Blackstone Chicken Fried Rice
Blackstone chicken fried rice is a flavorful, hibachi-style dish made with tender chicken, day-old rice, and savory seasonings cooked on a flat-top griddle for a perfectly crisp finish.
Ingredients
- 1 –1.5 lb. boneless skinless chicken breasts
- 4 cups cooked day-old rice
- 2 cups mixed vegetables e.g., carrots, peas, onions, bell peppers
- 2 large eggs
- ¼ cup soy sauce divided
- 1 tablespoon sesame oil divided
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Vegetable oil for cooking
- Salt and pepper to taste
Optional: sliced scallions, bean sprouts, low-sodium soy sauce
Instructions
- Marinate Chicken: Whisk half the soy sauce, a drizzle of sesame oil, and a pinch of salt and pepper. Coat chicken and let sit for 15 minutes.
- Preheat Griddle: Heat to medium-high (375–400°F). Coat lightly with vegetable oil.
- Cook Chicken: Place marinated chicken on hot griddle; cook 4–5 minutes per side until internal temperature hits 165°F. Set aside.
- Sauté Veggies: Add more oil and toss diced vegetables, cooking until softened (3–4 minutes).
- Scramble Eggs: Push veggies aside, crack eggs on the griddle, scramble, then mix with veggies.
- Add Rice: Spread day-old rice on the griddle; drizzle with remaining soy sauce, sesame oil, garlic, and ginger. Stir to coat.
- Combine: Dice chicken, add back in, stir everything together. Adjust flavor with salt, pepper, or extra soy sauce.
- Serve: Top with scallions or bean sprouts if desired and plate immediately.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Using chilled, day-old rice makes all the difference in achieving separate grains and a deliciously crisp texture.