Blackstone Chicken Fried Rice
A delicious hibachi-style Blackstone chicken fried rice made on a hot outdoor griddle. Crispy edges, juicy chicken, and bold savory flavor every time.
Equipment
- Gas Griddle
- Spatula
Ingredients
- 2 cups cold cooked white rice day-old preferred
- 1 lb chicken breast or thigh diced
- 1/2 cup frozen peas and carrots
- 1/2 onion chopped
- 2 eggs beaten
- 2 tbsp oil neutral oil like vegetable or canola
- sesame oil a few shakes
- soy sauce to taste
- MSG optional
Instructions
- Preheat your gas griddle over high heat for 10 to 15 minutes until fully heated.
- Add 1 tablespoon of oil and a splash of sesame oil. Add peas, carrots, onion, and chicken. Stir fry until vegetables are hot and the chicken is no longer pink.
- Push the cooked chicken and vegetables to the side to keep warm. If possible, lower the heat slightly on that section.
- Add another tablespoon of oil and more sesame oil. Add cold rice and stir fry for 3 to 4 minutes over high heat.
- Stir the chicken and vegetables back into the rice and combine well.
- Move the rice to one side of the griddle. Pour in beaten eggs and scramble quickly, then fold them gently into the rice.
- Add soy sauce to taste and stir well. Sprinkle a little MSG if using. Serve hot.
Notes
Use day-old rice for the best texture. Fresh rice is more likely to steam and become too soft.
