long-grain rice or even basmati rice would work well. Just make sure the rice is cold and a bit drier to achieve the perfect fried rice texture. Avoid using sticky or short-grain rice, as it may become too clumpy.
2. Can I make this dish vegetarian or vegan?
Absolutely! To make it vegetarian or vegan, simply omit the chicken and swap the eggs for tofu or another plant-based protein. You can also substitute the BBQ sauce with a vegetarian version if you want to keep the flavors intact. This dish will still be packed with flavor, and the vegetables will shine as the stars.
3. How can I make the fried rice spicier?
If you’re a fan of spice, there are a few easy ways to add heat. You can stir in some chili paste, chili oil, or sriracha when mixing in the sauces. Another option is to sprinkle red pepper flakes on top just before serving. Adjust the spice level based on your personal preference and enjoy the added kick!
4. Can I prep the ingredients in advance?
Yes! This dish is great for meal prep. You can chop the chicken, veggies, and slice the green onions ahead of time, then store them in airtight containers in the fridge. The rice should be cooked and cooled the night before to make the stir-frying process easier. When you’re ready to cook, everything will be set for a quick and easy meal in no time.