BBQ Chicken Fried Rice Dish (Print Version)
# Ingredients:
→ For the BBQ chicken
01 -
1 pound boneless, skinless chicken breast, diced
02 -
1 tablespoon 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 -
½ teaspoon black pepper
→ For the fried rice
09 -
3 tablespoons olive oil, divided
10 -
2 cups cooked rice, preferably chilled overnight
11 -
2 large eggs
12 -
2 tablespoons Japanese BBQ sauce
# Instructions:
01 -
Mix dark brown sugar, smoked paprika, garlic powder, ground cumin, dry mustard, kosher salt, and black pepper in a bowl. Toss the diced chicken with this seasoning blend and let it rest at room temperature for 10-20 minutes for best flavor.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 60-90 seconds without moving it to achieve a sear. Flip and cook another 2-3 minutes until fully cooked through.
03 -
Transfer the cooked chicken to a plate or bowl and set aside while preparing the fried rice.
04 -
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the chilled cooked rice and stir to break up any clumps.
05 -
Push the rice to the sides to create a well in the center of the pan. Crack the eggs into the well and scramble them. Mix the scrambled eggs into the rice.
06 -
Pour the Japanese BBQ sauce over the rice and stir to combine. Cook for 30-60 seconds, allowing the sauce to caramelize slightly on the bottom of the pan.
07 -
Turn off the heat and add the cooked chicken back to the pan. Toss everything together until well combined and serve immediately while hot.