Description

A sizzling, smoky, takeout-style chicken fried rice made right on your Blackstone griddle. It’s quick, packed with flavor, and better than most restaurants. Juicy chicken, crispy rice, and tender vegetables come together in minutes, making it a perfect weeknight dinner or meal prep hero. With pantry-friendly ingredients and a sizzling hot cook, you’ll have a complete meal that’s deeply satisfying and impressively simple. Once you try this griddle-style fried rice, you’ll never go back to stovetop versions.

Ingredients

Scale

1 lb boneless chicken thighs, diced
3 cups day-old jasmine rice, cold
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 eggs
1½ cups frozen mixed vegetables (peas, carrots, corn)
3 garlic cloves, minced
1 tsp fresh ginger, minced
2 green onions, chopped
2–3 tbsp vegetable oil
Optional: white pepper, chili flakes, sriracha

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Instructions

Marinate diced chicken in 1 tbsp soy sauce, ½ tbsp sesame oil, garlic, and white pepper (if using) for 10 minutes.
Preheat your Blackstone griddle to medium-high. Coat with vegetable oil.
Cook the chicken on one side of the griddle until browned and fully cooked. Move to the side.
Add more oil and sauté vegetables until soft. Move to the side.
Scramble the eggs in the center until set, then mix with vegetables.
Add rice to the center, drizzle with soy sauce and oyster sauce. Fry until golden.
Combine everything and finish with sesame oil and green onions. Serve hot.

Notes

Use cold, day-old rice for best results.
Work in batches for even cooking and crispy texture.
Adjust seasoning to taste—add more soy sauce if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Griddle
Cuisine: Asian-American

Nutrition

Serving Size: 4
Calories: 480
Sugar: 3g
Sodium: 820mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 28g
Cholesterol: 165mg