Japanese BBQ Chicken Fried Rice
This easy one-pan fried rice combines caramelized chicken, fluffy rice, and scrambled eggs, all tossed in a sweet-savory Japanese BBQ sauce. It’s quick to make, big on flavor, and perfect for busy weeknights when you want something comforting that still feels a little special.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 lb 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 cooked rice
- 2 eggs
- 3 tbsp Japanese bbq sauce
- 1 tbsp sesame seeds for topping
- Chopped scallions for topping optional
Instructions
- Heat 2 tablespoons of oil in a medium skillet over medium-high heat. Add the diced chicken along with the onion powder, garlic powder, red pepper flakes, and brown sugar. Stir to coat everything evenly, then cook until the chicken is fully cooked and nicely browned, about 10 minutes.
- Remove the chicken from the pan and set it aside. Add the remaining 1 tablespoon of oil to the same skillet, then add the cooked rice. Break up any clumps, push the rice into a ring around the pan, and crack the eggs into the center. Scramble the eggs right away, cooking until fully set.
- Stir the eggs into the rice, then add the Japanese BBQ sauce and mix until everything is evenly coated. Add the chicken back to the pan to warm through, then finish with sesame seeds. Serve warm, with sliced scallions on top if you like.