Description
A classic chicken fried rice cooked on the Blackstone griddle with day-old rice, eggs, vegetables, and savory sauces for bold, restaurant-style flavor.
Ingredients
- 2 cups cooked and chilled jasmine or long-grain rice (preferably day-old)
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons soy sauce, plus more to taste
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil or avocado oil
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, diced carrots, corn)
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 1 teaspoon freshly grated ginger (optional)
- Salt and pepper, to taste
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- Add 1 tablespoon oil and cook chicken in an even layer, seasoning with salt and pepper, until fully cooked and lightly browned. Drizzle with 1 tablespoon soy sauce and move aside.
- Add a small drizzle of oil and scramble the eggs until just set. Push next to the chicken.
- Add remaining oil to the center of the griddle. Cook garlic, ginger, and white parts of green onions for 30 seconds.
- Add frozen vegetables and cook 2–3 minutes until heated through.
- Spread rice onto the griddle, breaking up clumps. Let cook undisturbed for 1–2 minutes.
- Combine rice with chicken, eggs, and vegetables. Add remaining soy sauce, oyster sauce, and sesame oil. Toss well.
- Sprinkle green onion tops over the rice and serve hot.
Notes
- Day-old rice prevents soggy fried rice.
- Spread rice flat before stirring to create crispy texture.
- Add extra soy sauce gradually to avoid oversalting.
- Reheat leftovers on the griddle for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes