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A hand pours dark soy sauce from a small plastic cup onto a bed of white rice cooking on a Blackstone griddle. In the background, mixed vegetables and scrambled eggs are also being cooked, suggesting the preparation of chicken fried rice.
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Chicken Fried Rice

My three take aways.
1. When making fried rice on a griddle make a lot. Leftovers are great for lunches or meals later in the week.
2. I prefer chicken thighs because I think they don't dry out as much in this recipe but feel free to use breasts or tenders.
3. Don't skip the sesame oil, I really feel like this is what gives it the take out taste.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: dinner
Cuisine: Chinese
Keyword: blackstone fried rice, chicken fried rice, Griddle Fried Rice
Servings: 6

Ingredients

  • 2 cups uncooked jasmine rice cooked ahead and chilled –6 cups cooked
  • 1 tablespoon avocado oil
  • 3 tablespoon butter seperated into 1 tablespoon pads
  • Salt and pepper to taste
  • 1 lb chicken tenders or thighs or breast, cut into ½-inch pieces
  • 3 tablespoon Bachans Japanese BBQ Sauce or teriyaki sauce
  • 1½ cups frozen peas and carrots
  • 3 green onions chopped
  • 2 cloves garlic minced
  • 3 eggs beaten
  • 4 tablespoon soy sauce
  • 1 tablespoon sesame oil for finishing

Instructions

Prep Ahead

  • Cook the rice the day before (or a few hours) and chill it in the fridge.
  • Cut the chicken into bite-sized pieces and toss with the Japanese BBQ sauce or teriyaki sauce, plus a little salt and pepper. Let it marinate for 30 min up to 2 hours.
  • Beat the eggs, chop the green onions, and set out all your ingredients.

At the griddle:

  • Preheat griddle to 375-400 degrees and add oil.
  • Place chicken on the griddle and cook for 5 minutes flipping halfway through. Then move it to the corner.
  • Add more oil, peas, carrots, green onions and 1 tablespoon of butter.
  • Season with salt and pepper, add more oil and garlic. Mix everything together then push the veggies to the corner with the chicken.
  • Add another tablespoon of butter and spread it all over the griddle. Then place your rice down and add salt and pepper.
  • Break up the rice and toss it together coating it with butter then spread it out thin.
  • Place your chicken and veggies on the rice while it cooks for 3 minutes.
  • Flip the rice and let it cook for another 2-3 minutes.
  • Make a well in the middle of the rice and add your final tablespoon of butter. After it melts pour your 3 scrambeled eggs in there.
  • Let the eggs set up for 1 minute then start tossing everything together.
  • Pour on the soy sauce and mix everything again.
  • Cut the heat, drizzle on sesame oil and toss one last time.
  • Serve hot right off the griddle.