Description
Smoky-sweet, weeknight-friendly Japanese BBQ Fried Rice with tender veggies, your choice of protein, and fluffy day-old rice. Big flavor, minimal fuss.
Ingredients
Cooked white rice — 4 cups, cold; day-old for best texture
Neutral oil (canola or avocado) — 2 tbsp, divided (for high-heat stir-frying)
Eggs — 3 large, beaten (adds richness and classic fried rice fluff)
Chicken thighs, boneless skinless — 8 oz, diced (or shrimp — 8 oz, peeled; or firm tofu — 14 oz, pressed and cubed)
Yellow onion — 1 small (about 1 cup), diced (sweet base flavor)
Carrot — 1 medium (about 1/2 cup), diced (color and crunch)
Frozen peas — 1/2 cup, thawed (sweet pop)
Garlic — 3 cloves, minced (aroma)
Fresh ginger — 1 tbsp, minced (zing)
Japanese BBQ sauce (e.g., Bachan’s) — 1/3 cup (smoky-sweet umami)
Low-sodium soy sauce or tamari — 2 tbsp (savory depth; use tamari for gluten-free)
Rice vinegar — 1 tsp (brightens; optional)
Toasted sesame oil — 1 tsp (nutty finish)
Green onions — 4, thinly sliced, divided (stir-in + garnish)
Sesame seeds — 1 tbsp (optional garnish)
Black pepper — 1/4 tsp (balance)
Kosher salt — pinch to taste (sauces add salt; go light)
Note: Exact measurements above. They’ll render in your recipe card below the article.
Instructions
1. Prep everything first. Dice veggies, beat the eggs, and pat protein dry for better browning.
2. Heat 1 tbsp neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering.
3. Add the chicken (or shrimp or tofu) with a pinch of salt and black pepper. Stir-fry 3–4 minutes (shrimp 2–3; tofu 4–5) until cooked and lightly browned. Transfer to a bowl.
4. Add the remaining 1 tbsp oil. Toss in onion, carrot, and a pinch of salt. Stir-fry 2–3 minutes until slightly tender.
5. Stir in garlic and ginger; cook 30–45 seconds until fragrant.
6. Push veggies to one side. Pour in beaten eggs and scramble just to set, about 45–60 seconds.
7. Add the cold rice, breaking up clumps with the back of a spoon. Spread into an even layer and let it sizzle 1–2 minutes to crisp slightly.
8. Drizzle in soy sauce (or tamari) and Japanese BBQ sauce. Toss to coat every grain; adjust heat to keep it sizzling, not steaming.
9. Return protein to the pan with peas and half the green onions. Stir-fry 1–2 minutes until hot and glossy. Splash in rice vinegar if using.
10. Turn off heat. Stir in toasted sesame oil. Taste and adjust: more BBQ for sweetness/smoke, more soy/tamari for savoriness.
11. Serve topped with remaining green onions and sesame seeds. Grab a fork… or chopsticks!
Notes
Make it gluten-free: use tamari and a gluten-free Japanese BBQ sauce.
Protein swaps: leftover steak or pork (8 oz sliced) are great; add in step 3 just to warm.
Veggie boosters: add 1 cup shredded cabbage or diced bell pepper with the onion and carrot.
Rice tip: day-old, refrigerated rice works best. If using fresh rice, spread on a sheet pan and chill 20 minutes.
Storage: cool completely; refrigerate airtight up to 3 days. Reheat in a hot skillet with 1–2 tsp water or extra sauce.
Spice it up: add 1–2 tsp chili crisp or a pinch of red pepper flakes with the sauces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: About 1½ cups
- Calories: 520
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 180 mg
Keywords: Japanese BBQ Fried Rice, asian foods, easy japanese recipes, japanese dishes, japanese food recipes, japanese dinner, weeknight dinner, leftover rice, hibachi-style fried rice