Description
A flavorful and hearty Japanese BBQ Chicken Fried Rice combining tender diced chicken breast with vibrant vegetables, scrambled eggs, and a savory blend of soy, oyster, mirin, and teriyaki sauces. This stir-fried dish is infused with aromatic ginger, garlic, and a hint of spice from chili flakes, making it a perfect quick and satisfying meal.
Ingredients
Scale
Protein and Eggs
- 1 lb chicken breast, diced
- 3 large eggs
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup peas
- 1/2 cup carrots, diced
- 1 tablespoon green onions, chopped
Rice
- 2 cups cooked rice
Oils
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 teaspoon rice vinegar
- 1/4 cup teriyaki sauce
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes
- 1 tablespoon toasted sesame seeds
Instructions
- Heat the skillet: Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Cook the chicken: Once the oil is hot, add the diced chicken breast and cook for about 5-7 minutes until the chicken is cooked through and lightly browned.
- Set aside chicken: Remove the chicken from the skillet and set it aside for later use.
- Add sesame oil: In the same skillet, add the sesame oil for additional flavor.
- Sauté onions: Add the diced onion and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic: Add the minced garlic to the skillet and cook for another 1 minute until fragrant, enhancing the aroma of the dish.
- Cook vegetables: Add the diced carrots and peas, cooking for 3-4 minutes while stirring occasionally, until vegetables start to soften but remain vibrant.
- Create space for eggs: Push the vegetables to one side of the skillet to clear space for the eggs.
- Scramble eggs: Crack the eggs into the empty space and scramble with a spatula, cooking for about 2 minutes until fully cooked and fluffy.
- Combine eggs and vegetables: Mix the scrambled eggs with the vegetables so everything is evenly distributed.
- Add rice: Add the cooked rice to the skillet, breaking apart any clumps with your spatula to ensure even cooking.
- Add sauces: Pour soy sauce, oyster sauce, mirin, rice vinegar, and teriyaki sauce over the rice mixture for a balanced savory and sweet flavor.
- Mix thoroughly: Stir everything together carefully, making sure the rice is evenly coated with the sauces.
- Add spices: Sprinkle grated ginger, black pepper, and chili flakes into the skillet and mix to combine all the flavors robustly.
- Return chicken to skillet: Add the cooked chicken back into the skillet and stir well to integrate it evenly throughout the dish.
- Meld flavors: Cook for an additional 2-3 minutes, allowing the flavors to blend and the dish to heat through thoroughly.
- Finish and garnish: Remove the skillet from heat and sprinkle chopped green onions and toasted sesame seeds over the top for a fresh, nutty finish.
- Serve: Serve hot and enjoy this delicious Japanese BBQ Chicken Fried Rice extravaganza.
Notes
- Use day-old rice if possible; it helps prevent the fried rice from becoming mushy.
- Adjust chili flakes according to your preferred spice level.
- For extra flavor, marinate the chicken briefly in a bit of soy sauce and ginger before cooking.
- Feel free to substitute vegetables based on what you have on hand, such as bell peppers or corn.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
