Description
This flavorful Japanese BBQ Chicken Fried Rice combines tender, seasoned chicken with savory rice and scrambled eggs, all coated in a delicious Japanese BBQ sauce. Topped with nutty sesame seeds and optional scallions, this quick and easy meal is perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasonings
- 3 tbsp vegetable oil
- 1 lb boneless skinless chicken breast, diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tbsp brown sugar
Main Ingredients
- 2 cups cooked rice
- 2 eggs
- 3 tbsp Japanese BBQ sauce
Toppings
- 1 tbsp sesame seeds
- Chopped scallions (optional)
Instructions
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a medium skillet over medium-high heat. Add the diced chicken along with onion powder, garlic powder, red pepper flakes, and brown sugar. Stir to coat the chicken evenly, then cook until the chicken is fully cooked and browned, about 10 minutes.
- Prepare the rice and eggs: Remove the cooked chicken from the skillet and set aside. Add the remaining 1 tablespoon of oil to the same pan, then add the cooked rice. Break up any clumps, and push the rice into a ring around the edges of the pan. Crack the eggs into the center and scramble them immediately, cooking until fully set.
- Combine and finish: Stir the scrambled eggs into the rice thoroughly, then add the Japanese BBQ sauce and mix until all ingredients are evenly coated. Return the cooked chicken to the skillet to warm through. Finish by sprinkling with sesame seeds and serve warm, optionally topped with chopped scallions.
Notes
- Use freshly cooked rice or day-old rice that has been refrigerated for best texture.
- Adjust red pepper flakes to taste for spiciness.
- For a healthier version, use low-sodium Japanese BBQ sauce and reduce oil quantity.
- Chicken thighs can be used instead of chicken breast for juicier meat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
