Savory Japanese BBQ Chicken Fried Rice Recipe Youll Love

There’s something so comforting about a hearty bowl of fried rice, isn’t there? It’s one of those dishes that takes me back to childhood memories spent in my grandma’s kitchen, watching her work her magic with a skillet and a handful of leftovers. The aroma of sizzling ingredients always filled the air, and I’d eagerly await the moment I could dive into whatever fragrant creation she had stirred up. Fast forward a few years, and I’ve put my own spin on those cherished memories with this Japanese BBQ Chicken Fried Rice Recipe.

This dish is like a warm hug on a plate. It’s filled with tender chicken, a medley of colorful veggies, and that delightful umami flavor that’s characteristic of Japanese BBQ sauce, or teriyaki. Whether you’re looking for an easy weeknight dinner or a way to impress guests, this recipe has got you covered. Let’s get cooking!

Why You’ll Love This Recipe

• Perfect for busy weeknights – quick to prepare and full of flavor!
• Uses simple, budget-friendly ingredients you can find at any grocery store.
• Comforting familiarity of fried rice, with an exciting twist from Japanese BBQ flavors.
• Great way to use up leftover rice and veggies – it’s practically zero waste!

Ingredients

Here’s what you’ll need to whip up this delicious fried rice:

• 2 cups cooked jasmine rice (preferably day-old for best texture)
• 1 lb boneless chicken thighs, chopped into bite-sized pieces
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 cup mixed vegetables (carrots, peas, corn – frozen works great!)
• 3 green onions, finely sliced (use both green and white parts)
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 1/4 cup soy sauce (low sodium recommended, to control saltiness)
• 1/4 cup teriyaki sauce (for that sweet, savory touch)
• 1 tablespoon sesame oil (for finishing touch)
• Salt and pepper, to taste
• Optional: sesame seeds and nori strips for garnish

Step-by-Step Instructions

Ready to get your cook on? Let’s dive into the steps!

1. Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped chicken thighs, season with a little salt and pepper, and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the pan and set aside.
2. Sauté the Veggies: In the same skillet, add another tablespoon of oil if needed. Toss in the minced garlic and sauté for about 30 seconds until fragrant (don’t burn it!). Add the mixed vegetables and cook until tender, about 3-4 minutes.
3. Combine: Return the cooked chicken to the skillet. Add the cooked jasmine rice, breaking up any clumps with a spatula. Mix gently to combine all the ingredients.
4. Add the Sauces: Pour the soy sauce and teriyaki sauce over the rice mixture. Stir everything together so that the rice is evenly coated and the flavors mingle nicely.
5. Finish Up: Drizzle the sesame oil over the rice and sprinkle in the sliced green onions. Stir once more to incorporate everything. Let it cook for another couple of minutes, allowing the rice to crisp up slightly on the bottom – this makes for a wonderful texture!
6. Garnish & Serve: Remove the skillet from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds and nori strips if you like. Enjoy the delicious aroma wafting through your kitchen!

Pro Tips & Variations

Here are some playful twists and tips to make this fried rice even more fabulous:

• Add Some Heat: If you enjoy a kick, try adding a splash of hot sauce or some chili flakes when you mix in the sauces!
• Switch Up the Protein: Don’t have chicken? Feel free to use shrimp, tofu, or even leftover pork! Just cook until heated through.
• Get Creative with Veggies: You can throw in whatever veggies you have on hand – bell peppers, broccoli, or snap peas can add a lovely crunch!
• Make it Vegetarian: Substitute chicken for tofu or chickpeas and use vegetable broth instead of soy sauce for a flavor boost.

Serving Suggestions

This Japanese BBQ Chicken Fried Rice is fantastic on its own, but if you’re feeling extra cozy, consider pairing it with some steamed edamame, a side salad, or a warm miso soup. Imagine sitting down at your table, a warm bowl of fried rice filled with vibrant veggies in front of you, perhaps with a cold glass of iced green tea nearby. Pure bliss, my friends!

Storage Tips

Got leftovers? Lucky you! This fried rice stores beautifully.

• Refrigeration: Allow the rice to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
• Freezing: For longer storage, you can freeze the fried rice. Portion it into freezer-safe bags or containers and it should keep for up to 3 months.
• Reheating: When you’re ready to enjoy it again, simply reheat on the stovetop or in the microwave. If using the microwave, add a splash of water to help rehydrate the rice and avoid dryness.

FAQs

Can I use day-old rice for this recipe?

Absolutely! Day-old rice is actually preferred because it dries out a little in the fridge, which prevents it from becoming mushy when fried. If you don’t have any on hand, you can cook fresh rice and let it cool for a bit before using it.

What if I don’t like chicken?

No problem at all! Feel free to substitute with any protein you love, such as shrimp, beef, or even firm tofu for a plant-based option. Just be sure to adjust the cooking time based on the protein you choose.

Can I make this recipe gluten-free?

Yes! Just switch out the soy sauce for gluten-free alternatives like tamari or coconut aminos. This way, you can enjoy all the flavors without the gluten!

How can I make it spicier?

If you love a bit of heat, add some chili oil, red pepper flakes, or fresh chopped chilies while you’re sautéing the chicken. You can also serve it with sriracha on the side for an extra kick!

Conclusion

I hope you enjoy making this Japanese BBQ Chicken Fried Rice Recipe as much as I do! It’s one of those meals that warms your heart and fills your belly, perfect for gathering around the dinner table. If you give it a try, I’d love to hear how it turns out. Feel free to drop a comment below or share your own favorite variations. Happy cooking!

Savory Japanese BBQ Chicken Fried Rice Recipe Youll Love

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• Author: mery
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Discover the delightful Japanese BBQ Chicken Fried Rice recipean easy savory dish perfect for any meal or gathering Try it today 154 chars

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Ingredients

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2 cups cooked jasmine rice (preferably day-old for best texture)

1 lb boneless chicken thighs, chopped into bite-sized pieces

2 tablespoons vegetable oil (or any neutral oil)

1 cup mixed vegetables (carrots, peas, corn – frozen works great!)

3 green onions, finely sliced (use both green and white parts)

2 cloves garlic, minced

1/4 cup soy sauce (low sodium recommended)

1/4 cup teriyaki sauce

1 tablespoon sesame oil

Salt and pepper, to taste

Optional: sesame seeds and nori strips for garnish

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Instructions

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped chicken thighs, season with salt and pepper, and sauté until cooked through and golden brown, about 6-8 minutes. Remove from the pan and set aside.

In the same skillet, add another tablespoon of oil if needed. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the mixed vegetables and cook until tender, about 3-4 minutes.

Return the cooked chicken to the skillet. Add the cooked jasmine rice, breaking up any clumps with a spatula. Mix gently to combine.

Pour the soy sauce and teriyaki sauce over the rice mixture and stir together until evenly coated.

Drizzle the sesame oil over the rice and sprinkle in the sliced green onions. Stir once more and allow to cook for a couple more minutes for texture.

Remove from heat, taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds and nori strips if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Japanese

Nutrition

• Calories: 450
• Sugar: 2g
• Fat: 15g
• Saturated Fat: 15g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 28g