Blackstone Chicken Fried Rice
If you’ve ever had chicken fried rice at a hibachi restaurant and thought, “I wish I could make this at home,” you’re in luck! With a Blackstone Chicken Fried Rice recipe, you can recreate that smoky, flavorful dish right in your backyard. Using the flat-top griddle of a Blackstone, this recipe achieves restaurant-quality results with ease. Whether it’s for a family dinner, a backyard gathering, or meal prep, this dish is always a winner.
Equipment
- Blackstone Griddle: The key to achieving restaurant-quality fried rice
- Spatula: A wide, sturdy spatula for flipping and tossing ingredients
- Mixing Bowl: For beating the eggs and preparing sauces
- Measuring Cups and Spoons: For precise measurements of sauces and seasonings
Ingredients
For the Chicken Fried Rice:
- Cooked Rice: 4 cups preferably day-old and chilled (jasmine or long-grain rice works best)
- Chicken Breasts or Thighs: 1 pound diced into bite-sized pieces
- Eggs: 3 large lightly beaten
- Vegetables: 1 cup frozen peas and carrots or any mix of vegetables you prefer
- Green Onions: 2 stalks chopped, for garnish
For the Sauce:
- Soy Sauce: 4 tablespoons for a salty, umami flavor
- Oyster Sauce: 2 tablespoons optional, but adds depth
- Sesame Oil: 1 teaspoon for a nutty aroma
- Garlic: 3 cloves minced
- Ginger: 1 teaspoon grated (optional)
- Salt and Pepper: To taste
Cooking Essentials:
- Vegetable Oil: 2-3 tablespoons for frying
- Butter: 2 tablespoons for flavor and to prevent sticking
Instructions
Prepare the Ingredients:
- Dice the chicken into small, even pieces for quick and even cooking.
- Ensure your cooked rice is cold and clump-free. If using fresh rice, spread it on a tray and refrigerate for at least 30 minutes.
Preheat the Blackstone Griddle:
- Heat your Blackstone griddle to medium-high heat. Once hot, add a thin layer of vegetable oil and spread it evenly.
Cook the Chicken:
- Season the chicken with salt and pepper. Add it to the preheated griddle and cook, flipping occasionally, until golden brown and fully cooked (about 6-8 minutes). Remove and set aside.
Scramble the Eggs:
- Add a bit more oil or butter to the griddle. Pour the beaten eggs onto the griddle and scramble them quickly until just set. Remove and set aside with the chicken.
Sauté the Vegetables:
- Add the frozen peas and carrots (or your chosen vegetables) to the griddle. Cook for 2-3 minutes until tender and slightly charred.
Fry the Rice:
- Push the vegetables to one side of the griddle and add the rice. Break up any clumps with your spatula and spread it out in an even layer. Let it fry for 2-3 minutes, undisturbed, to develop a slight crisp.
Combine Everything:
- Mix the rice, vegetables, chicken, and eggs together on the griddle.
Add the Sauce:
- Drizzle the soy sauce, oyster sauce, sesame oil, garlic, and ginger over the rice. Toss everything together until evenly coated and heated through.
Serve and Garnish:
- Transfer the fried rice to a serving platter. Garnish with chopped green onions and enjoy!
Notes
- Use Day-Old Rice: Cold, day-old rice is less sticky and fries better, giving you that perfect texture.
- Preheat the Griddle: Ensure your Blackstone is fully heated before adding ingredients to achieve even cooking and avoid sticking.
- Work Quickly: The high heat of the griddle cooks food fast, so have all your ingredients prepped and ready to go.
- Season Gradually: Taste as you go and adjust the soy sauce and seasonings to your preference.
- Add Variety: Incorporate shrimp, beef, or tofu for a different twist, or mix in extra vegetables like bell peppers, zucchini, or mushrooms.