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Japanese BBQ Chicken Fried Rice

Japanese BBQ Chicken Fried Rice

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish
  • Nori strips optional, for garnish
  • Extra Japanese BBQ sauce if you have extra marinade, for drizzling

Equipment

  • Medium Bowl
  • Small Bowl
  • Large wok or non-stick skillet
  • Spatula
  • Airtight container

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or microwave, covered, stirring halfway through.
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