Japanese BBQ Chicken Fried Rice
This one-pan Japanese BBQ Chicken Fried Rice is such a super quick and easy dinner—made in just under 30 minutes! Perfect for those busy weekday evenings when you have leftovers in the fridge you want to turn into something new.
This Japanese BBQ Chicken Fried Rice is savory, slightly sweet, and packed with chicken, rice, and vegetables. Great for when you want something hearty but easy, or as a fun twist on fried rice!
As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Why You’ll Love This Recipe
You can toss it together with leftover rice and chicken, making it ideal for using up what’s already in your fridge.
It’s quick, colorful, hearty, healthy, and totally customizable. What more could you want?
The best part is that it all comes together quickly in one pan, saving you time cooking and doing dishes on a busy weeknight.
Have extra? It’s great for lunch the next day, too! Whip this up with whatever you have in your fridge and enjoy.
How To Make Japanese BBQ Chicken Fried Rice
Ingredients
- 3 tbsp vegetable oil
- 1 lb of boneless skinless chicken breast (diced)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tbsp brown sugar
- 2 cups of cooked rice
- 2 eggs
- 3 tbsp Japanese bbq sauce
- 1 tbsp of sesame seeds (for topping)
- Chopped scallions for topping (optional)
Step-by-Step Guide
1. Add 2 tbsp of oil to a medium-sized skillet, add the diced chicken, onion powder, garlic powder, red pepper flakes, and brown sugar.
Stir to coat everything, then cook over medium to high heat until fully cooked and browned, about 10 minutes.
2. Take the chicken out and set it aside.
Add the remaining 1 tbsp of oil to the same pan and add the cooked rice. Break up the chunks and make a circle in the middle of the rice.
Add the eggs and scramble them instantly.
Cook and scramble the eggs until fully cooked.
3. Start stirring the eggs together with the rice.
Add the Japanese bbq sauce to the rice and stir until it’s all coated.
Add the chicken back into the pan to heat up and top with sesame seeds.
Serve and enjoy! Top with scallions! (Optional)
Tips, Tricks and Storage
- Use Day-Old Rice: Leftover rice fries up beautifully and absorbs flavor without turning mushy. If you’re using fresh rice, spread it on a tray and chill it for 20–30 minutes first.
- Cook the Chicken First: Sear the chicken before adding the veggies and rice — it gives you that caramelized flavor and ensures juicy pieces in every bite.
- Don’t Overcrowd the Pan: Use a large skillet or wok so everything gets that nice fried texture instead of steaming.
- Add the Sauce Last: Once everything’s cooked, drizzle in the BBQ sauce and toss quickly to coat — it gives that glossy finish and perfect flavor balance.
- Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a skillet with a splash of water or soy sauce to keep it from drying out. *Pro Tip* Not only does this help you use up any leftovers that you already have, but it also makes a great lunch the next day!
Variations
Make it spicy by stirring in a little chili paste or sriracha. Don’t want any spice? Skip the red pepper flakes.
Add pineapple chunks for a sweet-and-savory contrast, or swap the chicken for shrimp, tofu, or thinly sliced beef.
You can also toss in extra veggies like mushrooms, bell peppers, or snow peas — anything that adds color and crunch.
Substitutions
Chicken → Shrimp or Tofu
For a seafood twist, use shrimp. For a vegetarian version, cube and pan-sear firm tofu.
Japanese BBQ Sauce → Teriyaki or Soy Glaze
If you can’t find Japanese BBQ sauce, teriyaki, or soy glaze works well too! Just add a touch of garlic and brown sugar to mimic the depth of flavor.
Rice → Cauliflower
For a lighter version, use cauliflower instead of rice. It won’t get quite as crispy, but it soaks up the sauce just as well.
Vegetables
No need to stick with what is listed. Peas, carrots, corn, edamame, or even diced zucchini all fit perfectly here. Feel free to customize with your favorites!
Frequently Asked Questions
Q: Can I use leftover chicken?
Yes! This recipe is perfect for using leftover grilled or roasted chicken. Just chop it up and add it toward the end to heat through.
Q: Can I make this ahead of time?
You can cook the rice and chicken in advance, then stir-fry everything together just before serving for the freshest flavor.
Q: Can I make this without Japanese BBQ sauce?
If you don’t have it, use teriyaki sauce and add a teaspoon of Worcestershire or oyster sauce for extra umami flavor.
Q: How do I keep fried rice from being soggy?
Start with cold rice, cook on high heat, and don’t stir too often. Letting the rice sit in the pan for a minute or two helps it crisp up perfectly. If using fresh rice, let it cool thoroughly before adding to the stir-fry.
If you loved this Japanese BBQ Chicken Fried Rice, try the Roasted Orange Glazed Chicken Legs or Slow Cooker Chicken Pot Roast next. Each recipe has a unique twist on classic chicken dishes!
Japanese BBQ Chicken Fried Rice
Print Recipe
Ingredients
- 3 tbsp vegetable oil
- 1 lb of boneless skinless chicken breast diced
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp red pepper flakes
- 1 tbsp brown sugar
- 2 cups of cooked rice
- 2 eggs
- 3 tbsp Japanese bbq sauce
- 1 tbsp of sesame seeds for topping
- Chopped scallions for topping optional
Instructions
- Add 2 tbsp of oil to a medium sized skillet, add the diced chicken, onion powder, garlic powder, red pepper flakes and brown sugar. Stir to coat everything and cook on a medium to high heat until fully cooked and browned, about 10 minutes.
- Take chicken out and set aside. Add the remaining 1 tbsp of oil to the same pan and add the cooked rice. Break up the chunks and make a circle in the middle of the rice, add the eggs and scramble them up instantly. Cook and scramble the eggs until fully cooked.
- Start stirring the eggs together with the rice. Add the Japanese bbq sauce to the rice and stir until it’s all coated. Add the chicken back into the pan to heat up and top with sesame seeds. Serve and enjoy! Top with scallions! (Optional)
