Easy Japanese BBQ Chicken Fried Rice Recipe

Key Ingredients & Substitutions

Chicken: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts work too. For a quick alternative, shredded rotisserie chicken can save you time!

Rice: Jasmine rice gives a nice texture, but short-grain rice is traditional in Japanese dishes. If you’re in a pinch, any leftover rice works well, just make sure it’s chilled to avoid mushiness when frying.

Japanese BBQ Sauce: I usually go for Yakitori sauce for its great balance of sweetness and umami. If it’s unavailable, teriyaki sauce is a good substitute. You can also make a simple homemade version with soy sauce, brown sugar, and mirin.

Vegetables: I used carrots and green onions, but feel free to add frozen peas or bell peppers for more color and nutrition. Zucchini or broccoli are also great options.

What’s the Best Way to Cook Chicken for Fried Rice?

Cooking chicken properly is key to a great dish. Make sure your pan is hot enough before adding the chicken. Here’s how to do it right:

• Use medium-high heat to ensure a good browning.
• Don’t overcrowd the pan; cook in batches if needed to avoid steaming.
• Season the chicken lightly as it cooks to enhance flavor.
• Cut the chicken into smaller pieces for quicker cooking and more even flavor distribution.

After cooking, let the chicken rest for a few minutes before adding it to the rice. This helps keep it juicy and flavorful!

Easy Japanese BBQ Chicken Fried Rice

Ingredients You’ll Need:

For the Fried Rice:

• 2 cups cooked jasmine or short-grain rice (preferably chilled)
• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil or sesame oil
• 2 large eggs, beaten
• 1/2 cup finely chopped carrots
• 1/4 cup chopped green onions (plus extra for garnish)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger

For the Flavor:

• 3 tablespoons Japanese BBQ sauce (like Yakitori or Teriyaki sauce)
• 1 tablespoon soy sauce
• 1 tablespoon sake or mirin (optional)
• 1 teaspoon chili paste or chili garlic sauce (optional for a mild spice)

For the Garnish:

• 1 teaspoon sesame seeds (black and/or white)
• Salt and pepper, to taste

How Much Time Will You Need?

This dish takes about 10-15 minutes of preparation and around 15-20 minutes of cooking, so you can have a delicious homemade meal ready in about 30-35 minutes. It’s quick enough for a weeknight dinner and so satisfying!

Step-by-Step Instructions:

1. Cook the Chicken:

Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the bite-sized chicken pieces, seasoning them lightly with salt and pepper. Cook the chicken for about 5-7 minutes, or until it’s browned and cooked through. Once done, remove the chicken from the pan and set it aside for later.

2. Stir-Fry the Veggies:

In the same pan, add the remaining tablespoon of oil. Then, toss in the minced garlic, ginger, and finely chopped carrots. Stir-fry the mixture for about 2-3 minutes until fragrant and the carrots have started to soften.

3. Scramble the Eggs:

Push the vegetable mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently until just set, which should take about a minute. Mix the eggs in with the veggies once they’re cooked.

4. Add the Rice:

Now it’s time to add the chilled rice! Add the rice into the pan, breaking up any clumps with your spatula as you stir. This helps everything combine perfectly with the eggs and veggies.

5. Combine Chicken and Sauces:

Return the cooked chicken to the pan, and then stir in the Japanese BBQ sauce, soy sauce, and (if using) sake or mirin. If you like some spice, add the chili paste too. Toss everything together and let it cook for another 2-3 minutes to allow all the flavors to meld together and to heat everything through.

6. Finishing Touches:

Finally, stir in the chopped green onions, remove the pan from heat, and get ready to serve!

7. Serve and Enjoy:

Plate the fried rice hot, garnishing with sesame seeds and additional green onions on top for a fresh touch. Enjoy your delicious Japanese BBQ Chicken Fried Rice!

This dish is packed with savory, slightly sweet, and smoky flavors, featuring tender chicken, fragrant garlic and ginger, and a hint of spice. It’s perfect for a quick weeknight meal!

Frequently Asked Questions

Can I Use Leftover Rice for This Recipe?

Absolutely! In fact, using chilled leftover rice works best because it prevents the fried rice from becoming mushy. Just break up any clumps before adding it to the pan to ensure even cooking.

What If I Don’t Have Japanese BBQ Sauce?

No problem! If you can’t find Japanese BBQ sauce, teriyaki sauce is a great substitute. You can also mix soy sauce with a bit of brown sugar and mirin to create a simple homemade alternative.

Can I Add More Vegetables?

Definitely! Feel free to add any vegetables you like, such as bell peppers, peas, or broccoli. Just make sure to chop them so they are roughly the same size as the carrots for even cooking. Adjust cooking times as necessary to allow them to soften.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet on low heat, stirring occasionally to ensure even heating. You can add a splash of water or oil to prevent it from drying out.