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BBQ Chicken Fried Rice

Savory BBQ Chicken Fried Rice for a Flavor-Packed Dinner

BBQ Chicken Fried Rice blends classic fried rice with smoky BBQ flavors for a quick, customizable meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Breast Try chicken thighs for more flavor.
  • 2 tbsp Dark Brown Sugar Use light brown sugar as a substitute if necessary.
  • 1 tbsp Smoked Paprika Swap for regular paprika if unavailable.
  • 1 tsp Garlic Powder Fresh minced garlic can also be substituted.
  • 1 tsp Ground Cumin Omit or reduce if undesired.
  • 1 tsp Dry Mustard Can use prepared mustard if needed.
  • 1 tsp Kosher Salt Adjust based on personal preference.
  • 1/2 tsp Black Pepper Freshly cracked is preferred for the best flavor.
For Cooking
  • 2 tbsp Olive Oil Can substitute with vegetable or sesame oil.
  • 2 large Eggs Can be omitted for an egg-free version.
For the Rice
  • 3 cups Cooked Rice Day-old rice is ideal for best texture.
For Flavoring
  • 1/2 cup Japanese BBQ Sauce Mix your favorite BBQ sauce with soy sauce if needed.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine diced boneless skinless chicken breast with dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper. Toss until the chicken is well-coated, then let it marinate for about 10 minutes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 3-4 minutes until browned and cooked through.
  3. In the same skillet, add another tablespoon of olive oil if needed, and allow it to heat for a few seconds. Add cooked rice and stir-fry for about 3-5 minutes until heated through and slightly crispy.
  4. Create a well in the center of the rice, crack the eggs into the well, and scramble them for about 1-2 minutes until just set. Mix the scrambled eggs into the rice.
  5. Pour in your Japanese BBQ sauce, stirring for about 30-60 seconds until the sauce begins to caramelize and coat the rice and eggs evenly.
  6. Return the cooked chicken to the skillet, tossing to combine thoroughly. Cook for an additional 1-2 minutes to heat the chicken through.

Notes

Day-old rice yields the best texture. Adjust seasoning to taste for personal preference.