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Welcome to the world of culinary fusion where comforting fried rice meets the rich, savory flavors of Japanese BBQ! The Savory Japanese BBQ Chicken Fried Rice Extravaganza is a delightful dish that brings together the best of both worlds. Imagine tender pieces of marinated chicken thighs, vibrant vegetables, and perfectly cooked rice all infused with the unmistakable taste of soy and teriyaki sauce. This dish not only satisfies your hunger but also offers a journey through the rich landscape of Japanese cuisine.

Savory Japanese BBQ Chicken Fried Rice Extravaganza

Elevate your dinner with this savory Japanese BBQ Chicken Fried Rice! Perfect for using up day-old jasmine rice, this dish is packed with flavor from marinated chicken thighs, vibrant vegetables, and aromatic garlic and ginger. Toss in some sesame oil and scrambled eggs for a delightful blend that everyone will love. Garnish with green onions and sesame seeds for that extra touch. Quick and easy, this recipe is ready in just 30 minutes. Perfect for a weeknight treat!
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Ingredients
  

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

1 lb boneless chicken thighs, diced

3 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 cup mixed vegetables (peas, carrots, corn)

3 green onions, chopped (whites and greens separated)

2 cloves garlic, minced

1 inch piece ginger, grated

2 large eggs, beaten

1 tablespoon mirin (optional)

Salt and pepper to taste

Toasted sesame seeds for garnish

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken:

    In a bowl, combine diced chicken thighs, soy sauce, teriyaki sauce, and mirin (if using). Let it marinate for at least 15 minutes.

      Prepare the Rice:

        If you are using freshly cooked rice, spread it out on a baking sheet and let it cool for a bit to avoid clumping. Otherwise, have your day-old rice ready.

          Cook the Chicken:

            Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

              Sauté Vegetables:

                In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the garlic, ginger, and the white parts of the green onions for about 1 minute until fragrant. Then, add the mixed vegetables and continue to cook for another 2-3 minutes until they are tender.

                  Add Eggs:

                    Push the vegetables to the side of the pan. Pour the beaten eggs into the other side and scramble until fully cooked. Once the eggs are scrambled, combine everything in the skillet.

                      Incorporate the Rice:

                        Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour in the sesame oil and toss everything together until well mixed, allowing the rice to heat up.

                          Final Touches:

                            Add the cooked chicken back into the skillet, stirring to combine. Season with additional soy sauce, salt, and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld.

                              Garnish and Serve:

                                Remove from heat and garnish with the green parts of the green onions, toasted sesame seeds, and fresh cilantro or parsley. Serve immediately and enjoy!

                                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4