Description
This 30-minute Chicken Fried Rice recipe cooked on a Blackstone griddle combines tender diced chicken, fluffy scrambled eggs, and crisp vegetables with fragrant jasmine rice. With simple seasonings including soy sauce, oyster sauce, and sesame oil, it offers a quick and flavorful meal perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Rice and Protein
- 2 cups cooked and chilled jasmine or long-grain rice
- 2 boneless, skinless chicken breasts, diced
- 2 large eggs, lightly beaten
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil or avocado oil
Vegetables and Aromatics
- 1 cup frozen mixed vegetables (peas, diced carrots, corn)
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 1 teaspoon freshly grated ginger
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Griddle: Preheat your Blackstone griddle to medium-high heat until it is evenly hot, preparing a perfect surface to cook the chicken and other ingredients.
- Cook Chicken: Add vegetable or avocado oil and cook the diced chicken with salt and pepper on the griddle until browned and fully cooked to an internal temperature of 165°F (74°C). Then move the chicken to a cooler zone to keep warm.
- Scramble Eggs: On a clean section of the griddle, scramble the beaten eggs until set. Once cooked, roughly chop them and set aside.
- Sauté Aromatics and Veggies: Sauté the minced garlic, white parts of green onions, frozen mixed vegetables, and freshly grated ginger until the vegetables are tender and fragrant.
- Cook Rice: Add the cold jasmine rice to the griddle and let it crisp for about one minute before stirring to mix it with the sautéed vegetables, breaking up any clumps for even texture.
- Combine and Season: Return the cooked chicken and scrambled eggs back to the rice mixture. Add soy sauce, sesame oil, and oyster sauce. Stir-fry everything together until hot and well coated with the sauces.
- Garnish and Serve: Garnish the fried rice with the green tops of the green onions. Serve immediately and optionally add chili oil or sriracha for extra heat.
Notes
- Use chilled rice to ensure it fries properly and does not become mushy.
- Adjust the soy and oyster sauce to taste based on your salt preference.
- For a spicier version, incorporate chili oil or sriracha when serving.
- Ensure chicken is cooked to 165°F for safe consumption.
- Jasmine rice provides a fragrant, authentic flavor, but long-grain rice also works well.
