Description
This 30-minute chicken fried rice is cooked on a Blackstone griddle for a bold, smoky flavor that’s loaded with juicy chicken, fluffy rice, crisp vegetables, and savory seasoning. Perfect for quick weeknight dinners or weekend meal prep.
Ingredients
2 tablespoons vegetable oil
2 chicken breasts, diced
1 small onion, diced
2 cloves garlic, minced
2 large eggs, beaten
1 cup frozen peas and carrots
4 cups cooked white rice, cold or day-old
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, chopped
Instructions
1. Prep all ingredients before heating the griddle: dice chicken, onions, and garlic, beat the eggs, and measure the sauces.
2. Preheat your Blackstone griddle to medium-high and drizzle vegetable oil across the surface.
3. Add diced chicken and sear undisturbed to develop a golden crust. Stir and cook through.
4. Move the chicken to one side, add more oil if needed, and cook onions and garlic until soft and fragrant.
5. Clear a space and scramble the eggs directly on the griddle. Once cooked, mix them with the chicken and aromatics.
6. Stir in the frozen peas and carrots. Cook 2–3 minutes until they’re heated and slightly charred.
7. Add the cold rice, breaking up clumps. Let sit for a few minutes without stirring for a crispy texture, then mix well.
8. Drizzle soy sauce and sesame oil over everything and toss to coat evenly.
9. Top with chopped green onions and serve immediately.
Notes
Always use cold or day-old rice to prevent soggy fried rice.
If using fresh rice, chill it on a baking sheet in the fridge for 30 minutes before cooking.
Don’t skip the sesame oil at the end—it adds rich, nutty depth and ties all the flavors together.