BBQ Chicken Fried Rice (Print Version)
Smoky chicken, zesty fried rice, and Japanese BBQ sauce deliver big flavor in just 20 minutes.
# Ingredients:
→ BBQ Chicken
01 -
450 g boneless, skinless chicken breast, diced
02 -
1 tablespoon dark brown sugar
03 -
1 tablespoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon dry mustard
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon black pepper
→ Fried Rice
09 -
3 tablespoons olive oil, divided
10 -
340 g cooked white rice, chilled overnight
11 -
2 large eggs
12 -
2 tablespoons Japanese BBQ sauce
# Instructions:
01 -
In a bowl, combine dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper. Toss the diced chicken breast in the seasoning blend and let rest at room temperature for 10–20 minutes to enhance flavor.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Arrange the seasoned chicken in a single layer and sear for 60–90 seconds without stirring. Flip and cook for an additional 2–3 minutes, ensuring the chicken is cooked through.
03 -
Transfer the cooked chicken to a plate or bowl and reserve while preparing the rice.
04 -
Add the remaining 2 tablespoons of olive oil to the same skillet. Introduce the chilled cooked rice, stirring thoroughly to break up any clumps.
05 -
Create a well in the centre of the pan by pushing the rice to the sides. Crack eggs into the well, scramble briefly, then incorporate into the rice.
06 -
Drizzle Japanese BBQ sauce over the rice and eggs, stirring to coat. Cook for 30–60 seconds, allowing the sauce to caramelize lightly.
07 -
Turn off the heat. Return cooked chicken to the skillet and toss all components until evenly distributed. Serve immediately while hot.
# Notes:
01 -
For optimal texture, use day-old rice that has been refrigerated overnight; freshly cooked rice tends to be too moist for frying.
02 -
Ensure the pan is sufficiently hot before searing the chicken to achieve a smoky, caramelized crust.