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Blackstone Chicken Fried Rice Recipe

Blackstone Chicken Fried Rice Recipe

Make this Blackstone Chicken Fried Rice Recipe with cold rice, juicy chicken, eggs, and vegetables for an easy 35-minute griddle dinner.
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Prep Time 2 hours 32 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound), cut into ½-inch cubes
  • 4 cups cooked and cooled jasmine rice preferably day-old
  • 1 ½ cups mixed vegetables diced small
  • 3 tablespoons Kikkoman soy sauce
  • 1 ½ teaspoons toasted sesame oil
  • 4 large eggs beaten
  • ⅓ cup thinly sliced scallions divided
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons neutral cooking oil approximately

Method
 

  1. Heat the Griddle: Set your griddle to medium-high heat and let it warm up for 7 minutes. To check if it’s ready, flick a few drops of water on the surface. If they dance and evaporate quickly, the griddle is hot enough. If you cook too soon, the chicken will stick instead of searing.
  2. Cook the Chicken: Pour a thin layer of oil on one side of the griddle and place the chicken in a single layer, leaving space between the pieces. Let it cook for 3 minutes without moving it until the bottom turns golden. Then flip the chicken and cook for another 3 minutes.
  3. The chicken is cooked when its thickest part reaches 165°F on an instant-read thermometer. Move the cooked chicken to a cooler spot on the griddle.
  4. Cook the Eggs: Clear a small area on the hot surface and pour in the beaten eggs. Let them sit for about 20 seconds. Then gently stir them with a spatula, breaking the curds into small pieces. The eggs should look set with a slight shine, not dry. Push the eggs to the side with the chicken.
  5. Fry the Rice: Add a bit more oil to the center of the griddle and spread the cold rice evenly. Let it cook undisturbed for 90 seconds so the bottom gets crispy and starts to brown. Use the spatula to break up any clumps. The rice is ready when most grains separate easily, and a few edges are lightly browned.
  6. Combine Everything: Add the vegetables to the rice and cook for about 2 minutes until they brighten and soften slightly. Pour the soy sauce around the edges of the rice instead of on top. This lets it sizzle before you mix it in.
  7. Bring back the chicken and eggs, then toss everything together using two spatulas. If the rice clumps together, the surface may have cooled too much, so increase the heat back to medium-high for a minute.
  8. Finish and Serve: Drizzle sesame oil over the top and toss everything again to mix without cooking further. Add half the scallions and sesame seeds into the rice, saving the rest for later.
  9. Move the finished rice off direct heat right away, as it will keep cooking on the hot surface even after the heat is off.