Can I use leftover rotisserie chicken instead of cooking fresh?

Absolutely! Just dice it up and toss it with the spice mix before adding it to the skillet.

What if I don’t have Japanese BBQ sauce?

A mix of teriyaki and a splash of soy sauce will do in a pinch. Add a bit of honey for sweetness!

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of oil or water to bring back the moisture and crispness.

Can I make this gluten-free?

Yes! Just double-check your Japanese BBQ sauce and soy sauce—many brands offer gluten-free options.

BBQ Chicken Fried Rice - Chicken magic recipes

Description

This bold and smoky BBQ Chicken Fried Rice with a Japanese BBQ twist is the perfect quick weeknight dinner. Loaded with tender chicken, scrambled eggs, crispy rice, and sweet-savory Japanese BBQ sauce, it delivers takeout-level flavor in just 30 minutes!

Ingredients

Scale

For the BBQ Chicken:

1 pound boneless, skinless chicken breast, diced
1 tbsp dark brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp dry mustard
1 tsp kosher salt
½ tsp black pepper

For the Fried Rice:

3 tbsp olive oil, divided
2 cups cooked rice (ideally chilled overnight)
2 large eggs
2 tbsp Japanese BBQ sauce

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Instructions

Marinate the Chicken
In a bowl, mix together brown sugar, smoked paprika, garlic powder, cumin, dry mustard, salt, and pepper. Toss with diced chicken until fully coated. Let it sit at room temperature for 10–20 minutes.
Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 1–2 minutes per side until golden and cooked through. Remove and set aside.
Fry the Rice
Add remaining 2 tbsp olive oil to the skillet. Add the chilled rice and let it crisp up for 1–2 minutes.
Scramble the Eggs
Push rice to the sides of the pan to create a well in the center. Add eggs, scramble until mostly cooked, then stir into the rice.
Add Sauce & Combine
Pour Japanese BBQ sauce over the rice. Stir everything together and let it cook for 30–60 seconds until the sauce caramelizes slightly.
Finish & Serve
Return the chicken to the skillet, toss to combine, and serve hot.

Notes

Day-old rice works best for the ideal texture. Fresh rice can be chilled in the fridge for 15–20 minutes to firm up.
Want extra heat? Add chili flakes or sliced red chili when frying the rice.
Any teriyaki-style Japanese BBQ sauce works—Bachan’s is a popular favorite.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet , Stir-Fry
Cuisine: Asian-Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 165 mg