Blackstone Chicken Fried Rice

There’s something unmistakably satisfying about the sound of food sizzling on a hot griddle, the smoky aroma rising up as grains of rice begin to crisp, and bits of savory chicken soak in soy and garlic. That’s exactly what inspired me to bring this Blackstone Chicken Fried Rice recipe to life.

This isn’t your average takeout-style fried rice. This is backyard magic—bold, hot, smoky, and deeply comforting.

I first made this recipe after a summer get-together where everyone raved about grilled meats but wished there was a hearty side that felt more like a meal. The next weekend, I fired up my Blackstone griddle, tossed on some rice, and added marinated chicken with vegetables and a glossy sauce. What came out was nothing short of a hit.

If you’ve ever wanted to recreate that restaurant-quality fried rice at home—with all the flavor, but with more control over ingredients and texture—this guide will walk you through every step. Keep reading, because there’s more than just soy sauce and scrambled egg here.

Why I Love This Recipe

Blackstone Chicken Fried Rice isn’t just about convenience—it’s about flavor, versatility, and show-stopping performance.

Unlike stovetop versions, the Blackstone griddle provides an expansive cooking surface, which means every component gets the perfect sear. The chicken is juicy with a crisp edge, and the rice—oh, the rice—gets that magical toasted texture that’s nearly impossible in a small pan.

This recipe is also a crowd-pleaser. Whether you’re cooking for your family or entertaining guests, it transforms simple pantry staples into something that feels indulgent and special. Plus, it’s a full meal in one: protein, carbs, vegetables, and savory flavor all in a single dish.

Another reason I reach for this recipe so often? Customization. Don’t have peas? Toss in chopped zucchini or bell peppers. Want it spicy? Drizzle on sriracha or sambal oelek. It’s a reliable base for creativity.

And let’s not forget the cleanup—when you’re done cooking on the Blackstone, a quick scrape and wipe-down is all it takes. No sticky pans. No kitchen mess. Just delicious fried rice and an empty plate in front of you.

Ingredients for Blackstone Chicken Fried Rice

To make this recipe shine, you’ll want to gather fresh, simple ingredients that build layers of flavor.

For the chicken:

• Boneless, skinless chicken thighs – Juicy and flavorful, they stand up better to high heat than breasts.
• Soy sauce – A splash for marinade and more for stir-frying.
• Garlic (minced) – For a deep, savory aroma.
• Ginger (optional but recommended) – Adds brightness and warmth.
• Sesame oil – For richness and a nutty finish.

For the rice:

• Day-old cooked rice – Preferably jasmine or long-grain rice. Cold rice fries better and doesn’t clump.
• Eggs – Scrambled into the rice for richness and texture.
• Frozen peas and carrots – Easy and colorful; thawed before use.
• Green onions – Stirred in at the end for freshness.
• White or yellow onion (chopped) – For sweetness and structure.

For seasoning:

• Low sodium soy sauce – The primary flavor builder.
• Oyster sauce – Optional but adds deep umami.
• Black pepper – Freshly ground.
• Salt – Just enough; soy sauce does most of the work.
• Butter – Adds richness and helps brown the rice.

You’ll also need neutral oil like canola or vegetable oil for high-heat cooking, and of course, your Blackstone griddle.

How Much Time Will You Need?

This recipe is incredibly efficient once your ingredients are prepped.

Here’s a rough breakdown:

• Prep time: 15–20 minutes
• Cook time: 15–20 minutes
• Total time: 35–40 minutes

Keep in mind that rice must be cooked ahead of time and chilled for best results. This can be done the night before, or at least a few hours in advance.

How to Make This Blackstone Chicken Fried Rice

Let’s break this down so it’s easy to follow, even if it’s your first time using a griddle.

Step – 1: Prep the Chicken

Cut your chicken thighs into small bite-sized pieces. Place them in a bowl with soy sauce, sesame oil, minced garlic, and ginger.

Let it marinate while you prep everything else—about 10–15 minutes is enough.

Step – 2: Prepare Your Station

This dish cooks quickly, so you want everything at your fingertips: eggs cracked and whisked, veggies thawed, green onions sliced, rice fluffed and broken apart if clumped.

Heat the Blackstone griddle to medium-high and oil the surface lightly with neutral oil.

Step – 3: Cook the Chicken

Add the marinated chicken to one section of the griddle. Spread it out into a thin layer and let it sear. Resist the urge to stir too early.

Once the underside gets a golden-brown color, flip and finish cooking through. Transfer to a cooler spot or a holding tray when done.

Step – 4: Scramble the Eggs

In an open section of the griddle, drizzle a little oil and pour in the whisked eggs. Scramble gently until just set. Remove and set aside.

Step – 5: Sauté the Vegetables

Add a bit more oil and toss on your chopped onions. Sauté for 2–3 minutes until they soften, then stir in your peas and carrots. Cook until just tender and warmed through.

Step – 6: Add the Rice

Push the veggies aside and spread the cold rice on the griddle. Let it sit untouched for a few minutes so it develops a golden crust.

Then begin folding in the veggies and chicken, stirring occasionally to keep the rice from sticking.

Step – 7: Season It Right

Drizzle on soy sauce, oyster sauce (if using), and a few dabs of butter. Mix until everything is evenly coated.

Add in the scrambled eggs and toss well. Finish with a sprinkle of chopped green onions and cracked black pepper.

Step – 8: Serve Hot

Once everything is heated through and lightly crisped, transfer to a large serving platter or individual bowls.

Substitutions

Here are some smart ways to modify the recipe without losing its soul:

• Rice substitutes: Cauliflower rice for low-carb. Brown rice for more fiber.
• Chicken alternatives: Shrimp, beef strips, tofu, or even leftover rotisserie chicken.
• Vegetable swaps: Add chopped zucchini, corn, baby spinach, or mushrooms.
• Soy sauce substitutes: Use coconut aminos for gluten-free or tamari for a less salty profile.
• Oil options: Avocado oil or grapeseed oil work well on high heat if sesame isn’t available.

Best Side Dishes of Blackstone Chicken Fried Rice

While this dish can stand alone, here are three fantastic sides to elevate your meal:

• Asian Cucumber Salad – Refreshing and crunchy with sesame and rice vinegar.
• Egg Drop Soup – Light and savory; complements the richness of fried rice.
• Spring Rolls or Potstickers – Crispy or steamed, they add variety and texture to the plate.

Serving and Presentation Tips

Presentation may not be the first thing you think about when cooking on a Blackstone griddle—but trust me, it matters.

Here’s how I like to serve Blackstone Chicken Fried Rice so it looks just as impressive as it tastes:

• Use a shallow wide bowl or platter. This gives the rice room to breathe and lets you show off all the colorful ingredients: golden rice, charred chicken, vibrant veggies, and bright green scallions.
• Garnish generously. A handful of freshly sliced green onions or chives on top gives it a pop of color. If you want extra flair, sprinkle toasted sesame seeds or even a few chili flakes.
• Serve hot and fresh. This is not a dish that waits well—it’s best enjoyed right off the griddle. Plate quickly and serve with chopsticks or wide flat spoons for ease.
• Optional sauces on the side. Offer a drizzle of sriracha, extra soy sauce, or yum yum sauce in small ramekins for dipping or mixing.

Tips and Tricks to Make This Recipe Even Better

Want to level up your fried rice game? These tips make all the difference:

If you’ve ever wondered why your homemade fried rice never tastes like it does in restaurants—this is why.

Use day-old rice. Fresh rice is too moist and clumpy. Cold rice dries out just enough for each grain to fry properly.

Let it sit. Don’t over-stir the rice. Letting it sit untouched on the hot griddle creates that amazing crispy texture on the bottom layer.

Layer your seasoning. Add soy sauce in stages. A small drizzle when you cook the chicken, more with the rice, and a final splash at the end lets each part soak in flavor.

Cook hot and fast. Preheat your Blackstone until it’s nearly smoking. High heat is what gives the rice its signature crisp texture.

Don’t overcrowd. Give your ingredients room to move and sear—this is why the Blackstone is perfect for fried rice.

Finish with butter. A pat of butter adds richness and helps glaze the rice. It’s that little restaurant trick that makes everything taste better.

Common Mistakes to Avoid

Even simple recipes can go wrong without the right technique. Avoid these pitfalls:

• Using warm or freshly cooked rice. It turns soggy and clumps. Stick to chilled rice at least 4 hours old (preferably overnight).
• Too much soy sauce. It can make your rice mushy and overly salty. Start small and adjust to taste.
• Undercooking the chicken. Always check that chicken pieces are fully cooked before mixing them into the rice.
• Skipping the scramble. Don’t mix raw egg into the rice—it’s best cooked separately and folded in at the end.
• Crowding the griddle. When everything overlaps, you’ll steam your ingredients instead of searing them.

How to Store It

Fried rice stores better than most meals—but only if done properly.

• Cool it fast. Let the rice cool at room temperature (but not longer than 1 hour), then transfer to an airtight container.
• Refrigerator: Store for up to 4 days in the fridge.
• Freezer: Place in freezer-safe containers or bags and freeze for up to 2 months.
• Reheat: For best texture, reheat in a skillet or on the Blackstone with a splash of oil or water. Avoid the microwave if you want to preserve the crisp edges.

FAQ

Q1: Can I use freshly made rice instead of day-old rice?
Yes, but it’s not ideal. To make it work, spread hot rice on a tray, cool quickly in the fridge (uncovered for 30 minutes), and then use.

Q2: What’s the best oil to use on the Blackstone for this recipe?
Use a high smoke-point neutral oil like canola, avocado, or vegetable oil. Sesame oil adds flavor but burns quickly—use it in small amounts or at the end.

Q3: Can I make this recipe vegetarian?
Yes, swap chicken for tofu, and use soy sauce and sesame oil. Omit the oyster sauce or use a vegetarian version.

Q4: How do I prevent rice from sticking to the griddle?
Make sure the griddle is properly preheated and oiled. Don’t move the rice too quickly—let it develop a crust, then flip.

Q5: Can I double this recipe for a large crowd?
Absolutely. The beauty of the Blackstone is its size. Just keep ingredients in batches and stir together at the end to avoid crowding.

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