Why You’ll Love This Recipe
- One-pan convenience: Cook everything on your Blackstone griddle for easy cleanup and minimal dishes.
- Big flavor, fast: The combination of soy sauce, oyster sauce, and sesame oil creates a rich, savory taste in just minutes.
- Customizable: Easily add or substitute ingredients to suit your taste or dietary needs.
- Perfect for leftovers: Use up that day-old rice and transform it into a delicious meal.
- Family-friendly: A crowd-pleaser that kids and adults will enjoy.
- Diet-flexible: Can be adapted for gluten-free and dairy-free diets.
Ingredients & Preparation Notes
- Cooked jasmine rice: Day-old rice works best as it’s drier and fries up better. Freshly cooked rice can be too moist and result in a mushy texture.
- Boneless, skinless chicken breasts: Cut into small cubes for quick and even cooking. You can also use chicken thighs for a richer flavor.
- Soy sauce: Adds umami and saltiness. Use low-sodium if you’re watching your salt intake.
- Oyster sauce: Enhances the depth of flavor. Look for a high-quality brand for the best results.
- Vegetable oil: Use a neutral oil with a high smoke point like canola or grapeseed oil.
- Frozen peas and carrots: Thaw before use to ensure they cook evenly with the rice.
- Eggs: Beaten and scrambled on the griddle for added protein and richness.
- Green onions: Adds a fresh, mild onion flavor. Separate the whites and greens for different stages of cooking.
- Garlic: Minced for a burst of flavor. Fresh is best, but you can use jarred in a pinch.
- Sesame oil: A drizzle at the end adds a nutty aroma and flavor.
- Salt and pepper: To taste, for seasoning the chicken and rice.
Professional Tips & Techniques
- Griddle temperature: Preheat your Blackstone griddle to around 400°F for optimal cooking. This ensures the chicken cooks quickly and the rice gets a nice sear.
- Stir-frying technique: Keep the ingredients moving on the griddle to prevent burning and ensure even cooking. Use a spatula to toss and turn the food.
- Timing: Cook the chicken first to ensure it’s fully cooked, then add the other ingredients in stages to layer flavors.
- Seasoning: Taste and adjust the seasoning at the end. The soy sauce and oyster sauce can be salty, so you may not need additional salt.
- Visual cues: Look for a golden-brown color on the rice and a slight char on the chicken for the best flavor and texture.
Recipe Variations
- Vegetarian: Omit the chicken and add tofu or more vegetables like bell peppers, broccoli, or mushrooms.
- Seafood: Swap the chicken for shrimp or a mix of seafood for a different protein option.
- Spicy: Add sriracha or chili flakes for a kick of heat.
- Pineapple: Include diced pineapple for a sweet and savory twist.
- Kimchi: Stir in some kimchi for a Korean-inspired version.
- Brown rice: Use brown rice for a healthier, nuttier option. Adjust cooking time as needed.
- Herbs: Add fresh cilantro or Thai basil for an aromatic touch.
- Nuts: Toss in some chopped cashews or peanuts for crunch.
Serving Suggestions
- Casual dinner: Serve the fried rice as a standalone meal with a side of kimchi or pickled vegetables.
- Family-style: Pair with other Asian-inspired dishes like dumplings or spring rolls for a feast.
- Quick lunch: Pack into containers for an easy, portable lunch.
- Presentation: Garnish with extra green onions and a sprinkle of sesame seeds for a restaurant-quality look.
- Pairing: Serve with a light, crisp beer or a glass of dry white wine like Sauvignon Blanc.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Fried rice freezes well. Portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a skillet or microwave until heated through. Add a splash of water or broth to prevent drying out.
- Make-ahead: You can cook the rice and chop the ingredients ahead of time to speed up the cooking process.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the ingredients and cook the rice in advance. The final dish is best enjoyed fresh but can be reheated.
Q: What if I don’t have a Blackstone griddle?
A: You can use a large skillet or wok on the stovetop. Adjust cooking times and heat as needed.
Q: Can I use other types of rice?
A: Yes, you can use basmati, long-grain white rice, or even brown rice. Just ensure it’s day-old and not too moist.
Q: How do I prevent the rice from sticking to the griddle?
A: Ensure the griddle is hot and well-oiled before adding the rice. Also, keep the rice moving with a spatula.
Q: Can I add more vegetables?
A: Absolutely, feel free to add bell peppers, broccoli, or any other vegetables you like. Just adjust cooking times accordingly.
Q: What can I use instead of oyster sauce?
A: You can use hoisin sauce or a mixture of soy sauce and sugar for a similar flavor profile.
Q: Is this recipe kid-friendly?
A: Yes, it’s a great family meal. You can adjust the seasoning to suit younger palates.
Q: How do I know when the chicken is cooked?
A: Use a meat thermometer to check that the internal temperature reaches 165°F, or cut into a piece to ensure it’s no longer pink.
Conclusion
Chicken Fried Rice on a Blackstone Griddle is a versatile and delicious dish that’s perfect for busy weeknights or casual gatherings. The high heat of the griddle ensures quick cooking and a delightful sear on the rice and chicken. With the ability to customize ingredients and flavors, this recipe can become a staple in your home cooking repertoire.
Give it a try and share your results on social media. Enjoy the process of mastering this dish and savor the rich, savory flavors with every bite.
Chicken Fried Rice on Blackstone Griddle
Equipment
- Blackstone griddle
- Spatula
- Measuring spoons and cups
Ingredients
- 2 cups cooked jasmine rice preferably day-old
- 1 pound boneless, skinless chicken breasts cut into small cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil divided
- 1 cup frozen peas and carrots thawed
- 2 eggs beaten
- 3 green onions sliced, whites and greens separated
- 2 cloves garlic minced
- 1 teaspoon sesame oil
Instructions
- Preheat your Blackstone griddle to medium-high heat (around 400°F). Drizzle 1 tablespoon of vegetable oil onto the griddle surface and spread it evenly with a spatula.
- Add the cubed chicken to the griddle, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally until fully cooked and lightly browned. Remove the chicken from the griddle and set aside.
- Add the remaining tablespoon of vegetable oil to the griddle. Once hot, add the minced garlic and the white parts of the green onions. Sauté for about 1 minute until fragrant.
- Pour the beaten eggs onto the griddle and scramble them until just set, about 1-2 minutes. Break the eggs into smaller pieces with your spatula.
- Add the cooked rice to the griddle, breaking up any clumps. Stir-fry the rice with the eggs and garlic for about 2 minutes to heat through.
- Stir in the peas and carrots, cooked chicken, soy sauce, and oyster sauce. Continue to stir-fry for another 3-4 minutes until everything is well combined and heated through.
- Drizzle the sesame oil over the fried rice and mix well. Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed.
- Remove the fried rice from the griddle and garnish with the green parts of the green onions before serving.