Can I use freshly cooked rice for the ultimate chicken fried rice on blackstone?

It's highly recommended to use day-old, cold rice for the best results. Freshly cooked rice has too much moisture, which can lead to a soggy and clumpy fried rice. If you must use fresh rice, spread it out on a baking sheet and let it cool completely, or even chill it in the freezer for 15-20 minutes to reduce moisture.

What kind of oil is best for cooking ultimate chicken fried rice on blackstone?

For high-heat cooking on a Blackstone griddle, oils with a high smoke point are best. Avocado oil, peanut oil, canola oil, or vegetable oil are all excellent choices. They can withstand the griddle's heat without burning, ensuring your chicken fried rice cooks beautifully.

How do I prevent the ultimate chicken fried rice on blackstone from sticking to the griddle?

Ensure your Blackstone griddle is properly seasoned and preheated to the correct temperature (medium-high). Using enough oil is also crucial. If sticking occurs, add a little more oil and use firm, quick movements with your spatulas to keep the rice moving, especially when first spreading it out.

Can I add other vegetables to this ultimate chicken fried rice on blackstone recipe?

Absolutely! This recipe is incredibly versatile. Feel free to add diced bell peppers, mushrooms, corn, bean sprouts, or finely chopped broccoli. Add tougher vegetables earlier with the onions, while softer ones can go in with the peas and carrots.

Chicken Fried Rice on Blackstone: 7 Steps to Griddle Glory

Name: Ultimate Chicken Fried Rice on Blackstone
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 2 cups cooked white rice, day-old and cold (important!); 1 lb boneless, skinless chicken breast or thighs, diced into 1/2-inch pieces; 3 large eggs, whisked; 1/2 yellow onion, finely chopped; 3 cloves garlic, minced; 1-inch piece fresh ginger, minced (about 1 tbsp); 1 cup frozen peas and carrots blend; 4 tbsp cooking oil (e.g., avocado, peanut, or canola oil), divided; 2 tbsp light soy sauce; 1 tbsp dark soy sauce (for color and richer flavor); 1 tsp sesame oil; 1/4 tsp white pepper; Salt and black pepper to taste; 2 green onions, chopped (for garnish)

Ingredients

Scale

2 cups cooked white rice, day-old and cold (important!)
1 lb boneless, skinless chicken breast or thighs, diced into 1/2-inch pieces
3 large eggs, whisked
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, minced (about 1 tbsp)
1 cup frozen peas and carrots blend
4 tbsp cooking oil (e.g., avocado, peanut, or canola oil), divided
2 tbsp light soy sauce
1 tbsp dark soy sauce (for color and richer flavor)
1 tsp sesame oil
1/4 tsp white pepper
Salt and black pepper to taste
2 green onions, chopped (for garnish)

Instructions

Step 1: Begin by preparing all your ingredients. Dice the chicken into 1/2-inch pieces. Finely chop the onion, mince the garlic and ginger. Have your frozen peas and carrots ready, and whisk the eggs in a small bowl. The key to successful griddle cooking, especially for the ultimate chicken fried rice on blackstone, is having everything within arm’s reach before you start.
Step 2: Preheat your Blackstone griddle to medium-high heat. Add 2 tablespoons of oil (like avocado or peanut oil) to the griddle. Once shimmering, add the diced chicken and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken and set aside.
Step 3: Add another tablespoon of oil to the griddle. Add the chopped onion and sauté for 2-3 minutes until softened and translucent. Then, add the minced garlic and ginger, cooking for another minute until fragrant, being careful not to burn the garlic. Push the aromatics to one side of the griddle.
Step 4: On the empty side of the griddle, add the whisked eggs. Scramble them quickly with your spatula until just set but still moist. Break them into small pieces and then incorporate them with the onions, garlic, and ginger.
Step 5: Spread the day-old cold rice evenly over the griddle surface. Add the frozen peas and carrots directly onto the rice. Drizzle with 2 tablespoons of oil. Use your spatula to break up any clumps of rice. Allow the rice to sit undisturbed for a few minutes to get some nice char, then stir well, incorporating the eggs and vegetables.
Step 6: Add the cooked chicken back to the griddle with the rice and vegetables. Pour the soy sauce mixture (light soy, dark soy, sesame oil, and white pepper) evenly over everything. Toss vigorously with your spatulas, ensuring all ingredients are well combined and coated in the sauce. Continue to cook, stirring and flipping, for another 3-5 minutes, allowing the flavors to meld and the rice to crisp up further.
Step 7: Taste and adjust seasoning as needed. If desired, sprinkle with chopped green onions before serving. Serve hot and enjoy your incredible ultimate chicken fried rice on blackstone!

Notes

For best results, make sure your rice is truly day-old and cold. This is the secret to perfectly separated, crispy grains. Don’t overcrowd the griddle; cook in batches if necessary, especially if making a very large quantity, to maintain high heat and ensure proper searing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner Dishes
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 4 g
Sodium: 1100 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0.1 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 120 mg

Keywords: chicken fried rice, blackstone recipe, griddle cooking, easy fried rice, weeknight dinner, chinese-american food, outdoor cooking, crispy fried rice

Ingredients

Instructions

Notes

Nutrition

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