Name: Savory Japanese BBQ Chicken Fried Rice Extravaganza
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups cooked and cooled jasmine rice (preferably day-old); 1 ½ cups cooked chicken breast or thighs, chopped or shredded; 2 tablespoons Japanese BBQ sauce (like Bachan’s or homemade); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil (for frying); 2 garlic cloves, minced; 1 teaspoon grated fresh ginger; 2 eggs, lightly beaten; 1 cup frozen mixed vegetables (peas, carrots, corn); 2 green onions, sliced (plus extra for garnish); 1 teaspoon toasted sesame seeds (optional)

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

Scale

2 cups cooked and cooled jasmine rice (preferably day-old)
1 ½ cups cooked chicken breast or thighs, chopped or shredded
2 tablespoons Japanese BBQ sauce (like Bachan’s or homemade)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil (for frying)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 eggs, lightly beaten
1 cup frozen mixed vegetables (peas, carrots, corn)
2 green onions, sliced (plus extra for garnish)
1 teaspoon toasted sesame seeds (optional)

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Instructions

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.
Add the remaining tablespoon of vegetable oil to the pan. Sauté garlic and ginger for about 30 seconds until fragrant.
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.
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.
Add the mixed vegetables and cook for 2-3 minutes until tender. Stir in the scrambled eggs and green onions, then mix everything together.
Garnish with toasted sesame seeds and additional green onions if desired. Serve hot and enjoy!

Notes

For added crunch, sprinkle chopped walnuts or almonds over the rice before cooking.
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.
For a different flavor twist, swap out the chicken for shrimp, beef, or tofu.

Prep Time: 10 minutes
Cook Time: 12 minutes