BBQ Chicken Rice (Print Version)
# Ingredients:
→ BBQ chicken ingredients
01 -
1 teaspoon black pepper
02 -
1 pound diced chicken breast without the skin or bones
03 -
½ teaspoon garlic powder
04 -
1 tablespoon brown sugar (dark variety)
05 -
1 teaspoon dry mustard seasoning
06 -
1 teaspoon of cumin in ground form
07 -
1 tablespoon of smoked paprika seasoning
08 -
1 teaspoon kosher salt
→ Fried rice ingredients
09 -
2 cups cooked rice (cold from the fridge works best)
10 -
3 separate tablespoons of olive oil
11 -
2 eggs (large)
12 -
2 tablespoons Japanese barbecue sauce
# Instructions:
01 -
In a mixing bowl, stir together paprika, brown sugar, mustard, garlic powder, ground cumin, pepper, and kosher salt. Toss the chicken pieces until evenly coated. Leave it on the counter for 10 to 20 minutes so the flavors can soak in.
02 -
Pour 1 tablespoon of olive oil into a hot skillet on medium-high heat. Spread the chicken out flat and leave it untouched for a minute or so for a nice sear. Flip and cook another 2-3 minutes to finish it off.
03 -
Move the cooked chicken onto a dish and keep it aside while starting the rice.
04 -
In the skillet, add the other 2 tablespoons of olive oil. Toss in the cold rice and stir to loosen up any clumps stuck together.
05 -
Push the rice along the edges of the pan to make room in the middle. Crack the eggs into this hollow space and scramble them. Mix the cooked eggs into the rice after they're done.
06 -
Drizzle the Japanese barbecue sauce over the rice and stir everything up. Let it cook briefly so the sauce gets a bit caramelized at the bottom.
07 -
Turn off the stovetop. Add the chicken back into the skillet and mix it in until everything’s combined and ready to dish up.