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Japanese BBQ chicken fried rice cooking in large skillet with vegetables and green onions

Easy Japanese BBQ Chicken Fried Rice

A delightful fusion dish combining smoky BBQ chicken with savory fried rice and vegetables, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion, Japanese
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts diced into bite-sized pieces
  • 4 cups cooked jasmine rice preferably day-old and chilled
  • 1/2 cup BBQ sauce your favorite brand, divided
  • 1 cup mixed vegetables peas, carrots, corn
  • 2 green onions chopped
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cooking oil vegetable or canola

Equipment

  • Large skillet or wok
  • Baking sheet for cooling rice
  • Spatula

Method
 

  1. Marinate diced chicken in half of the BBQ sauce (about 1/4 cup) for at least 15 minutes while preparing other ingredients.
  2. Heat oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 3-4 minutes undisturbed to develop a golden crust. Flip and cook another 3-4 minutes until cooked through to 165°F internal temperature.
  3. Add mixed vegetables to the skillet with cooked chicken. Sauté for 3-4 minutes until heated through and any frozen pieces are completely thawed.
  4. Stir in cooked jasmine rice along with soy sauce and remaining BBQ sauce. Mix thoroughly for about 2 minutes until every grain is coated with sauce.
  5. Add chopped green onions and toss everything together. Taste and adjust seasoning if needed. Transfer to plates and drizzle with additional BBQ sauce if desired.

Notes

Use day-old or chilled rice for best texture. Spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes if needed. Customize vegetables based on preference. Store leftovers in airtight container for up to 4 days.