Savory Blackstone Griddle Chicken Fried Rice with Fresh Vegetables
Experience the perfect blend of flavors and textures in this quick and easy Chicken Fried Rice, cooked to perfection on a Blackstone griddle. Tender chunks of juicy chicken mingle with fluffy rice, crisp vegetables, and savory seasonings, all brought together by the unique flavor imparted by the flat-top cooking surface. The high heat of the Blackstone griddle creates those coveted crispy bits of rice, while keeping the dish moist and flavorful. This versatile meal is perfect for busy weeknights or weekend lunches, offering a satisfying and delicious option that’s sure to please the whole family.
Equipment
- Blackstone griddle or large flat-top grill
- Spatula (preferably metal with a straight edge)
- Tongs
- Measuring cups and spoons
- Mixing Bowls
- Knife and cutting board
- Optional: Griddle dome or large metal bowl (for steaming)
Ingredients
Protein
- 1 lb Boneless, skinless chicken thighs cut into 1/2-inch (1.3 cm) cubes [454g]
Produce
- 1 cup Mixed vegetables (carrots, peas, corn) fresh or frozen [150g]
- 1/2 cup Onion diced [75g]
- 3 cloves Garlic minced
- 2 Large eggs beaten
- 2 Green onions thinly sliced
Pasta & Grains
- 3 cups Cooked and cooled long-grain white rice [450g]
Condiments
- 2 tablespoons Soy sauce or tamari for gluten-free option [30ml]
- 1 tablespoon Oyster sauce [15ml]
Oils & Vinegars
- 3 tablespoons Vegetable oil divided [45ml]
- 1 teaspoon Sesame oil [5ml]
Baking & Spices
- 1/4 teaspoon White pepper
- Salt to taste
Instructions
Prepare the Griddle
- Preheat your Blackstone griddle to medium-high heat (approximately 375°F / 190°C).
- Once hot, add 1 tablespoon (15ml) of vegetable oil and spread it across the cooking surface.
Cook the Chicken
- Add the diced chicken to the griddle, spreading it out in a single layer.
- Cook for 3-4 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Push the chicken to one side of the griddle.
Cook the Vegetables
- Add another tablespoon (15ml) of oil to the empty side of the griddle.
- Add the diced onion and mixed vegetables. Cook for 2-3 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Mix the vegetables with the cooked chicken and push to one side of the griddle.
Cook the Eggs
- Add the remaining tablespoon (15ml) of oil to the empty side of the griddle.
- Pour the beaten eggs onto the oiled surface.
- Scramble the eggs, cooking for about 1-2 minutes until just set.
- Mix the cooked eggs with the chicken and vegetable mixture.
Fry the Rice
- Spread the cooked and cooled rice over the griddle surface, breaking up any clumps.
- Allow the rice to cook undisturbed for 2-3 minutes to develop a crispy bottom.
- Stir the rice and mix it with the chicken, vegetables, and egg mixture.
Season and Finish
- Drizzle soy sauce, oyster sauce, and sesame oil over the rice mixture.
- Sprinkle white pepper and salt (if needed) over the dish.
- Toss everything together, ensuring the rice is evenly coated with the seasonings.
- Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
Serve
- Turn off the heat and sprinkle sliced green onions over the fried rice.
- Serve hot, directly from the griddle or transferred to serving plates.
Notes
– For best results, use day-old rice that has been refrigerated. This helps prevent the rice from becoming mushy during cooking.
– If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to cool and dry out slightly before using.
– Customize the vegetable mix to your liking. Bell peppers, bean sprouts, or edamame make great additions.
– For a vegetarian version, omit the chicken and use tofu or increase the egg quantity.
– To make this dish gluten-free, substitute soy sauce with tamari and ensure your oyster sauce is gluten-free.
– For added flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
– If you don’t have a Blackstone griddle, you can use a large skillet or wok over high heat, cooking ingredients in batches if necessary to prevent overcrowding.
– If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to cool and dry out slightly before using.
– Customize the vegetable mix to your liking. Bell peppers, bean sprouts, or edamame make great additions.
– For a vegetarian version, omit the chicken and use tofu or increase the egg quantity.
– To make this dish gluten-free, substitute soy sauce with tamari and ensure your oyster sauce is gluten-free.
– For added flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
– If you don’t have a Blackstone griddle, you can use a large skillet or wok over high heat, cooking ingredients in batches if necessary to prevent overcrowding.
Notes
- Lighter Alternatives:
- Swap vegetable oil for avocado oil for a healthier option.
- Use low-sodium soy sauce to reduce salt intake.
- Ingredient Substitutions:
- Use shrimp or tofu instead of chicken for different protein options.
- Replace oyster sauce with hoisin sauce for a milder flavor.
- Storage Instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Tips:
- Reheat on a hot griddle or in a skillet over medium-high heat to retain crispness. Add a splash of water if it becomes too dry.
Quick Tips
- To avoid mushy rice, make sure the rice is fully cooled before frying.
- Use a metal spatula to scrape up any crispy rice bits for added texture.
- Add a drizzle of sesame oil at the end of cooking for a boost of umami flavor.
- Press down on the rice with the spatula while cooking for more crispy bits.
Side Dish Suggestions
- Stir-Fried Vegetables: Light sautéed broccoli or bok choy to balance the meal.
- Cucumber Salad: A cool, refreshing cucumber salad complements the savory rice.
- Egg Drop Soup: A light and flavorful starter that pairs well with fried rice.
- Spring Rolls: Crispy rolls filled with vegetables make a perfect appetizer.
Nutritional Benefits
- Chicken Thighs: Rich in protein and essential amino acids.
- Mixed Vegetables: Provide vitamins A and C, as well as fiber.
- Garlic and Onion: Known for their anti-inflammatory properties and immune-boosting effects.
- Eggs: A great source of protein, healthy fats, and several vitamins.
Serving Suggestions
- Serve in shallow bowls to allow for easy mixing of ingredients.
- Garnish with additional sliced green onions for a fresh touch.
- Pair with a cold iced tea or a light white wine like Sauvignon Blanc.
Meal Prep Tips
- Rice: Prepare the rice a day in advance for best texture.
- Vegetables: Chop and refrigerate the vegetables ahead of time to save on prep.
- Chicken: Marinate the chicken the night before to infuse more flavor.
Customization Ideas
- Vegetarian: Omit the chicken and use tofu or extra veggies like bell peppers or mushrooms.
- Gluten-Free: Use tamari in place of soy sauce and gluten-free oyster sauce.
- Spicy Option: Add some chili flakes or Sriracha for a spicy kick.
Frequently Asked Questions
- Can I use brown rice instead of white rice?
- Yes, but cook it fully and allow extra time to cool before frying.
- What if I don’t have a Blackstone griddle?
- You can use a large skillet or wok over high heat.
- Can I freeze the leftovers?
- Yes, fried rice freezes well. Store in a freezer-safe container for up to 2 months.
- How do I prevent the rice from sticking?
- Ensure the griddle is hot and well-oiled before adding the rice.
- Can I make this dish ahead of time?
- Yes, it can be made and refrigerated for up to 3 days. Reheat on a hot griddle or skillet.
Recipe Success Tips
- Use Day-Old Rice: Always use cooled rice for the best texture and to avoid sogginess.
- High Heat: Cook everything on medium-high to high heat for that signature crispy texture.
- Cook in Batches: If your griddle is small, cook in batches to avoid overcrowding.
- Even Spread: Spread the rice evenly on the griddle for maximum crispiness.
- Timing is Key: Ensure the chicken is fully cooked before adding the eggs and vegetables.
