Description
A quick and delicious recipe for Chicken Fried Rice made on a Blackstone griddle, perfect for a weeknight meal.
Ingredients
Scale
- 2 cups cooked and chilled jasmine or long-grain rice
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 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
- Salt and pepper to taste
Instructions
- Preheat your Blackstone griddle to medium-high heat until evenly hot.
- Add oil and cook the diced chicken with salt and pepper until browned and fully cooked (165°F). Move to a cooler zone to keep warm.
- Scramble the beaten eggs on a clean section of the griddle. Once set, roughly chop and set aside.
- Sauté garlic, the white parts of green onions, and frozen veggies until tender and fragrant.
- Add the cold rice and let it crisp for a minute before stirring to mix with the vegetables. Break up clumps as needed.
- Return the cooked chicken and eggs to the rice. Add soy sauce, sesame oil, and optional oyster sauce. Stir-fry until everything is hot and coated.
- Garnish with green onion tops and serve immediately. Add chili oil or sriracha for a spicy touch if desired.
Notes
- Ensure rice is cold and preferably a day old for best texture.
- Adjust soy sauce and oyster sauce to taste for seasoning.
- Feel free to substitute vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Griddle Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg