Savory BBQ Chicken Fried Rice
A quick and delicious one-skillet meal that combines smoky Japanese-style BBQ sauce with chicken and day-old rice for a crowd-pleasing dinner.
Ingredients
For the chicken
- 1 lb boneless skinless chicken breast or use thighs for juicier flavor
- 2 tbsp dark brown sugar light brown works too
- 1 tbsp smoked paprika regular paprika okay if unavailable
- 1 tsp garlic powder or 1-2 cloves minced fresh garlic
- 1 tsp ground cumin optional
- 1 tsp dry mustard or 1 tsp prepared mustard
- 1 tsp kosher salt adjust to taste
- 1/2 tsp black pepper freshly cracked preferred
- 2 tbsp olive oil vegetable or sesame oil can be used
For the fried rice
- 2 large eggs omit for egg-free version
- 3 cups cooked rice day-old rice is ideal for best texture
- 1/2 cup Japanese BBQ sauce or mix your favorite BBQ sauce with a splash of soy sauce if needed
Instructions
Preparation
- Measure ingredients and crack the eggs into a small bowl. Fluff the day-old rice with a fork so grains separate.
Cooking Chicken
- In a bowl, combine brown sugar, smoked paprika, garlic powder, cumin, dry mustard, salt, and pepper. Coat the chicken thoroughly.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and sear 3–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a cutting board to rest 5 minutes, then slice into bite-sized pieces.
Scrambling Eggs
- Add remaining 1 tbsp oil to the pan. Lower heat to medium. Pour in eggs, scramble quickly, and remove to a bowl when just set.
Frying Rice
- Increase heat to high. Add a touch more oil if the pan is dry. Add the rice, breaking up any clumps, and stir-fry 3–4 minutes until heated through and slightly toasted.
Combining Everything
- Return chicken and scrambled eggs to the skillet. Pour in the 1/2 cup Japanese BBQ sauce and toss everything together for 1–2 minutes so the sauce caramelizes slightly and coats the rice evenly.
- Adjust salt or pepper if needed. If the rice seems dry, splash a teaspoon of water or soy sauce and toss once more.
- Serve hot straight from the pan.
Notes
Serve in the skillet with lime wedges and chopped scallions for garnish. Top with toasted sesame seeds or chopped roasted peanuts for added crunch. For a veg boost, stir in quick-cooked peas, shredded carrot, or diced bell pepper when frying the rice.