Blackstone Chicken Fried Rice
This Blackstone chicken fried rice is sure to be your new favorite fried rice recipe! With tender sliced chicken, perfectly cooked rice, and a flavorful mix of Asian sauces, this griddle fried rice is better than your favorite Chinese restaurant takeout!
Servings: 6 people
Ingredients
- 2 cups dry jasmine rice *Rinsed well, cooked to package instructions, and cooled for a minimum of 3 hours or overnight. See notes below.
- 3 tablespoons avocado oil *Or substitute your favorite high-heat cooking oil.
- 1 cup diced onion
- 1 cup frozen peas and carrots mix thawed in refrigerator overnight
- 2 tablespoons butter
- 2 tablespoons finely minced fresh garlic (about 4 cloves)
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 eggs beaten
- 1-2 tablespoons sesame oil
- 4 green onions sliced thin, whites and greens separated
- salt and pepper
- 1 tablespoon crunchy garlic chili sauce (optional)
For the Chicken:
- 1 pound boneless skinless chicken breasts sliced against the grain into strips about 1/4" thick
- 3 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons avocado oil *Or substitute your favorite cooking oil.
- 1 teaspoon sugar
Instructions
- Velvet the chicken. In a medium bowl, add sliced chicken, 3 tablespoons water, and 2 teaspoons soy sauce. Mix until chicken is well-coated. Add cornstarch, oil, and sugar. Mix well. Set aside for 45 minutes to 1 hour to marinate.
- Prep the griddle. Preheat griddle to about 375-400 degrees F. Add about 2 tablespoons of your favorite cooking oil to the griddle surface and spread it around with your spatula.
- Fry the rice. Add the cooled rice to the oiled griddle surface in a thin even layer. Allow the rice to begin to heat up, untouched for about 2-3 minutes. Then, use your spatula to stir together, breaking up any large clumps. Continue to fry the rice, stirring occasionally, until heated through. Season with pepper and a small amount of salt.
- Cook the vegetables. Immediately after adding the rice to the griddle, add the diced onions and whites of the sliced green onions to the griddle in a separate area and sauté until tender. When onions are almost done cooking, add peas and carrots and mix to combine with onions. Season vegetables with pepper and a small amount of salt. (The soy sauce and oyster sauce have a higher salt content, so take care to not over-salt the rice at this point.)
- Add garlic and butter. Make a "well" in the rice on the griddle. Add butter and minced garlic to the well. Allow the garlic to cook in the butter until lightly browned, then incorporate butter and garlic into the fried rice. Mix vegetables and rice together, and move to the side of the griddle to make room for the chicken. *If using the crunchy garlic chili sauce, make another well in the vegetable fried rice now to warm that up, and then mix into the fried rice.
- Cook the chicken on the griddle. Add about 1-2 tablespoons of cooking oil to a clear area on the griddle and spread it around with your spatula. Add the chicken to the oiled surface, making sure that each piece comes in contact with the griddle surface to get a good sear. Cook the chicken on the first side for about 1-2 minutes (depending on your griddle temp), then sauté together. When chicken is cooked through, add it to the fried rice.
- Add sauces to the chicken fried rice. Pour the soy sauce and oyster sauce over the fried rice. Mix together well. Sauté the chicken fried rice for about 3-4 minutes.
- Add the scrambled eggs. Pour beaten eggs partially on the side of the rice and partially on the griddle surface. Cook the eggs, then mix scrambled eggs in with the fried rice.
- Garnish and serve. When all ingredients are well incorporated, sprinkle the chicken fried rice with sliced green onions. Remove rice from the griddle, and serve with Yum Yum sauce, Siracha, soy sauce, or your favorite fried rice condiments.
Notes
- To cook the rice, I used the water to rice ratio listed on the package instructions, but I added some chicken bouillon for extra flavor. For this recipe, I added these ingredients to my rice cooker: 2 cups rinsed and drained jasmine rice, 3 cups water, 1 tablespoon chicken bouillon.
- To cool the rice after it's cooked, spread it out in a thin, even layer on a sheet tray. Set the rice on the kitchen counter for about 3 hours to cool down, or refrigerate overnight.