Description
This quick and flavorful 30-minute Chicken Fried Rice recipe is cooked on a Blackstone griddle for the perfect crispy texture and mouthwatering taste. Featuring tender diced chicken, savory soy sauce, fresh vegetables, and aromatic sesame oil, this dish combines ease and deliciousness for a satisfying meal any day of the week.
Ingredients
Scale
Protein
- 2 chicken breasts, diced
- 2 large eggs, beaten
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 green onions, chopped
Rice & Sauces
- 4 cups cooked white rice, cold or day-old
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
Oils
- 2 tablespoons vegetable oil
Instructions
- Prepare Ingredients: Dice the chicken breasts, onion, and garlic. Beat the eggs in a bowl and measure out the soy sauce and sesame oil for easy access during cooking.
- Preheat Griddle: Heat your Blackstone griddle to medium-high and drizzle the vegetable oil evenly across the surface to prevent sticking.
- Cook Chicken: Add the diced chicken to the griddle. Allow it to sear without stirring to develop a golden crust, then stir and cook until fully cooked through.
- Cook Aromatics: Push the cooked chicken to one side of the griddle. If needed, add more oil, then add the diced onions and minced garlic. Cook until they turn soft and aromatic.
- Scramble Eggs: Create a clear space on the griddle and pour in the beaten eggs. Scramble them until cooked, then combine with the chicken and aromatics mixture.
- Add Vegetables: Stir in the frozen peas and carrots. Cook for 2 to 3 minutes until the vegetables are heated through and slightly charred for extra flavor.
- Add Rice: Add the cold, cooked white rice to the griddle. Break up any clumps and let the rice sit undisturbed for a few minutes to allow a crispy texture to form before stirring thoroughly.
- Season: Drizzle the soy sauce and sesame oil over the rice and mix everything to evenly coat all ingredients with the flavorful sauce.
- Garnish and Serve: Sprinkle the chopped green onions on top as a fresh garnish and serve the Chicken Fried Rice immediately while hot.
Notes
- Using day-old or cold rice is essential to prevent clumping and achieve the right texture for fried rice.
- If you don’t have a Blackstone griddle, a large cast-iron skillet or wok over medium-high heat will also work well.
- Customize the vegetables by adding bell peppers, corn, or mushrooms according to your preference.
- For extra flavor, consider adding a splash of oyster sauce or a pinch of white pepper.
- Make sure not to overcrowd the griddle to allow proper searing of chicken and crisping of rice.
