Description
This BBQ Chicken Fried Rice recipe is a flavorful and quick dish featuring tender chicken breast seasoned with a smoky BBQ spice blend, combined with perfectly cooked rice and scrambled eggs. The addition of Japanese BBQ sauce infuses the dish with a sweet and savory caramelized finish, making it a delicious and satisfying meal ready in just 20 minutes.
Ingredients
Scale
For the Chicken and Seasoning
- 1 pound Boneless Skinless Chicken Breast, diced
- 1 Tablespoon (12g) Dark Brown Sugar
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
For Cooking
- 3 Tablespoons (48g) Olive Oil, divided
- 2 cups Cooked Rice, ideally chilled overnight
- 2 large Eggs
- 2 Tablespoons (38g) Japanese BBQ Sauce
Instructions
- Season the Chicken. Mix the dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper to create the BBQ seasoning blend. Toss this mixture thoroughly with the diced chicken breast to coat each piece evenly. Let the seasoned chicken rest at room temperature for 10 to 20 minutes to enhance the flavors and help retain moisture during cooking.
- Cook the Chicken. Heat 1 tablespoon (16g) of olive oil in a large skillet over medium-high heat. Place the seasoned chicken in an even layer in the skillet and cook for 60 to 90 seconds without moving it to allow browning. Flip the chicken and cook for an additional 2 to 3 minutes until fully cooked through and nicely browned. Remove the chicken from the skillet and set aside.
- Prepare the Fried Rice. Add the remaining 2 tablespoons (32g) of olive oil to the same skillet, heating it over medium-high heat. Add the chilled cooked rice, spreading it evenly across the pan to ensure even heating.
- Scramble the Eggs. Create a well in the center of the rice and crack the eggs directly into the well. Stir the eggs gently until they start to set, then break them apart and mix them completely into the rice until cooked thoroughly and well combined.
- Add the BBQ Sauce. Drizzle the Japanese BBQ sauce evenly over the rice. Stir well to incorporate the sauce throughout the rice and eggs. Let the mixture cook for 30 to 60 seconds, allowing the sauce to caramelize slightly on the bottom of the pan to deepen the flavor.
- Finish the Dish. Turn off the heat and return the cooked chicken to the skillet. Toss everything together to combine the chicken with the BBQ fried rice evenly. Serve immediately while hot for the best texture and flavor.
Notes
- Chilling the cooked rice overnight prevents it from being sticky and helps achieve a better fried rice texture.
- Adjust the seasoning blend according to your taste preferences for spiciness and smokiness.
- Use a non-stick or well-seasoned skillet to prevent sticking and ensure even cooking.
- Japanese BBQ sauce can be substituted with any sweet and smoky BBQ sauce if unavailable.
- For an extra veggie boost, try adding chopped green onions or peas during the rice cooking step.
