BBQ Chicken Fried Rice (Print Version)

Smoky BBQ chicken blended with egg fried rice and a caramelized Japanese-style sauce for a quick dinner.

# Ingredients:

→ BBQ Chicken

01 - 1 pound Boneless Skinless Chicken Breast, diced

02 - 1 Tablespoon (12g) Dark Brown Sugar

03 - 1 Tablespoon Smoked Paprika

04 - 1 teaspoon Garlic Powder

05 - 1 teaspoon Ground Cumin

06 - 1 teaspoon Dry Mustard

07 - 1 teaspoon Kosher Salt

08 - 1/2 teaspoon Black Pepper

→ Fried Rice

09 - 3 Tablespoons (48g) Olive Oil, divided

10 - 2 cups Cooked Rice, ideally chilled overnight

11 - 2 large Eggs

12 - 2 Tablespoons (38g) Japanese BBQ Sauce

# Directions:

01 - Mix the BBQ seasoning blend together and toss with the diced chicken breast. For best results, let the chicken rest at room temperature with the seasoning for 10-20 minutes before cooking.

02 - Heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken to the pan in an even layer. Cook for 60-90 seconds, allowing the chicken to brown, before flipping and cooking an additional 2-3 minutes to fully cook the chicken. Transfer the cooked chicken to a plate or bowl and set aside.

03 - Add the remaining 2 tablespoons (32g) olive oil to the skillet and carefully add the cooked rice.

04 - Create a well in the center of the rice and add the eggs. Scramble in the center of the pan before breaking apart and mixing into the rice.

05 - Add the BBQ sauce and stir everything together, cooking for an additional 30-60 seconds until the sauce begins to caramelize on the bottom of the pan.

06 - Turn off the heat and add the chicken back to the pan. Toss everything together and serve immediately.

# Notes:

01 - For the BBQ sauce, you can use Bachan's Japanese BBQ sauce or mix any BBQ sauce with a little soy sauce, toasted sesame oil, and a splash of mirin.

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