Description

Savory Japanese BBQ Chicken Fried Rice Extravaganza is a bold and flavorful dish that takes the classic fried rice to a whole new level. This dish combines tender, marinated chicken cooked with aromatic garlic and ginger, then stir-fried with rice, vegetables, and a sweet-savory Japanese BBQ sauce. It’s a comforting and hearty meal that’s perfect for weeknights, gatherings, or when you want a deliciously satisfying homemade dish. The layers of umami flavor and texture make every bite an indulgent experience.

Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs (or breasts)

1/4 cup soy sauce (or tamari for gluten-free)

1 tablespoon mirin (or substitute with rice vinegar and a bit of sugar)

1 tablespoon sesame oil

2 teaspoons grated ginger

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon rice vinegar

For the Fried Rice:

2 tablespoons vegetable oil (or sesame oil)

2 cloves garlic, minced

1 small onion, diced

1 carrot, diced

1/2 cup frozen peas

3 cups cooked rice (preferably day-old rice for the best texture)

2 large eggs, beaten

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon Japanese BBQ sauce (tare, yakitori sauce, or similar)

1 tablespoon oyster sauce (optional for extra umami)

Salt and pepper, to taste

1 green onion, sliced (for garnish)

Sesame seeds (for garnish, optional)

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Instructions

Marinate the Chicken: In a bowl, whisk together the soy sauce, mirin (or rice vinegar and sugar), sesame oil, grated ginger, minced garlic, brown sugar, and rice vinegar. Add the chicken thighs or breasts to the marinade, making sure they are fully coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side (depending on thickness) until fully cooked and browned. Let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Prepare the Fried Rice: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and diced onion, and sauté until fragrant and softened, about 2-3 minutes. Add the diced carrot and frozen peas, cooking for another 2-3 minutes until the vegetables are tender.
Stir-Fry the Rice: Push the veggies to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they’re fully cooked and then mix them with the vegetables. Add the cooked rice to the pan, breaking up any clumps. Stir everything together and cook for 3-4 minutes until the rice is heated through and slightly crispy at the edges.
Season the Fried Rice: Drizzle the soy sauce, Japanese BBQ sauce, and oyster sauce (if using) over the rice, stirring to coat the rice evenly. Season with salt and pepper to taste. Add the cooked chicken pieces to the rice, and stir to combine everything.
Serve: Once the rice is well-mixed and heated through, remove it from the heat. Serve the fried rice hot, garnished with sliced green onions and sesame seeds for extra crunch and flavor.

Notes

Vegetarian Version: Skip the chicken and use tofu or tempeh instead. Marinate the tofu in the same sauce or season it with soy sauce, ginger, and sesame oil for flavor.

Add More Veggies: Feel free to add more veggies like bell peppers, zucchini, or baby corn for extra color and crunch.

Spicy Kick: Add chili paste or sriracha sauce to the fried rice for some heat, or sprinkle chili flakes for a mild spice.

Rice Alternatives: You can use brown rice, quinoa, or cauliflower rice for a healthier, lower-carb version.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 20-25 minutes
Category: Main dish
Method: Stir-fried
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 9g
Sodium: 890mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 28g
Cholesterol: 110mg