BBQ Chicken Fried Rice
Transform leftover BBQ chicken into a delicious Asian-inspired dish with this easy fried rice recipe. Perfect texture guaranteed using day-old rice.
BBQ Chicken Fried Rice
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian-American Fusion
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
450
When I’m not eating BBQ, I’m eating Asian food. So, why not combine the two? This BBQ chicken fried rice recipe turns leftover BBQ chicken into a mouthwatering Asian-inspired dish.
To get perfect BBQ chicken fried rice, use day-old rice. Sounds counterintuitive, but this simple step prevents clumping and creates that authentic texture we all want.
Ingredients
For the perfect BBQ chicken fried rice, grab these items:
- 4 cups boiled jasmine rice (day-old)
- 2 cups cooked BBQ chicken, diced with a sharp chef’s knife
- 4 eggs
- 3–4 oz. sesame oil (to taste)
- 3–4 oz. soy sauce (to taste)
- Your favorite all-purpose BBQ seasoning (I use Meat Church’s Holy Voodoo Seasoning)
- 1/3 cup scallions, finely sliced with a clean, sharp knife
- 1 stick butter, sliced for sautéing
Directions
Transform simple ingredients into mouthwatering BBQ chicken fried rice:
Prepare your griddle at medium heat (325°F).
Start with day-old rice. Boil four cups of jasmine rice, cool it, then spread on a cookie sheet and refrigerate for at least six hours to dry out. Overnight yields the best BBQ chicken fried rice texture.
Place several pats of butter on the hot griddle. Once melted, add the rice, distributing it evenly.
Pour soy sauce and sesame oil over the rice. Mix thoroughly with a long spatula. You’ll fry this rice for 12–15 minutes total, stirring occasionally to prevent sticking.
While the rice fries, reheat two cups of BBQ chicken on another section of the griddle. Cut the chicken into small, bite-sized pieces using a well-sharpened knife.
About seven minutes into frying the rice, melt more butter in a clear space on the griddle and crack four eggs into it. Season with your BBQ seasoning. Scramble the eggs with your spatula until fully cooked, then mix into the rice.
Season the rice with your BBQ seasoning to taste. Sample a small bite to check if you need more seasoning, soy sauce, or sesame oil.
Add the BBQ chicken and scallions, mixing thoroughly to distribute all flavors evenly throughout your BBQ chicken fried rice.
Remove from heat and let cool slightly before serving.
Recipe Note
Pro Tips for Foolproof BBQ Chicken Fried Rice
I’ve made this BBQ chicken fried rice dish countless times. Whenever I follow these techniques, my family begs for more:
- When dicing chicken for your BBQ chicken fried rice, use a cold-cut technique. Chill the meat first for cleaner cuts with less shredding.
- Keep your knife sharp when chopping ingredients. A dull knife will crush cells in scallions, releasing moisture and causing them to wilt before serving.
- For the crispiest rice texture, work in batches if your griddle is small. Overcrowding prevents proper frying.
- For an even quicker weeknight dinner, use leftover rotisserie chicken tossed in your favorite BBQ sauce.
- For added dimension and fewer carbs, use half white rice and half cauliflower rice.
This BBQ chicken fried rice recipe combines the best of two culinary worlds. Try using day-old rice and quality BBQ chicken, and it might just become your family’s new go-to weeknight meal.
