BBQ Chicken Fried Rice
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.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Helpful Tips
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days. Fried rice actually tastes even better the next day!
- Freezer: Freeze portions for up to 2 months. Reheat in a skillet or microwave, adding a splash of water to loosen it up.
- Meal Prep: Divide into containers with extra steamed veggies for easy lunches.
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Substitutions
- Chicken breast, pork, shrimp, bacon, or even tofu (pressed and cubed) work well. Just keep the pieces small for quick cooking.
- Use whatever veggies you have: Frozen corn, green beans, edamame, capsicum (bell peppers) and Zucchini
Serving Suggestions
Serve with a side of Asian slaw, cucumber salad, or miso soup.
Helpful Tips
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days. Fried rice actually tastes even better the next day!
- Freezer: Freeze portions for up to 2 months. Reheat in a skillet or microwave, adding a splash of water to loosen it up.
- Meal Prep: Divide into containers with extra steamed veggies for easy lunches.
Substitutions
- Chicken breast, pork, shrimp, bacon, or even tofu (pressed and cubed) work well. Just keep the pieces small for quick cooking.
- Use whatever veggies you have: Frozen corn, green beans, edamame, capsicum (bell peppers) and Zucchini
Serving Suggestions
Serve with a side of Asian slaw, cucumber salad, or miso soup.
Ingredients
- 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.
- Top with extra spring onions and sesame seeds and enjoy.
Ingredients
- 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.
- Top with extra spring onions and sesame seeds and enjoy.
Watch How to Make It
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30 minutes or less
Backyard BBQ
Chicken
Dinner
Weeknight dinners