Blackstone Chicken Fried Rice

6 servings


45 minutes

active time

1 hour 5 minutes

total time


2 cups dry jasmine rice

3 tablespoons avocado oil (*Or substitute your favorite high-heat cooking oil.)

1 cup diced onion

1 cup frozen peas and carrots mix (thawed in refrigerator overnight)

2 tablespoons butter

2 tablespoons finely minced fresh garlic (about 4 cloves)

¼ cup soy sauce

2 tablespoons oyster sauce

2 eggs beaten

1-2 tablespoons sesame oil

4 green onions (sliced thin, whites and greens separated)

salt and pepper

1 tablespoon crunchy garlic chili sauce (optional)

1 pound boneless skinless chicken breasts (sliced against the grain into strips about 1/4" thick)

3 tablespoons water

2 teaspoons soy sauce

2 teaspoons cornstarch

2 teaspoons avocado oil (*Or substitute your favorite cooking oil.)

1 teaspoon sugar


Velvet the chicken. In a medium bowl, add sliced chicken, 3 tablespoons water, and 2 teaspoons soy sauce. Mix until chicken is well-coated. Add cornstarch, oil, and sugar. Mix well. Set aside for 45 minutes to 1 hour to marinate.

Prep the griddle. Preheat griddle to about 375-400 degrees F. Add about 2 tablespoons of your favorite cooking oil to the griddle surface and spread it around with your spatula.

Fry the rice. Add the cooled rice to the oiled griddle surface in a thin even layer. Allow the rice to begin to heat up, untouched for about 2-3 minutes. Then, use your spatula to stir together, breaking up any large clumps. Continue to fry the rice, stirring occasionally, until heated through. Season with pepper and a small amount of salt.

Cook the vegetables. Immediately after adding the rice to the griddle, add the diced onions and whites of the sliced green onions to the griddle in a separate area and sauté until tender. When onions are almost done cooking, add peas and carrots and mix to combine with onions. Season vegetables with pepper and a small amount of salt. (The soy sauce and oyster sauce have a higher salt content, so take care to not over-salt the rice at this point.)

Add garlic and butter. Make a "well" in the rice on the griddle. Add butter and minced garlic to the well. Allow the garlic to cook in the butter until lightly browned, then incorporate butter and garlic into the fried rice. Mix vegetables and rice together, and move to the side of the griddle to make room for the chicken. *If using the crunchy garlic chili sauce, make another well in the vegetable fried rice now to warm that up, and then mix into the fried rice.

Cook the chicken on the griddle. Add about 1-2 tablespoons of cooking oil to a clear area on the griddle and spread it around with your spatula. Add the chicken to the oiled surface, making sure that each piece comes in contact with the griddle surface to get a good sear. Cook the chicken on the first side for about 1-2 minutes (depending on your griddle temp), then sauté together. When chicken is cooked through, add it to the fried rice.

Add sauces to the chicken fried rice. Pour the soy sauce and oyster sauce over the fried rice. Mix together well. Sauté the chicken fried rice for about 3-4 minutes.

Add the scrambled eggs. Pour beaten eggs partially on the side of the rice and partially on the griddle surface. Cook the eggs, then mix scrambled eggs in with the fried rice.

Garnish and serve. When all ingredients are well incorporated, sprinkle the chicken fried rice with sliced green onions. Remove rice from the griddle, and serve with Yum Yum sauce, Siracha, soy sauce, or your favorite fried rice condiments.

6 servings


45 minutes

active time

1 hour 5 minutes

total time
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