Japanese BBQ Chicken Fried Rice
Easy Japanese BBQ Chicken Fried Rice made in one pan with juicy chicken rice eggs and bold barbecue flavor. A quick family dinner ready in 20 minutes.
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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
- Step 1: Cook the Chicken - Heat 2 tablespoons of vegetable oil in a medium sized skillet over medium high heat. Add the diced chicken breast followed by onion powder garlic powder red pepper flakes and brown sugar. Stir everything together so the chicken is fully coated. Let it cook undisturbed for a couple minutes to get some color then stir occasionally until the chicken is fully cooked and nicely browned which takes about 10 minutes.
- Step 2: Set Chicken Aside - Once the chicken is cooked remove it from the skillet and set it aside on a plate. This keeps it juicy and prevents overcooking while you build the fried rice.
- Step 3: Cook the Rice and Eggs - Add the remaining 1 tablespoon of oil to the same skillet. Add the cooked rice and break up any clumps with your spoon. Push the rice out toward the edges to create a circle in the middle. Crack the eggs into the center and scramble immediately. Let them cook until fully set then start mixing them into the rice.
- Step 4: Add the Sauce - Pour the Japanese BBQ sauce over the rice and eggs. Stir well until every grain of rice is coated and glossy. This is where the flavor really comes alive.
- Step 5: Bring It All Together - Add the cooked chicken back into the skillet and stir to combine. Let everything heat through for a minute or two. Sprinkle sesame seeds over the top and finish with chopped scallions if using. Serve hot and enjoy.
Notes
Tips, Tricks & 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!Private Notes
Servings: 4 people
