Go Back
Blackstone Chicken Fried Rice

Crispy Blackstone Chicken Fried Rice Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 tbsp vegetable oil, divided
  • 1 lb boneless skinless chicken thighs, diced into ½-inch pieces
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp minced fresh ginger
  • ½ cup frozen peas and carrots, thawed
  • 3 cups cooked and cooled jasmine rice
  • 3 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 large eggs
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Method
 

  1. Preheat the Blackstone to medium-high (400°F) for 10 minutes. Oil the griddle with 1 tbsp oil, add the chicken with salt and pepper, and cook until golden and cooked through, 4 to 5 minutes. Move to a cooler side.
  2. Add ½ tbsp oil, then the onion, garlic, ginger, peas, and carrots. Cook 2 to 3 minutes until softened, then move beside the chicken.
  3. Add remaining 1½ tbsp oil, spread the cold rice in a single layer, and cook untouched 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Drizzle with soy sauce and sesame oil, toss to combine.
  4. Push the rice to one side, crack the eggs onto the bare griddle, scramble until just set, about 30 seconds, then fold into the rice.
  5. Add the chicken and vegetables back, scatter the green onions and sesame seeds, toss once, and serve hot.

Notes

Don’t let the rice sit too long after cooking. The crisp edges are best right away. If you need to hold it for a few minutes, spread it out on a cool part of the griddle so it doesn’t steam.