Ingredients
4 cups cooked Jasmine rice (chilled overnight)
1 lb boneless skinless chicken thighs, diced small
1 cup frozen peas and carrots, thawed
1/2 medium onion, finely diced
3 large eggs, beaten
3 tablespoons vegetable oil
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon toasted sesame oil
2 cloves garlic, minced
2 green onions, sliced
Salt and black pepper to taste
Instructions
Step 1: Preheat your Blackstone griddle to medium-high heat and ensure the surface is clean and well-oiled.
Step 2: Season the diced chicken with salt and pepper. Place it on the griddle and sear for 3-5 minutes until fully cooked and golden brown. Move the chicken to a cooler zone on the griddle.
Step 3: Add a little more oil to the griddle and sauté the onions, peas, and carrots for 2-3 minutes until tender. Move them to the side with the chicken.
Step 4: Add the remaining oil to the center of the griddle and spread the cold rice out in a thin layer. Let it cook undisturbed for 2 minutes to crisp up.
Step 5: Mix the soy sauce, oyster sauce, and sesame oil in a small bowl. Pour the sauce over the rice and toss to coat evenly.
Step 6: Combine the chicken and vegetables with the rice. Push the mixture to one side, pour the eggs onto the griddle, scramble them, and then fold them into the rice.
Step 7: Garnish with green onions and serve immediately.
Notes
Always use cold, day-old rice for the best texture. If using fresh rice, it will likely become mushy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Asian-American
Nutrition
- Serving Size: 1.5 Cups
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
Keywords: blackstone, chicken fried rice, griddle recipes, hibachi at home, easy dinner
