Savory Japanese BBQ Chicken Fried Rice (Print-Friendly Version)

Tender BBQ chicken, aromatic rice, vegetables, and a hint of sesame combine for vibrant Japanese-inspired comfort.

# What You Need:

→ Protein

01 - 450g boneless, skinless chicken breasts, diced

→ Staples

02 - 2 cups cooked Japanese short-grain rice, day-old preferred

→ Oils and Seasonings

03 - 2 tablespoons vegetable oil, divided
04 - 2 tablespoons low-sodium soy sauce
05 - 1 teaspoon toasted sesame oil
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Sauces

08 - 3 tablespoons Japanese BBQ sauce (such as Bachan’s)

→ Vegetables and Aromatics

09 - 1 medium onion, finely chopped
10 - 1 cup mixed vegetables, such as peas, carrots, and corn
11 - 2 cloves garlic, minced
12 - 1 teaspoon freshly grated ginger
13 - 2 green onions, sliced, for garnish

→ Eggs

14 - 2 large eggs, lightly beaten

# How to Make It:

01 - In a bowl, combine chicken pieces with 2 tablespoons of Japanese BBQ sauce. Stir to coat and let rest for at least 15 minutes to infuse flavor.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and sauté for 5-7 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, add additional oil if needed. Pour in the beaten eggs and gently stir until just set into soft curds. Remove and reserve.
04 - Add garlic and ginger to the pan, stirring for 30 seconds until fragrant. Add chopped onion and mixed vegetables; stir-fry for 3-4 minutes until onions are translucent and vegetables are tender-crisp.
05 - Add the cooked rice, breaking up clumps so grains are separated. Drizzle with soy sauce and sesame oil. Stir-fry until the rice is heated through and evenly coated.
06 - Return cooked chicken and scrambled eggs to the pan. Add the remaining 1 tablespoon Japanese BBQ sauce and mix until homogenous and well distributed.
07 - Taste and adjust seasoning with salt and black pepper. Garnish with sliced green onions before serving hot.

# Important Notes:

01 - Day-old rice is preferred as it is drier and yields better texture when stir-fried.

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