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blackstone chicken fried rice

Blackstone Chicken Fried Rice

Print Recipe
Master chicken fried rice on your Blackstone with our foolproof recipe. Crispy rice edges, juicy chicken, and fresh veggies with that authentic griddle flavor!
Course Main Course
Prep Time 45 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the Chicken Marinade (Velveting):

  • 1.5 lbs boneless skinless chicken thighs, cut into ¾-inch pieces
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1.5 teaspoon cornstarch
  • ½ teaspoon sugar
  • ½ teaspoon avocado oil

For the Fried Rice:

  • 4 cups day-old cooked Jasmine or Basmati rice
  • 3 −4 tablespoon avocado oil divided
  • 1 large white or yellow onion diced
  • 2 medium carrots peeled and diced small
  • 1 cup frozen peas thawed
  • 3 −4 large eggs
  • 1 teaspoon soy sauce for eggs
  • 2 tablespoon unsalted butter
  • 3 −4 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated

For the Sauce:

  • 3 tablespoon low-sodium soy sauce
  • 1.5 tablespoon oyster sauce
  • 1 teaspoon sugar optional
  • ¼ teaspoon white pepper optional, but recommended

For Finishing & Garnish:

  • 1 −2 teaspoon toasted sesame oil
  • 2 −3 green onions thinly sliced
  • Chili garlic sauce or Sriracha for serving
  • Toasted sesame seeds optional

Instructions

  • Prep the Chicken: In a medium bowl, combine chicken pieces with the velveting ingredients (soy sauce, rice wine, cornstarch, sugar, and oil). Mix well, cover, and refrigerate for at least 30 minutes.
  • Prep Other Ingredients: While the chicken marinates, dice your onion and carrots, mince the garlic and ginger, and beat the eggs with 1 teaspoon soy sauce. Mix the sauce ingredients in a separate small bowl. Have everything ready before you start cooking!
  • Preheat the Blackstone: Fire up your griddle to medium-high heat. You're aiming for 375−425°F. If you have an infrared thermometer, now's the time to use it.
  • Cook the Eggs: Add 1 teaspoon avocado oil to one side of the hot griddle. Pour in the beaten eggs and scramble gently until just set but still a bit moist. Remove from the griddle, roughly chop, and set aside.
  • Cook the Chicken: Add 1 tablespoon avocado oil to the griddle. Place the marinated chicken in a single layer (work in batches if needed). Let it cook undisturbed for 2-3 minutes to develop a crust, then flip and cook another 3-5 minutes until cooked through. Move to the edge of the griddle.
  • Sauté Vegetables: Add another 1 tablespoon oil if needed. Add onions and carrots, cooking for 3-4 minutes until they begin to soften. Add the garlic and ginger, cooking for another 30-60 seconds until fragrant. Be careful not to burn them!
  • Fry the Rice & Create Garlic Butter Well: Push the veggies to one side. Add more oil if needed, then spread your cold rice in an even layer. Let it cook undisturbed for 2-3 minutes to develop crispy bits. Create a well in the center, add the butter, and when melted, add some extra minced garlic to the butter. Cook for 30-60 seconds until fragrant, then mix the garlic butter throughout the rice.
  • Combine Everything: Add the thawed peas to the rice mixture. Pour the sauce over everything and toss continuously for 2-3 minutes. Add the chicken and eggs back in, mixing gently for another 1-2 minutes.
  • Finish and Serve: Turn off the heat. Drizzle with sesame oil, toss once more, and taste (adjust seasonings if needed). Transfer to a serving platter or individual bowls, garnish with sliced green onions and sesame seeds.