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–+ servings

Japanese BBQ Chicken Fried Rice

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A plate of fried rice topped with pieces of glazed chicken, garnished with chopped green onions and sesame seeds, sits on a striped cloth with a wooden spoon beside it.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

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)

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!

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Servings: 4 people
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