Chile Fried Rice with Bbq Chicken
Transform your weeknight dinners with this irresistible Chile Fried Rice with BBQ Chicken! Featuring smoky, caramelized chicken thighs coated in tangy BBQ sauce and served over a bed of bold, flavor-packed jasmine fried rice, this dish is a delightful fusion of savory, spicy, and sweet. Freshly chopped red chilies bring just the right amount of heat, while aromatic garlic and green onions create a fragrant base. The rice gets a boost of umami from soy sauce and fish sauce, perfectly complementing the bursts of sweetness from diced carrots and peas. Topped with fresh cilantro and a squeeze of zesty lime, this quick and satisfying meal comes together in under an hour and is perfect for weeknight indulgence or casual entertaining. Whether you're craving comfort food or bold Asian-inspired flavors, this dish checks all the boxes!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup BBQ sauce
- 3 tablespoons Vegetable oil
- 3 medium Red chilies
- 4 Garlic cloves
- 3 Green onions
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 Eggs
- 1 medium Carrot, finely diced
- 0.5 cup Frozen peas
- 2 tablespoons Cilantro leaves
- 4 Lime wedges
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the jasmine rice ahead of time and let it cool completely. Leftover rice works best.
Preheat the oven to 375°F (190°C). Coat the chicken thighs with the BBQ sauce and arrange them on a baking sheet lined with foil. Bake for 25-30 minutes, or until fully cooked and caramelized. Set aside.
While the chicken bakes, finely chop the red chilies, mince the garlic, and slice the green onions, separating the white and green parts.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped chilies, minced garlic, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Push the sautéed aromatics to one side of the skillet. Add the eggs to the other side and scramble them until they are just set.
Add the diced carrot, frozen peas, and cooked jasmine rice to the skillet. Stir everything together to combine.
Drizzle the soy sauce and fish sauce over the rice. Stir-fry for 3-5 minutes, ensuring the rice is evenly coated and heated through.
Season the fried rice with salt and black pepper. Taste and adjust the seasoning if needed.
Slice the BBQ chicken thighs into bite-sized pieces and serve them over the fried rice.
Garnish with the green parts of the green onions and fresh cilantro leaves. Serve with lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 40.0 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 412 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
