Japanese BBQ Chicken Fried Rice is a delicious and quick meal that brings the vibrant flavors of Japanese izakaya-style chicken right into your kitchen’s favorite comfort food, fried rice. This recipe offers a perfect weeknight dinner solution, transforming simple ingredients into an incredibly satisfying and flavorful dish.
Key Ingredients for Japanese BBQ Chicken Fried Rice
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sake (optional, can substitute with more mirin or a splash of water)
- 1 teaspoon granulated sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- 1 tablespoon vegetable oil, plus more for cooking rice
- 1 cup diced yellow onion
- 1 cup frozen peas and carrots, thawed
- 3 cups cooked, day-old rice (preferably short-grain or medium-grain)
- 2 large eggs, lightly beaten
- 2 tablespoons Kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon gochujang (Korean chili paste) (adjust to your spice preference)
- 1 teaspoon sesame oil
- For Garnish:
- Sliced green onions
- Toasted sesame seeds
- Nori strips (optional)
- A drizzle of extra Japanese BBQ sauce (if you have extra marinade)
How to Make Japanese BBQ Chicken Fried Rice
This Japanese BBQ Chicken Fried Rice recipe is a breeze to whip up, delivering a symphony of sweet, savory, and slightly spicy flavors that will have you coming back for more. Its simplicity lies in the quick marination of the chicken and the straightforward stir-fry process. The addition of creamy Kewpie mayo and a hint of gochujang creates a uniquely satisfying texture and depth of flavor, making it a truly memorable meal. Expect to have this delicious dish on your table in under 40 minutes, including prep!
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the bite-sized chicken thigh pieces with soy sauce, mirin, sake (if using), granulated sugar, grated ginger, and grated garlic. Toss well to ensure all the chicken is coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for deeper flavor.
- Prepare the Japanese BBQ Sauce Base: While the chicken marinates, whisk together the Kewpie mayonnaise, gochujang, and sesame oil in a small bowl. Set aside. This sauce will be key to the dish’s signature flavor.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or a non-stick skillet over medium-high heat. Add the marinated chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the wok and set aside, leaving any rendered juices.
- Scramble the Eggs: Add a tiny bit more oil to the wok if needed. Pour in the lightly beaten eggs and scramble them until just cooked. Break them into smaller pieces and push them to the side of the wok or remove from the wok temporarily.
- Sauté Aromatics and Vegetables: Add the diced onion to the wok and stir-fry for 2-3 minutes until softened. Add the thawed peas and carrots and stir-fry for another minute until heated through.
- Add the Rice: Add the cooked, day-old rice to the wok. Break up any clumps with your spatula, ensuring it’s evenly distributed with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly toasted.
- Combine and Flavor: Return the cooked chicken to the wok with the rice and vegetables. Pour the prepared Japanese BBQ sauce base over the mixture. Stir-fry vigorously, ensuring the sauce is evenly distributed and coats all the ingredients. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Taste and adjust seasoning if needed (you might want a touch more soy sauce or a pinch of salt). Serve the Japanese BBQ Chicken Fried Rice hot. Garnish generously with sliced green onions, toasted sesame seeds, and nori strips if desired. A final drizzle of store-bought Japanese BBQ sauce can add an extra layer of glaze.
Why You’ll Love This Japanese BBQ Chicken Fried Rice
You’ll absolutely adore this Japanese BBQ Chicken Fried Rice because it’s a flavor explosion in every bite, dominated by the irresistible sweet and savory notes of Japanese BBQ chicken, elevated by a creamy, slightly spicy mayonnaise sauce that coats the fluffy rice. It’s a fantastic and budget-friendly alternative to takeout, allowing you to replicate those beloved restaurant flavors right in your home kitchen for a fraction of the cost. The vibrant medley of tender chicken, perfectly cooked rice, and crisp vegetables, enhanced by the unique umami richness from the Kewpie and gochujang, makes this dish incredibly satisfying and wonderfully craveable.
Forget the usual Sunday pot roast or a plain chicken stir-fry; this Japanese BBQ Chicken Fried Rice offers a delightful twist that’s both familiar and excitingly new. It’s the perfect weeknight warrior, promising a gourmet experience with minimal fuss. So, gather your ingredients, crank up the heat, and get ready to impress yourself and your loved ones with this remarkable dish – we can’t wait for you to give it a try!
Storing and Reheating Tips
Properly storing and reheating your Japanese BBQ Chicken Fried Rice will ensure you can enjoy its deliciousness even days later. Once the dish has cooled to room temperature, transfer any leftovers into an airtight container. Refrigerate immediately. Your Japanese BBQ Chicken Fried Rice will stay fresh in the refrigerator for up to 3 to 4 days.
To reheat, you have a few excellent options. The best method for retaining texture and flavor is to gently reheat it in a non-stick skillet or wok over medium-low heat, stirring occasionally until heated through. You can also microwave it, but be sure to cover it to prevent drying out, and stir halfway through for even heating. For those who prefer convenience and long-term storage, freezing is an option. Allow the fried rice to cool completely, portion it into freezer-safe containers or bags, and freeze for up to 2 to 3 months. When you’re ready to eat a frozen portion, thaw it overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
This Japanese BBQ Chicken Fried Rice is a testament to how simple ingredients can create an unforgettable meal. It’s a warm, comforting, and incredibly flavorful dish that’s perfect for any night of the week. We encourage you to jump into your kitchen and experience the joy of making this fantastic recipe firsthand!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Japanese BBQ Chicken Fried Rice
Ingredients
Equipment
Method
- In a medium bowl, combine the bite-sized chicken thigh pieces with soy sauce, mirin, sake (if using), granulated sugar, grated ginger, and grated garlic. Toss well to ensure all the chicken is coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes for deeper flavor.1.5 lbs boneless, skinless chicken thighs, 2 tablespoons soy sauce, 1 tablespoon mirin (Japanese sweet rice wine), 1 tablespoon sake, 1 teaspoon granulated sugar, 1 teaspoon grated fresh ginger, 1 teaspoon grated fresh garlic
- While the chicken marinates, whisk together the Kewpie mayonnaise, gochujang, and sesame oil in a small bowl. Set aside. This sauce will be key to the dish’s signature flavor.2 tablespoons Kewpie mayonnaise, 1 tablespoon gochujang (Korean chili paste), 1 teaspoon sesame oil
- Heat 1 tablespoon of vegetable oil in a large wok or a non-stick skillet over medium-high heat. Add the marinated chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the wok and set aside, leaving any rendered juices.1 tablespoon vegetable oil, 1.5 lbs boneless, skinless chicken thighs
- Add a tiny bit more oil to the wok if needed. Pour in the lightly beaten eggs and scramble them until just cooked. Break them into smaller pieces and push them to the side of the wok or remove from the wok temporarily.1 tablespoon vegetable oil
- Add the diced onion to the wok and stir-fry for 2-3 minutes until softened. Add the thawed peas and carrots and stir-fry for another minute until heated through.1 cup diced yellow onion, 1 cup frozen peas and carrots
- Add the cooked, day-old rice to the wok. Break up any clumps with your spatula, ensuring it’s evenly distributed with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly toasted.3 cups cooked, day-old rice
- Return the cooked chicken to the wok with the rice and vegetables. Pour the prepared Japanese BBQ sauce base over the mixture. Stir-fry vigorously, ensuring the sauce is evenly distributed and coats all the ingredients. Continue to cook for another 2-3 minutes, allowing the flavors to meld.1.5 lbs boneless, skinless chicken thighs, 3 cups cooked, day-old rice, 2 tablespoons Kewpie mayonnaise, 1 tablespoon gochujang (Korean chili paste), 1 teaspoon sesame oil
- Taste and adjust seasoning if needed (you might want a touch more soy sauce or a pinch of salt). Serve the Japanese BBQ Chicken Fried Rice hot. Garnish generously with sliced green onions, toasted sesame seeds, and nori strips if desired. A final drizzle of store-bought Japanese BBQ sauce can add an extra layer of glaze.2 tablespoons soy sauce, Sliced green onions, Toasted sesame seeds, Nori strips, Extra Japanese BBQ sauce