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recipe japanese bbq fried rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe delivers a flavorful twist on classic fried rice with a savory-sweet miso glaze, tender chicken, and a hint of smokiness. It’s a quick and easy weeknight meal that’s sure to become a favorite.
Ingredients
Scale
- 300g (1.5 cups) Cooked Day-Old Jasmine Rice
- 200g (7oz) Diced Chicken Thigh
- 2 tbsp (30ml) Vegetable Oil
- 50g (1.8oz) Diced Carrot
- 75g Frozen Peas
- 2 Cloves Minced Garlic
- 1 tsp (5g) Grated Ginger
- 2 tbsp (30ml) Low-Sodium Soy Sauce
- 1 tbsp (15ml) Sweet Rice Vinegar
- 1 tsp (5g) Smoked Paprika
- 2 tsp (10ml) Toasted Sesame Oil
- 1 tsp (5g) White Pepper
- 2 tbsp (30g) White Miso Paste
- 1 tbsp (15ml) Soy Sauce (for glaze)
- 1 tbsp (15ml) Brown Sugar
- 1 tsp (5ml) Rice Vinegar (for glaze)
- 1/4 tsp (1g) Smoked Paprika (for glaze)
- 1 tbsp (8g) Toasted Sesame Seeds (for garnish)
- 2 tbsp (6g) Sliced Scallions (for garnish)
Instructions
- Prepare Rice: Cook jasmine rice, refrigerate overnight to dry.
- Cook Chicken: Stir-fry diced chicken until cooked through.
- Sauté Vegetables: Stir-fry carrots and peas, then add garlic and ginger.
- Combine & Season: Add chicken, rice, soy sauce, vinegar, paprika, pepper, and sesame oil; toss to combine.
- Make Miso Glaze: Whisk miso paste, soy sauce, sugar, vinegar, and paprika; simmer until thickened.
- Glaze & Finish: Pour glaze over rice and swirl to coat.
- Serve & Garnish: Plate, drizzle with glaze, and garnish with sesame seeds and scallions.
Notes
Using day-old rice is crucial for preventing stickiness. Adjust smoked paprika to control spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg