Description
This BBQ Chicken Fried Rice offers a flavorful twist on a classic dish, combining tender marinated chicken thighs, vibrant mixed vegetables, and aromatic jasmine rice. Perfect for a quick weeknight meal or a tasty side, it’s easy to customize and sure to please everyone at the table. Enjoy the delicious blend of BBQ flavors in every bite!
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken thighs, diced
- 1 cup BBQ sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 3 green onions, chopped
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by marinating the chicken. In a medium bowl, combine the diced chicken thighs with 1/2 cup of BBQ sauce. Mix well to ensure all pieces are coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- After marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is fully cooked and has a nice caramelized color. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Next, add the mixed vegetables to the skillet. Stir-fry for about 3-4 minutes until they are heated through and tender. Season with a pinch of salt and pepper to taste.
- Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side of the skillet.
- Scramble the eggs gently, cooking them until they are just set, about 1-2 minutes. Once cooked, mix the eggs with the vegetables.
- Add the cooked jasmine rice to the skillet. Break up any clumps with a spatula and mix it thoroughly with the vegetable and egg mixture.
- Pour the remaining 1/2 cup of BBQ sauce over the rice. Stir well to ensure that the rice is evenly coated with the sauce.
- Add the cooked chicken back into the skillet. Mix everything together, ensuring that the chicken is evenly distributed throughout the rice.
- Continue to stir-fry the mixture for an additional 3-5 minutes, allowing the flavors to meld and the rice to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Garnish the BBQ chicken fried rice with chopped green onions and sesame seeds if desired.
- Serve hot, either as a main dish or as a side. Enjoy your delicious BBQ chicken fried rice!
Notes
- Using day-old rice is key to achieving the perfect texture. Freshly cooked rice can be too sticky and clump together.
- Feel free to customize the mixed vegetables based on your preference or what you have on hand. Bell peppers, broccoli, or snap peas can also work well.
- If you prefer a spicier kick, consider adding some sriracha or chili flakes to the dish while cooking.
- For a vegetarian version, substitute the chicken with tofu or tempeh and use a plant-based BBQ sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes