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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Rice Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Chinese-American, Fusion
Servings 4 servings
Calories 450 kcal

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.
Keyword Blackstone Griddle,, Chicken Rice, Easy Dinner, One-Pan Meal, Quick Stir Fry, Weeknight Dinner