Description
If you’re craving something fast, flavorful, and satisfying, this Easy Japanese BBQ Chicken Fried Rice is exactly what you need. With tender bites of marinated chicken, sweet and savory Japanese BBQ sauce, and perfectly stir-fried rice, this dish delivers comfort and bold flavor in every bite. Ideal for busy weeknights or lazy weekends, it’s a one-pan meal the whole family will love.
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Ingredients
For the Chicken Marinade:
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1 lb boneless, skinless chicken thighs or breasts, diced
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3 tbsp Japanese BBQ sauce (store-bought or homemade)
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1 tbsp soy sauce
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1 tsp sesame oil
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1 clove garlic, minced
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½ tsp grated fresh ginger
For the Fried Rice:
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3 cups cooked jasmine or short-grain rice (preferably cold, leftover rice)
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2 tbsp vegetable oil or sesame oil, divided
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2 large eggs, beaten
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1 small yellow onion, finely diced
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2 green onions, chopped (white and green parts separated)
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1 cup frozen mixed vegetables (peas, corn, carrots)
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2 tbsp soy sauce
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2 tbsp Japanese BBQ sauce
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1 tsp oyster sauce (optional, for extra umami)
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½ tsp black pepper
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¼ tsp red pepper flakes (optional, for a bit of heat)
For Garnish & Serving:
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Toasted sesame seeds
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Sliced green onions
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Pickled ginger or a drizzle of Japanese-style mayo (optional)
Instructions
Step 1: Marinate the Chicken
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In a bowl, combine the diced chicken, Japanese BBQ sauce, soy sauce, sesame oil, garlic, and ginger.
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Mix well and let it marinate for at least 10 minutes while you prep the other ingredients.
Step 2: Scramble the Eggs
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Heat 1 tbsp oil in a large skillet or wok over medium heat.
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Pour in the beaten eggs and scramble until just set.
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Remove the eggs from the pan and set aside.
Step 3: Cook the Chicken
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Increase the heat to medium-high. Add the marinated chicken to the pan.
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Stir-fry for about 5–6 minutes, or until the chicken is fully cooked and slightly caramelized.
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Remove the chicken from the pan and set aside.
Step 4: Sauté the Vegetables
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In the same pan, add another tablespoon of oil.
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Sauté the diced onion and the white parts of the green onions for 2–3 minutes, or until softened.
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Add the frozen vegetables and cook for another 2–3 minutes, stirring frequently.
Step 5: Stir-Fry the Rice
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Add the cold cooked rice to the pan, breaking up any clumps with your spatula.
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Cook for 3–4 minutes, allowing the rice to get lightly toasted and heated through.
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Pour in soy sauce, Japanese BBQ sauce, oyster sauce (if using), black pepper, and red pepper flakes.
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Stir well to coat the rice evenly in the flavorful sauce.
Step 6: Combine Everything
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Return the cooked chicken and scrambled eggs to the pan.
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Toss everything together and stir-fry for another 2–3 minutes to blend all the flavors.
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Adjust seasoning to taste with extra soy sauce or BBQ sauce if needed.
Step 7: Garnish & Serve
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Turn off the heat. Garnish with the green parts of the chopped green onions and toasted sesame seeds.
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Serve hot, optionally topped with pickled ginger or a drizzle of Japanese mayo for a creamy contrast.
Notes
Use Cold Rice – Cold, day-old rice fries up better without becoming mushy.
High Heat – Cook over medium-high to high heat for that perfect fried rice texture.
Don’t Overcrowd – Give ingredients space in the pan for even cooking.
Pre-Chop Everything – This dish comes together fast, so having all ingredients ready to go is key.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Japanese