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Japanese cuisine has carved a niche for itself on the global gastronomic stage, renowned for its delicate balance of flavors, meticulous presentation, and emphasis on fresh, high-quality ingredients. From sushi and ramen to tempura and beyond, the art of Japanese cooking embodies a rich cultural heritage that has captivated food enthusiasts worldwide. One dish that stands out for its heartiness, versatility, and irresistible taste is Savory Japanese BBQ Chicken Fried Rice.

Savory Japanese BBQ Chicken Fried Rice Extravaganza

Elevate your dinner experience with this Savory Japanese BBQ Chicken Fried Rice! This delicious dish features marinated chicken thighs stir-fried to perfection with jasmine rice, fresh vegetables, and a touch of sesame for that authentic flavor. Quick and easy to make in just 30 minutes, it's perfect for a weeknight meal. Garnish with green onions and sesame seeds for a beautiful finish. Your taste buds will thank you! Perfect for 4 servings.
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Ingredients
  

2 cups cooked jasmine rice (day-old preferred)

1 lb boneless, skinless chicken thighs, diced

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

4 green onions, sliced (white and green parts separated)

2 cloves garlic, minced

1 small carrot, diced

1/2 cup frozen peas

2 eggs, beaten

Salt and pepper, to taste

Sesame seeds, for garnish

Fresh cilantro, chopped (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix together the diced chicken, soy sauce, and teriyaki sauce. Let it marinate for at least 15 minutes while you prep other ingredients.

    Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add sesame oil. Add the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then, toss in the diced carrots and peas, cooking for another 2-3 minutes until the vegetables are tender.

        Scramble the Eggs: Push the vegetables to the side of the skillet and crack the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the vegetables.

          Combine Ingredients: Add the cooked rice to the skillet, breaking up any clumps. Stir in the cooked chicken and mix everything together thoroughly. Let it fry for a few minutes, allowing some parts to get a little crispy.

            Season and Serve: Taste the rice and add salt and pepper as needed. Remove from heat. Garnish with the green parts of the green onions, sesame seeds, and chopped cilantro if desired.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings