This Easy Japanese BBQ Chicken Fried Rice is a tasty mix of juicy chicken, colorful veggies, and fluffy rice, all dressed up in a sweet and tangy BBQ sauce. It’s quick to whip up, perfect for busy nights!
I love how this dish takes just one pan to make, which means less cleanup for me! Plus, you can add any leftovers you have to really make it your own. Trust me, seconds are a must!
Key Ingredients & Substitutions
Cooked White Rice: Using day-old rice is best, as it’s drier and makes the fried rice less soggy. If you don’t have leftover rice, you can cook fresh rice, but let it cool before using. Jasmine or basmati rice works well too!
Boneless, Skinless Chicken Thighs: These are juicy and tender, perfect for frying. You could substitute them with chicken breasts or even tofu for a vegetarian option.
Soy Sauce: This adds salty depth. For gluten-free needs, choose tamari instead. I sometimes mix in a touch of coconut aminos for a different flavor!
Teriyaki Sauce: This gives sweetness and a glossy finish. If you’re out, a mix of soy sauce and a pinch of honey or brown sugar can work in a pinch.
Mixed Vegetables: You can use any veggies you have on hand. Frozen mixed veggies are super convenient, but fresh carrots, bell peppers, or broccoli add nice color and crunch.
How Do I Cook the Chicken Perfectly?
Cooking the chicken properly is vital to a great fried rice. Follow these key steps:
- Use medium-high heat and a large skillet or wok to ensure even cooking.
- Don’t overcrowd the pan; this helps in browning instead of steaming.
- Cook the chicken until it has a nice golden color and is cooked through, about 5-7 minutes.
- Remember to stir occasionally for even browning.
By paying attention to these details, you’ll have delicious, flavorful chicken in your fried rice!
Easy Japanese BBQ Chicken Fried Rice
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook, making a total of about 25 minutes from start to finish. It’s a quick, tasty meal that’s perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Cook them for about 5-7 minutes, stirring occasionally until they are browned and cooked through. Make sure every piece gets nice and golden!
2. Add Garlic and Ginger:
When the chicken is fully cooked, add the minced garlic and grated ginger to the skillet. These will add wonderful flavors. Cook everything together for another minute until the garlic and ginger start to smell delicious.
3. Stir in the Vegetables:
Next, toss in the mixed vegetables. Cook for about 2-3 minutes until they are heated through and slightly tender. Keep stirring to mix everything up nicely.
4. Scramble the Eggs:
Now, push the chicken and veggies to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until they are fully cooked. Once done, mix the scrambled eggs with the chicken and vegetables.
5. Add the Rice and Sauces:
Now it’s time for the rice! Add the cooked rice to the skillet, breaking up any clumps as you mix. Drizzle the soy sauce and teriyaki sauce over the rice. Stir everything together so that the rice is well-coated in the sauces.
6. Heat it All Together:
Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and the flavors have melded together. If you like more flavor, feel free to add a splash more soy sauce!
7. Serve and Enjoy:
Remove the skillet from heat. Garnish your fried rice with chopped green onions and sprinkle on some sesame seeds if you like. Serve hot and enjoy your delightful Easy Japanese BBQ Chicken Fried Rice!
Can I Use Leftover Chicken Instead of Raw Chicken Thighs?
Absolutely! Simply shred or chop your leftover chicken into bite-sized pieces and add it to the skillet in step 3 along with the vegetables. Since it’s already cooked, just heat it through for a couple of minutes before adding the rice.
Can I Substitute the Mixed Vegetables?
Yes! Feel free to use any vegetables you have on hand, such as bell peppers, broccoli, or zucchini. Just be mindful of the cooking times; add denser vegetables like carrots or broccoli a bit earlier to ensure they cook through.
How Should I Store Leftover Fried Rice?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short bursts, stirring in between, or heat gently on the stove to prevent the rice from drying out.
Can I Make This Recipe Vegetarian?
Yes! Substitute the chicken with extra firm tofu or tempeh and use vegetable broth or a soy sauce-based sauce instead. Make sure to cook the tofu or tempeh until golden and crispy for added texture!
