As a busy mom with a toddler, I’m always looking for meals that are fast and delicious like this yummy BBQ Chicken Fried Rice.
This easy recipe for BBQ fried rice is a delicious midweek meal with a sweet, smoky BBQ flavor from the chicken mixed with veggies. The chicken comes out juicy and the whole thing is super savory and delicious.
I love that this rice recipe makes dinner feel cozy but comes together in under 30 minutes. Bonus: it’s one-pan, so cleanup is a breeze and I’m not left with a boatload of dishes.
For more recipes like this that I know you’ll love, check out my Crispy Rice Topped With Crab Rangoon, this Soy Ginger Salmon Poke Bowls and my Easy Dan Dan Noodles.
WHY YOU’LL LOVE THIS RECIPE
I’m obsessed with this recipe; that it’s packed with umami flavor, is easy to make and is super versatile. The smoky BBQ chicken goes perfectly with the lightly seasoned fried rice. If you love a comforting weeknight meal that the whole family will enjoy.
It’s also a great way to use up leftover rice, helping you reduce food waste while still serving a delicious dinner.
INGREDIENTS
Chicken thighs: I prefer to use boneless chicken thighs because they are tender and juicy. They also soak up smoky BBQ flavors.
Olive oil: You could use avocado oil instead.
Seasoning: I used smoked paprika and garlic powder to flavor my BBQ chicken fried rice.
BBQ sauce: Use your favorite brand to get a sticky, sweet and smoky glaze.
Cooked rice: This the base for the fried rice, best if day-old for perfect texture.
Butter or olive oil: To add richness and I also find it prevents sticking while cooking.
Onion: Or leeks are great too.
Frozen mixed vegetables: I’ll always find a way to add in some crunchy, colorful veggies.
Fresh garlic: Fragrant and savory, this boosts the flavor. Just keep an eye on it so it doesn’t burn.
Eggs: Creamy, soft scrambled eggs binds the rice and veggies.
Soy sauce: Salty umami soy sauce seasons the BBQ Chicken Fried Rice beautifully.
Worcestershire sauce: This is optional but I love the way it balances the flavor.
Green onions: To garnish with.
Check out the recipe card below for the full ingredient and quantity list.
HOW TO MAKE BBQ CHICKEN FRIED RICE
Follow these super simple steps for mouth-watering BBQ Chicken Fried Rice:
Prepare and cook the chicken
Start by patting the chicken dry and seasoning it with smoked paprika, garlic powder, salt and pepper. Heat the olive oil in a skillet over medium-high heat, then add the chicken and cook for 4 to 5 minutes per side until golden and fully cooked (165°F internal temperature).
Brush the chicken with ¼ cup BBQ sauce and cook for another 1 to 2 minutes until it’s sticky and caramelized. Remove from the skillet, let it rest for 5 minutes, then chop into bite-sized pieces.
Cook the onion and veggies
In the same skillet, saute the onion for 2 to 3 minutes until softened, add the garlic and cook for 30 seconds, then stir in the mixed vegetables and cook for another 2 to 3 minutes.
Scramble the eggs
Push the veggies to one side and scramble the eggs on the empty side, then mix everything together.
Combine the elements
Add the cooked rice and chopped BBQ chicken back into the skillet. Pour in the BBQ sauce, soy sauce, and Worcestershire sauce (if using) and stir-fry for 3 to 4 minutes until everything is heated through and evenly coated.
Taste, season and enjoy
Taste and adjust the seasoning, then top with green onions or an extra drizzle of BBQ sauce if you like.
SUBSTITUTIONS AND VARIATIONS
Here are a couple of twists and turns you can make with this BBQ Chicken Fried Rice recipe:
- Use chicken breasts instead of thighs for leaner protein.
- Swap frozen vegetables with fresh ones like bell peppers or zucchini.
- Try different BBQ sauces: spicy, honey or smoky are all delicious.
- I’ll sometimes make it vegetarian by swapping chicken for tofu or tempeh.
STORAGE AND MAKE AHEAD
I store any leftover BBQ Chicken Fried Rice in an airtight container in the fridge for up to 3 days.
You can also freeze leftover BBQ fried rice for up to 2 months. Reheat it in a skillet with a little bit of water or oil.
Prepare chicken ahead of time and refrigerate; add to fried rice when ready to cook.
SERVING AND PAIRING
I love to serve this BBQ fried rice as a main dish for a quick weeknight meal. It’s so good with a simple side salad or steamed broccoli for extra veggies.
It also works great with pickled cucumbers or a tangy coleslaw to balance the smoky sweetness.
TIPS AND PROBLEM-SOLVING
Ok so, I’ve made this so many times that I thought I’d share a few tips on how to fix potential BBQ Chicken Fried Rice issues:
- Rice clumping? Use day old rice or spread freshly cooked rice on a tray to cool before stir-frying.
- Chicken drying out? Don’t overcook; remove from heat when it reaches 165F.
- Too sticky? Add a tablespoon of two of soy sauce or a little oil while stir-frying.
FREQUENTLY ASKED QUESTIONS
Yes! Chop it and toss it in during the stir-fry step.
Use gluten free soy sauce and check your BBQ sauce label.
Absolutely! Add chili flakes, sriracha or a spicy BBQ sauce.
OTHER DREAMY CHICKEN RECIPES TO TRY
Italian Chicken Meatballs with Orzo
Slow Cooker High Protein Chicken Enchilada Soup
Creamy Garlic Parmesan Ground Chicken Bake
BBQ Chicken Frid Rice
Ingredients
For the chicken
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- ¼ cup BBQ sauce for glazing
For the fried rice
- 2 cups cooked rice preferably day-old; jasmine or white rice works best
- 1 tbsp olive oil or butter
- 1 small onion diced
- 1 cup frozen mixed vegetables peas, carrots, corn
- 2 cloves garlic minced
- 2 eggs lightly beaten
- ⅓ cup BBQ sauce plus more to taste
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce optional, for depth
- Salt & pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Pat chicken dry with paper towels and season with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs and sear 4–5 minutes per side, until golden and cooked through (165°F internal temperature).
- Brush or toss with ¼ cup BBQ sauce and cook another 1–2 minutes until caramelized and sticky.
- Remove from skillet and let rest 5 minutes, then chop into bite-sized pieces.
- In the same skillet, add another tablespoon of olive oil or butter if needed.
- Sauté diced onion for 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in the frozen mixed vegetables and cook for 2–3 minutes.
- Push everything to one side of the pan and pour the beaten eggs into the other.
- Scramble until just set, then stir to combine with the veggies.
- Add the cooked rice and chopped BBQ chicken to the skillet.
- Pour in BBQ sauce, soy sauce, and Worcestershire (if using).
- Stir-fry for 3–4 minutes, breaking up any clumps, until everything is hot and evenly coated.
- Taste and adjust — add more BBQ sauce for sweetness or soy sauce for salt.
- Top with green onions and extra drizzle of BBQ sauce if desired.
