BBQ Chicken Fried Rice (Print Format)
Tender BBQ chicken, egg fried rice, chili oil, and sesame seeds combine for bold, satisfying flavor.
# Ingredients:
→ BBQ Chicken
01 -
1 pound boneless skinless chicken breast, diced
02 -
1 tablespoon (12g) 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 -
1/2 teaspoon black pepper
→ Fried Rice
09 -
3 tablespoons (48g) olive oil, divided
10 -
2 cups cooked rice, ideally chilled overnight
11 -
2 large eggs
12 -
2 tablespoons (38g) Japanese BBQ sauce
# Steps:
01 -
Mix the BBQ seasoning blend together and toss with the diced chicken breast. Let the chicken rest at room temperature with the seasoning for 10-20 minutes before cooking.
02 -
Heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken in an even layer. Cook for 60-90 seconds to brown, then flip and cook an additional 2-3 minutes until fully cooked. Transfer the chicken to a plate or bowl and set aside.
03 -
Add the remaining 2 tablespoons (32g) olive oil to the skillet. Add the cooked rice and create a well in the center. Add the eggs, scramble them in the well, then mix into the rice.
04 -
Add the BBQ sauce and stir everything together. Cook for an additional 30-60 seconds until the sauce begins to caramelize on the bottom of the pan. Turn off the heat and add the chicken back into the pan. Toss everything together and serve immediately.
# Tips:
01 -
Use cold, day-old rice for the best texture in fried rice.
02 -
Bachan's Japanese barbecue sauce works well for this recipe, but you can mix barbecue sauce with soy sauce, toasted sesame oil, and a splash of mirin if unavailable.