Description
Blackstone Chicken Fried Rice is a fast, flavorful, and deeply satisfying dish that brings the taste of restaurant-style fried rice to your backyard. This version uses juicy marinated chicken thighs, crisped cold rice, and a medley of vegetables, all brought together on a hot griddle for unbeatable texture and smoky flavor. Whether you’re feeding a family or a crowd, this recipe is endlessly flexible, easy to scale, and loaded with savory umami in every bite. Perfect for weeknight meals, summer cookouts, or prepping lunches ahead of time.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, diced
- 3 cups day-old jasmine rice, chilled
- 3 eggs, beaten
- 1 small white onion, chopped
- 1/2 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce (divided)
- 1 tbsp oyster sauce (optional)
- 1 tbsp sesame oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and pepper, to taste
- Neutral oil (canola or avocado) for cooking
Instructions
- Marinate chicken with 1 tbsp soy sauce, sesame oil, garlic, and pepper for 15 minutes.
- Preheat Blackstone griddle to medium-high and oil the surface.
- Cook chicken until browned and cooked through. Move to cooler side.
- Scramble eggs in a small pool of oil. Set aside.
- Sauté onions and mixed veggies until softened.
- Add rice and let it crisp undisturbed for 2–3 minutes.
- Mix in chicken, eggs, soy sauce, oyster sauce, and butter. Toss until evenly coated and heated.
- Finish with chopped green onions and serve hot.
Notes
Day-old rice is essential for texture.
Oyster sauce adds umami but can be skipped for a lighter version.
Tofu or shrimp work as protein swaps.
You can meal prep this in bulk and portion for lunches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Asian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 560