Imagine your favorite BBQ flavors married with the comforting vibes of fried rice. That’s precisely what we’ve got with this delicious BBQ Chicken Fried Rice! It’s a quick, easy-to-make dish that’ll have you scraping the pan for every last bit of that saucy, savory goodness.
Why You’ll Love This Recipe
- Bold BBQ Flavor: The blend of spices and BBQ sauce creates an irresistibly smoky and sweet chicken.
- Quick and Easy: You can whip this up in just 20 minutes, making it perfect for busy weeknights.
- One-Pan Delight: Minimal cleanup is needed, thanks to the simplicity of cooking everything in one skillet.
- Customizable: Easily adjust the recipe to fit your preferences or dietary needs.
Ingredients You’ll Need
Making BBQ Chicken Fried Rice is all about leveraging a handful of essential ingredients that deliver incredible flavor. Each component, from the spices to the rice, plays a critical role in crafting a dish that’s wonderfully delicious.
- Boneless Skinless Chicken Breast: The cornerstone of this dish, it soaks up the flavorful BBQ spices beautifully.
- Dark Brown Sugar: Adds a touch of sweetness and depth to the BBQ seasoning.
- Smoked Paprika: Infuses the chicken with a subtle smoky flavor.
- Cooked Rice: Chilled overnight for best texture, it perfectly absorbs the BBQ sauce.
- Japanese BBQ Sauce: Provides a rich, savory finish to the fried rice.
Variations
This recipe is incredibly versatile and can be easily adapted to suit your taste preferences or dietary needs. Here are some fun ideas to inspire your own twist on BBQ Chicken Fried Rice.
- Add Veggies: Incorporate bell peppers, peas, or carrots for a touch of color and extra nutrition.
- Spicy Kick: Amp up the heat with a dash of Sriracha or a sprinkle of red pepper flakes.
- Protein Swap: Try using shrimp or tofu as an alternative to chicken for a different protein profile.
How to Make BBQ Chicken Fried Rice
Step 1: Prepare the Chicken
Mix the BBQ seasoning blend. Toss it with the diced chicken breast and let it rest at room temperature for 10-20 minutes. This step allows the spices to infuse deeply into the chicken, enhancing every bite.
Step 2: Cook the Chicken
Heat some olive oil in a skillet and add the seasoned chicken. Cook for about 60-90 seconds per side. Ensuring the chicken browns nicely adds a smoky depth to your dish.
Step 3: Make the Fried Rice
Add the rest of the olive oil to the skillet and spread the rice evenly. Create a well for the eggs, scramble them, and then mix everything together. The goal is a harmonious blend of textures and flavors.
Step 4: Finish with BBQ Sauce
Drizzle the Japanese BBQ Sauce into the pan, mixing while allowing it to caramelize slightly. This gives your fried rice that mouth-watering, sticky BBQ finish we all crave.
Pro Tips for Making BBQ Chicken Fried Rice
- Chill Your Rice: For the best texture, use rice that’s been cooked and chilled overnight. It keeps the grains separate and non-mushy.
- Spice Blend Balance: Adjust the BBQ seasoning to your taste, perhaps adding more paprika for smokier notes.
- Perfect Sear: Avoid overcrowding the pan when cooking the chicken to achieve a nice sear.
- Sauce Caramelization: Allow the BBQ sauce to cook for a bit until it just starts to caramelize, adding depth to the flavor.
How to Serve BBQ Chicken Fried Rice
Garnishes
Fresh garnishes can elevate your dish! Try topping with sliced green onions, sesame seeds, or even a squeeze of fresh lime to brighten the plate.
Side Dishes
Pair this BBQ Chicken Fried Rice with a side of roasted vegetables or a crisp salad to complement the rich, savory flavors of the rice.
Creative Ways to Present
Consider presenting this rice in individual serving bowls with a drizzle of extra BBQ sauce artistically layered over the top for a restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days, making sure to cool the dish completely before sealing.
Freezing
You can freeze BBQ Chicken Fried Rice for up to 2 months. Pack it in individual portions for easy reheating later, ensuring it’s well-sealed to avoid freezer burn.
Reheating
To reheat, simply warm in a skillet over medium heat or microwave in short bursts, stirring often to ensure even heating and to preserve texture.
FAQs
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Can I use a different type of rice?
Absolutely! While white rice is traditional, brown rice or quinoa can work nicely, though the texture may vary slightly.
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Is there a substitute for Japanese BBQ sauce?
Yes, regular BBQ sauce can be used. Just be mindful of sweetness and adjust spices as needed.
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Is this dish suitable for meal prep?
Definitely! It’s perfect for meal prep as it holds up well in the fridge or freezer, making quick lunches or dinners a breeze.
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Can I make this vegetarian?
Yes, by substituting the chicken with tofu or more vegetables, you can enjoy a vegetarian version of this dish.
Final Thoughts
With its delightful fusion of smoky BBQ and savory fried rice, this BBQ Chicken Fried Rice is sure to become a family favorite. It’s an effortless dish that brings comfort and excitement to your dinner table. I can’t wait for you to try it and add your own twist! Happy cooking!
Print
BBQ Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Description
This flavorful BBQ Chicken Fried Rice combines tender, smoky-seasoned chicken with perfectly cooked rice and a Japanese BBQ sauce, creating a quick and satisfying meal full of bold flavors and convenience. Ideal for weeknights or casual gatherings, it offers a savory twist on classic fried rice with the rich taste of barbecue sauce plus crispy browned chicken pieces.
Ingredients
For the BBQ Chicken
- 1 pound Boneless Skinless Chicken Breast, diced
- 1 Tablespoon (12g) Dark Brown Sugar
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
For the Fried Rice
- 3 Tablespoons (48g) Olive Oil, divided
- 2 cups Cooked Rice, ideally chilled overnight
- 2 large Eggs
- 2 Tablespoons (38g) Japanese BBQ Sauce
Instructions
- Season the chicken: Mix the BBQ seasoning blend together and toss with the diced chicken breast. Let the seasoned chicken rest at room temperature for 10-20 minutes to enhance flavor and keep it moist.
- Cook the chicken: Heat 1 tablespoon (16g) of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and cook for 60-90 seconds until browned. Flip to cook the other side for an additional 2-3 minutes until fully cooked. Remove the chicken and set aside.
- Prepare the fried rice: Add the remaining 2 tablespoons (32g) of olive oil to the skillet. Carefully add the cooked rice, spreading it evenly across the pan. Create a well in the center of the rice and crack in the eggs.
- Scramble the eggs: Stir the eggs in the well until they begin to set, then break apart and mix into the rice until evenly distributed and cooked through.
- Add the BBQ sauce: Pour the Japanese BBQ Sauce over the rice and stir well to combine. Let cook for 30-60 seconds, allowing the sauce to caramelize slightly on the bottom of the pan for added flavor.
- Finish the dish: Turn off the heat. Return the cooked chicken to the skillet, tossing everything together to combine. Serve hot immediately for best flavor and texture.
Notes
- Ensure the rice is chilled overnight for ideal texture; fresh rice can become sticky and soggy.
- You can substitute chicken thighs for a juicier, more tender result.
- For extra flavor, garnish with chopped green onions or sesame seeds before serving.
- Adjust the amount of BBQ sauce according to your preferred level of sweetness and smoky flavor.
- This dish can be customized with vegetables like peas, carrots, or bell peppers for added nutrition and color.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 125 mg
