Are you craving that perfect chicken fried rice but tired of spending money on takeout? Well, I’ve got the solution for you! Making chicken fried rice on your Blackstone griddle is not only super easy but also delivers restaurant-quality results right in your backyard. After testing countless recipes and techniques I’m excited to share all my secrets for creating the most delicious Blackstone chicken fried rice that’ll have your family begging for seconds!
Why Blackstone Griddles Are Perfect for Fried Rice
Before diving into the recipe let’s talk about why Blackstone griddles are basically MADE for cooking fried rice
- The large, flat cooking surface gives plenty of room to spread out ingredients
- Consistent high heat creates those delicious crispy rice bits that make fried rice special
- The griddle heats up quickly and maintains temperature beautifully
- You can cook multiple components simultaneously in different zones
- It’s perfect for feeding crowds or meal prepping
Trust me, once you make fried rice on your Blackstone, you’ll never want to make it any other way!
The Rice: Your Foundation for Success
Choosing the Right Rice
The type of rice you choose makes a HUGE difference in your final dish. After testing different varieties, here are my recommendations:
- Jasmine rice: Aromatic and slightly softer, tends to clump a bit more
- Basmati rice: More individualized grains with a drier texture (closer to Chinese restaurant style)
Both work great, but I personally prefer jasmine for its flavor, even though basmati might give you that more authentic takeout texture.
The Critical Rice Prep Method
This is where most people go wrong! Properly cooking and cooling your rice is ESSENTIAL for good fried rice. Here’s what you need to do:
- Rinse your rice thoroughly under cold water until the water runs clear
- Cook according to package directions (a rice cooker is ideal for consistent results)
- Add flavor to the cooking liquid – try adding 1 tablespoon of chicken bouillon to your water
- Cool the rice completely by spreading it in a thin layer on a baking sheet
- Let it rest for at least 3 hours or overnight in the refrigerator
Never, ever use hot or even warm rice for fried rice! The starches need time to cool and firm up, or you’ll end up with a mushy mess. This step is non-negotiable for great results.
The Velveting Technique: Restaurant-Quality Chicken
One secret technique that will transform your chicken fried rice is “velveting” – a Chinese cooking method that keeps meat incredibly tender and juicy even when cooking at high temperatures.
How to Velvet Chicken for Fried Rice:
- Slice boneless skinless chicken breasts into thin strips (about 1/4″ thick)
- In a bowl, combine:
- 3 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons cooking oil
- 1 teaspoon sugar
- Mix the chicken in this marinade until well coated
- Let it rest for 45 minutes to 1 hour
This simple step makes a MASSIVE difference in texture and juiciness. Trust me, it’s worth the extra few minutes of prep time!
Essential Ingredients for Amazing Chicken Fried Rice
Here’s what you’ll need to create incredible chicken fried rice on your Blackstone:
For the Rice Base:
- 2 cups jasmine or basmati rice (cooked and cooled)
- 1 cup diced onion
- 1 cup frozen peas and carrots mix
- 2-3 tablespoons high-heat cooking oil (avocado oil works great)
- 2 tablespoons butter
- 2 tablespoons minced fresh garlic
- 3-4 tablespoons soy sauce
- 2 tablespoons oyster sauce (this is a game-changer!)
- 1-2 tablespoons sesame oil
- 2-3 beaten eggs
- 4 green onions, sliced (whites and greens separated)
- Salt and pepper to taste
- Optional: 1-2 tablespoons crunchy garlic chili sauce for heat
For the Chicken:
- 1 pound boneless skinless chicken breasts
- Velveting marinade (as described above)
Step-by-Step Cooking Instructions
Alright, let’s get cooking! Here’s how to make amazing chicken fried rice on your Blackstone griddle:
1. Prep Your Griddle
- Preheat your Blackstone to medium-high heat (around 375-400°F)
- Add cooking oil and spread evenly across the surface
2. Cook the Chicken
- Place your velveted chicken strips on the oiled surface
- Give each piece space to sear properly instead of crowding
- Cook for 1-2 minutes per side until just done
- Move to a cooler side of the griddle
3. Cook the Vegetables
- Add diced onions and whites of green onions to the griddle
- Sauté until they begin to soften
- Add the peas and carrots mix and continue cooking
- Season lightly with salt and pepper (go easy, sauces will add salt later)
4. The Garlic Butter “Rice Well” Technique
This is my absolute FAVORITE technique for adding massive flavor:
- Push the veggies to one side
- Create a “well” in the center of your cooking area
- Add butter and minced garlic to the well
- Let the garlic cook in the butter for 1-2 minutes until fragrant
- The aroma will be INCREDIBLE!
5. Add the Rice
- Add your cooled rice to the griddle
- Break up any clumps gently with your spatula
- Allow some areas to crisp up undisturbed for extra texture and flavor
- Mix in the garlic butter mixture
6. Add Sauces and Combine
- Pour soy sauce and oyster sauce over the rice
- If using the garlic chili sauce, add it now
- Mix everything together thoroughly
- Let it cook for 2-3 minutes, stirring occasionally
7. Add the Eggs
My preferred egg method:
- Pour half the beaten eggs directly onto the rice
- Pour the other half onto an empty part of the griddle
- Scramble the eggs on the empty part until almost done
- Mix all eggs into the rice mixture while they’re still slightly moist
8. Final Touches
- Drizzle sesame oil over everything
- Mix in the chicken
- Sprinkle with sliced green onion tops
- Give everything a final mix
Tips for Perfect Blackstone Chicken Fried Rice
After making this recipe countless times, I’ve learned a few tricks:
- Work quickly: The Blackstone gets HOT, so keep things moving to prevent burning
- Mise en place is crucial: Have everything prepped and ready before you start cooking
- Don’t overseason early: The soy and oyster sauces add plenty of salt, so go easy on added salt
- Leave rice undisturbed in spots: This creates those delicious crispy bits everyone fights over
- Adjust heat as needed: Use cooler zones of your griddle for items that are done cooking
Variations to Try
Once you’ve mastered the basic recipe, try these tasty variations:
- Swap chicken for shrimp, beef, or pork
- Add different veggies like mushrooms, bell peppers, or broccoli
- Try brown rice for a nuttier flavor and more fiber
- Add a touch of hoisin sauce for sweetness
- Mix in chopped peanuts or cashews for crunch
- Use cauliflower rice for a low-carb option
Serving Suggestions
Your Blackstone chicken fried rice is a meal in itself, but if you want to make it part of a larger spread, try serving with:
- Yum Yum sauce or Sriracha on the side
- Additional soy sauce for those who like it saltier
- Sweet chili sauce for dipping
- Steamed or grilled vegetables like broccoli
- Spring rolls or egg rolls
Storage and Reheating
Got leftovers? Lucky you! Here’s how to handle them:
- Store in airtight containers in the refrigerator for up to 5 days
- Reheat on the Blackstone for best results (just add a touch of oil first)
- Microwave in 1-minute intervals, stirring between, until hot
FAQ About Blackstone Chicken Fried Rice
Q: Can I use fresh rice instead of day-old rice?
A: Technically yes, but your results won’t be as good. If you’re in a pinch, cook your rice, spread it thin on a baking sheet, and place in the freezer for 15-20 minutes to cool it rapidly.
Q: What if I don’t have oyster sauce?
A: While oyster sauce adds amazing flavor, you can substitute with additional soy sauce plus a touch of sugar to mimic the sweet/salty balance.
Q: Can I make this gluten-free?
A: Absolutely! Just substitute tamari or coconut aminos for the soy sauce and find a gluten-free oyster sauce.
Q: How do I prevent rice from sticking to my Blackstone?
A: Make sure your griddle is properly seasoned, use plenty of oil, and keep the rice moving frequently.
Final Thoughts
Making chicken fried rice on a Blackstone griddle is seriously one of the most satisfying cooking experiences. The sizzle of the ingredients, the amazing aromas, and the ability to feed a crowd with minimal effort makes this recipe a winner for weeknight dinners or weekend gatherings.
After you try this recipe, I guarantee you’ll be looking for excuses to make it again and again. It’s economical, versatile, and absolutely delicious. Plus, there’s something deeply satisfying about creating a takeout favorite at home that tastes even BETTER than the restaurant version!
So fire up that Blackstone, grab your spatulas, and get ready to impress yourself and everyone else with your fried rice skills. Happy cooking!
CJ’S Quick and Easy Chicken Fried Rice
- Blackstone Team
- Jasmine Rice ( 2 bags of Ben’s Microwave Ready)
- 4 Chicken cutlets (Or Chicken Breast thinly sliced)
- 2 Eggs
- Olive Oil
- 1 tbsp Sesame oil
- 3 tbsp Low sodium soy sauce
- 1-2 tbsp Unsalted Butter
- Sesame Seeds
- Green onion Chopped
- Frozen Veggie medley (carrots, peas etc.)
- Kosher Salt
- Coarse Black Pepper
- Sesame Teriyaki Sear and Serve
- Preheat your Blackstone to medium heat. While your preheating season your chicken cutlets on both sides with a light amount of olive oil and a pinch or two of Kosher Salt and Coarse Black Pepper. When your Blackstone is heated up add another small amount of olive oil to the griddle top and place your cutlets down to cook. After Flipping once add a drizzle of Blackstone Sesame Teriyaki Sear and Serve to start glazing your cutlets.
- While your chicken is finishing you can chop up about 1/3 of a yellow onion and next to your chicken add a small amount of olive oil and add your onions to the Blackstone. Season with a pinch of salt and pepper. Also at this time you can add about half a cup of frozen mixed veggies. This can be anything you like, but peas and carrots work great for color and taste. Allow time for the onions and veggies to cook and heat up.
- Next to your veggies crack two eggs, season with salt and pepper and scramble on the griddle till cooked to liking.
- Your chicken should now be cooked. You can either remove them from the griddle or cut directly on your Blackstone into small bites. What you for sure want to do is clean the griddle surface where you’ll be tossing all your ingredients. The glazing process will leave some unwanted burnt residue. So grab a scraper and scrap off the remaining glaze and you’re all set.
- Now it’s time to add your rice. Making room near all the other ingredients add the two bags of rice to heat up and cook. In the middle of the ice make a little cavern exposing the griddle and add 1-2 tbsp of unsalted butter, 3-4 tbsp of low sodium soy sauce, 1 tbsp of sesame oil and toss in the rice. Quickly after you can now incorporate all the remaining ingredients. Lastly I add about 1 tbsp of sesame seeds, toss to mix and remove to plate. NOTE I like to taste the fried rice at this point to see if I need more soy sauce. Add to preference.
- Now it’s time to plate it up. If serving in a large bowl I like to garnish with a drizzle of Blackstone Sesame Teriyaki, a drizzle of sriracha, chopped green onion and a few more sesame seeds. Enjoy!