Ingredients
Scale
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon (12g) dark brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons (48g) olive oil, divided
- 2 cups cooked rice, ideally chilled overnight
- 2 large eggs
- 2 tablespoons (38g) Japanese BBQ sauce*
Instructions
- Mix the BBQ seasoning blend and toss with the diced chicken. Let rest at room temperature for 10-20 minutes for best flavor.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 60-90 seconds to brown, then flip and cook 2-3 minutes until fully cooked. Remove chicken and set aside.
- Add remaining 2 tablespoons olive oil to skillet and add cooked rice.
- Create a well in the center of the rice and scramble the eggs in it, then break apart and mix into the rice.
- Add Japanese BBQ sauce and stir to combine, cooking 30-60 seconds until sauce starts to caramelize on the pan bottom.
- Turn off heat, add chicken back, toss everything together, and serve immediately.
Notes
- *Bachan’s Japanese BBQ sauce is recommended, or mix your favorite BBQ sauce with soy sauce, toasted sesame oil, and a splash of mirin.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: American