BBQ Chicken Fried Rice
A delicious and versatile dish that combines the smoky flavor of BBQ chicken with fried rice, perfect for any meal.
Ingredients
For the Chicken Marinade
- 450 g boneless, skinless chicken breast, diced
- 1 tablespoon dark brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil, divided
For the Fried Rice
- 340 g cooked white rice, chilled overnight
- 2 large eggs
- 2 tablespoons Japanese BBQ sauce
Instructions
Preparation
- Marinate the diced chicken breast with dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper for 10 to 20 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, and add the marinated chicken. Sear for about 60 to 90 seconds until brown, then flip and cook for an additional 2 to 3 minutes until fully cooked.
Cooking
- In the same skillet, add the remaining 2 tablespoons of olive oil and heat. Add chilled white rice, breaking it up with a spatula, and creating a small well in the center.
- Crack two large eggs into the well and scramble them, mixing into the rice.
- Drizzle in the Japanese BBQ sauce and stir until the rice is evenly coated.
- Add the cooked chicken back to the skillet and toss everything together. Serve hot.
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Notes
Garnish with chopped green onions or sesame seeds for extra flavor. Serve alongside steamed vegetables or a fresh salad. Store leftovers in an airtight container in the fridge for up to 4 days.