BBQ Chicken Fried Rice comes together fast and delivers that smoky, charred flavour you can only get from the grill. No stove needed – everything cooks outside, making it ideal for busy weeknights or laid-back weekend cookouts. The best part? It’s super adaptable. Swap in your favourite protein, throw in whatever veggies you’ve got on hand, and you’ll have a dish that’s easy, flexible, and always a crowd-pleaser.
BBQ Chicken Fried Rice
4
servings15
minutes15
minutesIngredients
500g chicken thighs, finely diced (small, quick-cooking pieces)
- For the Honey Soy Sauce:**
4 tbsp soy sauce
2 tbsp honey
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp rice vinegar or lime juice
2 cloves garlic, minced
1 tsp grated fresh ginger
- For the Fried Rice:**
2 tbsp neutral oil (e.g., canola, peanut)
3 eggs, lightly whisked
1/2 brown onion, finely chopped
1 medium carrot, peeled and diced
½ cup frozen or fresh peas
1 cup frozen or fresh broccoli florets
3 cups cold, cooked jasmine or long-grain rice
2–3 spring onions, finely sliced
Directions
- Toss diced chicken with 2 tbsp of the Honey Soy sauce. Set aside while prepping veggies and rice (5–10 min is fine).
- Heat 1 tbsp oil over medium heat.
- Add eggs, scramble until just set (still a little soft is good). Remove and set aside.
- Add remaining 1 tbsp oil. Toss in onion and carrot. Stir-fry for 1–2 mins until starting to soften.
- Add Frozen Peas & Broccoli. Stir through for 1 more minute.
- Push veggies to the side. Add marinated chicken to the hotplate. Stir-fry until it changes from pink to mostly white — about 1½–2 mins.
- Add cold rice.
- Pour over remaining Honey Soy Sauce. Stir-fry vigorously to mix and coat the rice evenly. Cook for 1½–2 mins until everything is hot and slightly caramelized.
- Return scrambled egg. Add sliced spring onions. Toss everything together for 1 final minute.
- 10. Top with extra spring onions and sesame seeds and enjoy.
