BBQ Chicken Fried Rice
A delicious and quick dinner option using BBQ chicken, cold rice, fresh veggies, and rich flavors—all cooked in one pan for maximum convenience.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, chopped or shredded Leftover grilled chicken works well.
- 4 cups Cold cooked rice Day-old rice is ideal; if using fresh, cool it for 20-30 minutes.
- 1/2 cup BBQ sauce Choose one that you enjoy the flavor of.
- 2 large Eggs Scrambled and added back near the end.
- 1 cup Mixed veggies Options include peas, corn, diced carrots, bell peppers, or onions.
- 2 cloves Garlic Can use fresh or jarred garlic.
- 2 tablespoons Soy sauce or tamari Optional, but great for balance.
- 2 tablespoons Neutral oil Like avocado or canola, for frying.
- 3 tablespoons Green onions For topping.
- to taste Sriracha, chili flakes, or diced jalapeno Optional for added heat.
Instructions
Preparation
- Prep everything first: chop the chicken, crack the eggs, and have your BBQ sauce ready.
- Heat your pan with a little oil and scramble the eggs quickly. Slide them onto a plate, as they will be added back later.
- Add a touch more oil to the pan and toss in the veggies (onions, carrots, peas). Cook until bright and aromatic. Add garlic in the last 30 seconds.
- Add the cold rice, spreading it out in the pan. Let it sit before stirring to allow browning, breaking up clumps as needed. Add a drizzle of oil if necessary to prevent sticking.
- Stir in the chicken to warm through, then add BBQ sauce a spoonful at a time until rice is coated, adjusting with soy sauce if desired.
- Add the scrambled eggs back in, sprinkle with green onions, and any optional heat toppings.
Notes
For best results, ensure everything is prepped in advance, and taste and adjust seasoning at the end for a restaurant-quality finish. You can double the recipe if your pan is large enough.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 63gProtein: 25gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g