Savory Japanese Bbq Chicken Fried Rice Extravaganza
This savory pressure cooker fried rice fuses Japanese BBQ sauce, tender chicken, garlic, and sesame oil into a one-pot comfort meal full of rich umami and cozy aroma.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice use leftover or cooled rice
- 1 lb boneless chicken thighs diced
- 2 tablespoons Japanese BBQ sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- ½ cup frozen peas and carrots
- 2 green onions sliced
- 2 eggs beaten
- 1 tablespoon vegetable oil for sautéing
Instructions
Instructions
- Heat 1 tablespoon vegetable oil in your pressure cooker set to sauté mode or a large skillet.
- Add diced chicken thighs and cook until browned and no longer pink, about 6 to 8 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add Japanese BBQ sauce and soy sauce, stir to coat the chicken evenly.
- Push chicken to one side and scramble in beaten eggs on the other side until cooked.
- Stir in frozen peas and carrots, cook for 2 to 3 minutes.
- Add cooked jasmine rice and drizzle sesame oil over it.
- Mix thoroughly and season with salt and pepper.
- Continue stirring for 3 to 5 minutes until fully heated through.
Notes
Top with extra green onions for crunch and serve immediately. Store leftovers in airtight containers for meal prep ease.