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japanese-bbq-chicken-fried-rice-recipe

Japanese BBQ Chicken Fried Rice

A smoky, satisfying one-pan dinner made with marinated chicken breast, day-old jasmine rice, mixed vegetables, BBQ sauce, and soy sauce. Ready in 30 minutes and perfect for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts diced into bite-sized pieces
  • 4 cups cooked jasmine rice preferably day-old
  • 0.5 cup BBQ sauce divided, smoky or honey variety recommended
  • 1 cup mixed vegetables peas, carrots, and corn
  • 2 green onions chopped
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp neutral oil vegetable or canola oil

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Spatula or wooden spoon

Method
 

  1. Add diced chicken to a bowl and toss with half of the BBQ sauce. Marinate for at least 15 minutes at room temperature.
  2. Heat oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Avoid crowding the pan.
  3. Add mixed vegetables to the skillet with the cooked chicken. Saute for 3 to 4 minutes, stirring often, until heated through and slightly tender.
  4. Add the day-old jasmine rice to the skillet. Pour in the soy sauce and remaining BBQ sauce. Toss and stir-fry for about 2 minutes until the rice is evenly coated, heated through, and slightly caramelized at the edges.
  5. Stir in chopped green onions just before serving. Taste and adjust seasoning with extra soy sauce if needed. Serve immediately.

Notes

Always use day-old rice for the best texture — fresh rice tends to clump and steam instead of fry. Cook on high heat and avoid crowding the pan for proper caramelization. Leftovers keep for up to 4 days in the fridge. Reheat in a skillet with a splash of soy sauce or water. Works great with rotisserie chicken as a time-saving shortcut.