This Easy Japanese BBQ Chicken Fried Rice is a tasty mix of chicken, rice, and colorful veggies, all cooked together with yummy BBQ sauce. It’s a fast meal that packs a punch of flavor!
I love how this dish makes leftovers seem special! Just toss everything in a pan, and in no time, you have a bright and tasty dish that makes dinner feel like a treat! 🍚🍗
Key Ingredients & Substitutions
Rice: Japanese short-grain rice is ideal for this dish; it’s sticky and well-suited for fried rice! If you don’t have it, regular long-grain rice can work too, but it won’t have the same chewy texture.
Chicken: I recommend using boneless thighs for tenderness. If you’re looking for a lighter option, skinless chicken breasts are great too. Tofu or tempeh can substitute for a vegetarian dish!
Oil: Vegetable oil is good, but sesame oil gives a lovely nutty flavor. If you’re avoiding oil, you can use a non-stick spray or simply reduce the oil amount without completely eliminating it.
BBQ Sauce: Japanese BBQ sauce like teriyaki adds a sweet touch. If unavailable, hoisin sauce can provide a similar sweetness, or you can whip up a quick mix of soy sauce, honey, and vinegar if you’re in a pinch.
Veggies: Feel free to add more veggies like peas, bell peppers, or snap peas; they add color and nutrients! If carrots aren’t your favorite, try zucchini or broccoli instead.
How Do I Make Sure My Rice Doesn’t Turn Mushy?
Keeping your rice from turning mushy is all about using the right type and preparation! Day-old rice works best since it’s drier, making it easier to fry without clumping.
- If you’re cooking fresh rice, spread it out on a tray to cool before using it in the fry pan.
- Always use a high heat setting and make sure the skillet or wok is hot before adding ingredients. This helps to fry the rice instead of steaming it.
- Avoid overcrowding the pan—if you’re making a lot, it’s better to do it in batches for best results!
With these tips, you’ll have perfectly fried rice every time!
Easy Japanese BBQ Chicken Fried Rice
Ingredients:
- 2 cups cooked Japanese short-grain rice (preferably cold, day-old)
- 1 cup boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 2 cloves garlic, minced
- 1 small carrot, finely chopped
- 1/4 cup green onions, sliced (reserve some for garnish)
- 2 eggs, lightly beaten
- 3 tablespoons Japanese BBQ sauce (such as a tangy yakitori or teriyaki style sauce)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds (black or white)
- Salt and pepper to taste
- Optional: chili paste or togarashi for a spicy kick
Time Needed:
This delightful dish takes about 10 minutes for prep and 15 minutes for cooking, making it a quick and easy meal that can be whipped up in under 30 minutes!
Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Cook until browned on all sides and cooked through, approximately 5–7 minutes. Once done, remove from the pan and set aside.
2. Sauté the Vegetables:
In the same pan, add the remaining oil. Sauté the minced garlic and chopped carrots until fragrant and slightly softened, about 2 minutes. This will add great flavor to your fried rice!
3. Scramble the Eggs:
Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space. Scramble the eggs gently until just cooked. This adds a lovely richness to the dish!
4. Fry the Rice:
Add the cold cooked rice to the pan. Break apart any clumps and stir fry everything together for 2–3 minutes to heat through. Keep mixing so everything is well combined.
5. Combine Everything:
Return the cooked chicken to the pan and stir in the Japanese BBQ sauce and soy sauce. Mix well to coat all ingredients evenly. Taste as you go and adjust the flavors as needed!
6. Finish and Serve:
Stir in the green onions and toasted sesame seeds. Taste again for seasoning and adjust with more soy sauce or salt if needed. Serve hot, garnished with reserved green onions, and feel free to add a splash of chili paste or togarashi for a bit of heat if desired.
Enjoy your flavorful and savory Japanese BBQ Chicken Fried Rice! It’s a satisfyingly delicious meal that’s sure to please everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Leftover Rice for This Recipe?
Absolutely! In fact, day-old rice is preferred because it’s drier and less likely to clump when stir-frying. If you have freshly cooked rice, spread it out on a tray to cool and dry before using it in the recipe.
What Can I Substitute for Chicken?
If you’re looking for a different protein, tofu or tempeh works wonderfully in this dish! You can also use shrimp or beef if you prefer. Just adjust the cooking time accordingly based on the protein you choose!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of water if it seems dry. This will help keep the rice from getting too hard!
Can I Add More Vegetables?
Certainly! Feel free to add any vegetables you love or have on hand, such as peas, bell peppers, or corn. Just make sure to chop them small enough so they cook quickly and evenly!
