Blackstone Chicken Fried Rice

There’s something about fried rice that just brings people together. Whether it’s a cozy dinner at home, a backyard cookout, or a quick lunch on the griddle, it’s always a crowd-pleaser. This Blackstone Chicken Fried Rice recipe was born out of a craving for that smoky, savory takeout-style fried rice—but made fresh and flavorful right at home.

Using the Blackstone griddle makes all the difference. The high heat, wide surface area, and incredible sear you can get on the ingredients give it a bold taste that’s hard to replicate indoors. I started making this when I wanted a quick, satisfying, and budget-friendly dinner that would also be perfect for meal prep. One bite in, and my family was hooked.

So if you’re looking for a no-fuss, deeply flavorful, and restaurant-quality fried rice that comes together in under 30 minutes, stick around—this is the one to bookmark.

Why I Love This Recipe

Here’s why this recipe has earned a permanent spot in my weeknight rotation—and why you might fall in love with it too.

This Blackstone chicken fried rice is everything you want in a home-cooked dish: fast, delicious, and incredibly satisfying. The griddle allows you to cook the rice, vegetables, eggs, and chicken separately yet all at once—giving every component its own flavor and texture. No soggy rice or mushy vegetables here. It’s crisp, golden, smoky, and perfectly balanced.

What truly sets it apart is the texture and flavor layering. The chicken is marinated just long enough to stay juicy and soak up the umami-rich soy and sesame flavors. The rice, ideally day-old, gets that perfect sear thanks to the screaming-hot surface of the Blackstone. And the egg? Soft-scrambled right in the middle and folded into the mix, just like hibachi-style.

Whether you’re serving it fresh off the griddle to a group of hungry friends or portioning it out for weekly lunches, this dish adapts perfectly to your needs.

Ingredients for Blackstone Chicken Fried Rice

You don’t need anything fancy to make this dish—but what you do need is a few key pantry staples and some good prep ahead of time. Here’s a breakdown of what makes this fried rice sing:

Chicken:
Use boneless, skinless chicken thighs or breasts. Thighs are juicier and more forgiving on the griddle, but both work great.

Day-Old Rice:
This is non-negotiable. Fresh rice is too soft and sticky. Cold, refrigerated rice gives you the crispy, separated texture we all love.

Vegetables:
Frozen mixed veggies (peas, carrots, corn, green beans) are super convenient, but feel free to use fresh chopped onions, green peas, carrots, or even zucchini if you have it on hand.

Eggs:
Large eggs, gently scrambled on the griddle, add richness and color to the dish.

Soy Sauce & Oyster Sauce:
Soy sauce brings saltiness and depth, while oyster sauce adds a touch of sweetness and savory complexity. You can skip the oyster sauce, but it gives it that restaurant finish.

Sesame Oil:
Adds a nutty aroma and flavor that makes it taste just like takeout.

Garlic & Ginger:
Fresh minced garlic and ginger (or a paste) give the dish a warm, aromatic base.

Green Onions:
These get stirred in at the end to brighten the dish and add a fresh crunch.

Cooking Oil:
Use a neutral oil like vegetable, avocado, or canola oil. You need something with a high smoke point for the griddle.

Optional Add-ins:
Crushed red pepper, a dash of white pepper, or even a drizzle of sriracha for heat.

How Much Time Will You Need

This recipe is quick and perfect for weeknights. Here’s a time breakdown to help you plan:

• Prep time: 15 minutes (includes slicing, marinating, and prepping rice and veggies)
• Cook time: 15–20 minutes
• Total time: Around 30–35 minutes

If you’re meal-prepping or cooking for a crowd, you can double the recipe without adding much time—just make sure you work in batches on the griddle to maintain that crispy texture.

How to Make This Blackstone Chicken Fried Rice

Follow these step-by-step instructions to get perfectly cooked fried rice every time.

Step – 1: Prep the Chicken

Slice your chicken thighs or breasts into bite-sized pieces and marinate them with a tablespoon of soy sauce, a splash of sesame oil, minced garlic, and a pinch of white pepper. Let it sit for at least 10 minutes while you prep everything else.

Step – 2: Prepare the Rice

Use rice that’s been cooked and refrigerated overnight. Break it apart with your hands or a fork so there are no clumps. This is key for getting that iconic texture.

Step – 3: Preheat Your Griddle

Turn on your Blackstone griddle and set it to medium-high heat. Add a light coating of oil across the surface. Let it get hot—really hot. This is what gives you the sear.

Step – 4: Cook the Chicken

Add the chicken to one side of the griddle. Let it sear for a couple of minutes without stirring too much. Then toss it until golden brown and fully cooked, about 5–7 minutes total. Slide it to a cooler side of the griddle to keep warm.

Step – 5: Sauté the Vegetables

Add a bit more oil and toss on your veggies. Cook until they’re tender but still have a bit of bite, about 3–4 minutes. Move them next to the chicken.

Step – 6: Scramble the Eggs

Crack the eggs right onto the griddle, scramble them with your spatula, and cook until just set. Mix them with the veggies.

Step – 7: Fry the Rice

Add another drizzle of oil and toss on your rice. Let it sit for a minute to get crispy, then flip and toss it a few times. Add soy sauce and oyster sauce, stirring to coat every grain.

Step – 8: Combine and Finish

Toss the chicken, veggies, and eggs back into the rice. Stir everything together until fully mixed. Finish with a splash of sesame oil and top with chopped green onions.

Serve immediately—or pack into meal prep containers for the week.

Substitutions

You can easily adapt this recipe based on what you have or your dietary needs.

• Protein: Swap chicken for shrimp, beef, tofu, or even rotisserie chicken to save time. Just adjust cook times accordingly.
• Rice: Don’t have day-old jasmine rice? Use basmati or long-grain white rice. Avoid short-grain or sticky rice.
• Sauces: If you don’t have oyster sauce, use hoisin sauce or a bit more soy sauce with a pinch of sugar.
• Vegetables: Fresh bell peppers, snap peas, or shredded cabbage work beautifully. Clean out your fridge!
• Egg-free: Skip the eggs and bulk it up with extra veggies or tofu for a vegetarian option.

This dish is incredibly flexible—you can make it your own with simple swaps.

Best Side Dishes of Blackstone Chicken Fried Rice

Pairing this fried rice with a few simple sides makes the meal even more satisfying. Here are three side dish ideas to round out your griddle feast:

1. Asian Cucumber Salad
A cool, crisp cucumber salad with sesame dressing offers a refreshing contrast to the savory fried rice.

2. Griddle Garlic Green Beans
Toss green beans on the griddle with garlic and a splash of soy sauce. They’re quick, healthy, and packed with flavor.

3. Chicken Egg Rolls or Dumplings
Crispy egg rolls or steamed dumplings make the whole meal feel like a restaurant combo plate.

Serving and Presentation Tips

Hook:
If you’re going to the effort of making something this delicious, why not take a moment to make it look just as amazing?

A little thoughtful presentation can elevate your Blackstone chicken fried rice from a weeknight dinner to a restaurant-style experience.

Here’s how to serve it with flair:

• Use a shallow bowl or rimmed plate – This helps the rice hold its shape and keeps the garnishes front and center.
• Garnish thoughtfully – A final sprinkle of sliced green onions, a few toasted sesame seeds, and a drizzle of sesame oil adds instant visual appeal and depth of flavor.
• Add contrast – Serve it with a wedge of lime or a small dish of chili garlic sauce for an eye-catching pop of color and spice.

For family-style meals, you can transfer the entire batch to a large warmed serving platter and let everyone help themselves. It’s casual, warm, and inviting.

Tips and Tricks to Make This Recipe Better

Hook:
Want to turn good fried rice into unforgettable fried rice? These tips and tricks are the secret sauce.

• Use day-old rice – This cannot be stressed enough. Fresh rice turns mushy, while cold rice fries up crisp and golden.
• Work in batches if needed – Don’t overcrowd your griddle. If you’re doubling the recipe, cook the rice in two rounds to ensure it fries instead of steaming.
• High heat is key – A hot griddle caramelizes the soy sauce and gives the rice that smoky “wok hei” flavor.
• Prep everything before cooking – This dish moves fast. Have all your ingredients chopped, portioned, and ready to go before turning on the heat.
• Don’t over-stir the rice – Let it sit undisturbed for a minute or two on the griddle to build that crispy crust.

These small details make a huge difference in both flavor and texture.

Common Mistakes to Avoid

Hook:
Even seasoned cooks can slip up with fried rice. Here’s how to steer clear of common pitfalls.

• Using freshly cooked rice – It’s too soft and sticky for griddle cooking. Always use chilled, leftover rice.
• Skipping the oil – You need enough oil to coat the rice and create that iconic fried flavor and texture.
• Overcooking the chicken – Chicken can dry out quickly on the griddle. Keep the pieces small and don’t overcook.
• Adding sauces too early – Wait until the rice has fried for a bit before adding soy or oyster sauce. Adding them too early can make everything soggy.
• Undercooking the vegetables – Give them a few minutes to char slightly on the griddle to bring out their natural sweetness.

Avoid these traps and your fried rice will turn out perfect every time.

How to Store It

You made a big batch—great! Now let’s talk about how to store it properly.

• Refrigerator:
  Allow the fried rice to cool completely, then transfer it to airtight containers. It will stay fresh in the fridge for up to 4 days.
• Freezer:
  Portion the rice into freezer-safe containers or resealable bags. Press out excess air and freeze for up to 2 months. Reheat directly from frozen or thaw overnight.
• Reheating tips:
  The best way to reheat is on the griddle or stovetop with a touch of oil. Stir-fry for a few minutes until heated through and crispy again. Microwaving works too but won’t give you that same crispy edge.

FAQ

How do I prevent the rice from sticking to the griddle?
Make sure your griddle is hot and coated with oil before adding the rice. Also, use day-old rice and don’t stir constantly.

Can I use brown rice instead of white rice?
Yes! Brown rice adds a nutty flavor and more fiber. Just be sure it’s cooked and chilled before frying.

Is this recipe gluten-free?
To make it gluten-free, use tamari or a certified gluten-free soy sauce, and double-check that your oyster sauce is also gluten-free.

Can I meal prep this recipe?
Absolutely. This is a meal prep favorite. Portion into containers and store in the fridge or freezer. Just reheat and eat.

Can I make it without a Blackstone griddle?
Yes, a large nonstick skillet or wok on high heat works well too. You just may need to work in smaller batches.

Print