Description
The Blackstone Griddle makes incredible fried rice. This easy tutorial walks you through how to make juicy, flavorful chicken and fluffy, buttery fried rice, perfect for feeding a hungry crowd.
Ingredients
Main Fried Rice
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2 chicken breasts, diced into small cubes
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4 (8.5 oz) packages Uncle Ben’s Jasmine Rice (or 6 cups day-old rice)
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1 cup julienned carrots
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1 cup diced white or yellow onion
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3 green onions, thinly sliced (reserve some for garnish)
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½ cup frozen peas
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1 cup butter (2 sticks)
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3 tablespoons garlic puree (or 10–12 fresh cloves, minced)
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½ cup soy sauce
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¼ cup roasted sesame oil
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3 eggs, cracked into a bowl
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Sesame seeds, for garnish
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½ lemon, for juicing over rice (optional)
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Salt, pepper, and white pepper, to taste
Optional Add-Ins
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Garlic powder, fish sauce
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Red bell pepper, mushrooms, green beans
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Frozen vegetable mix
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Steak or shrimp (substitute for chicken)
Instructions
1. Prep the Ingredients
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Chicken: Cube the chicken and toss with 3 tbsp sesame oil, 1 tbsp garlic puree, salt, pepper, and white pepper. Set aside to marinate.
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Veggies & Rice: Place veggies in small bowls. Do not pre-steam the rice—use cold, pre-cooked jasmine rice or day-old rice for best results.
2. Make Garlic Butter
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Mix softened butter with 3 tbsp garlic puree, salt, black pepper, and white pepper. Mash until smooth. (You’ll only need about ⅔ of the butter but it’s good to have extra.)
3. Set Up the Blackstone
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Preheat griddle on low heat and coat with a thin layer of sesame oil. Clean with a paper towel before starting.
4. Cook Components Separately
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Left Side: Add ¼ cup garlic butter. Pour in marinated chicken.
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Middle Zone: Add another dollop of garlic butter. Sauté onions, then add carrots, green onions, and 1 tbsp garlic puree. Cook for 3–4 minutes.
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Right Side: Add 2 tbsp sesame oil + a dollop of garlic butter. Add rice and toss to coat in fat.
5. Season and Combine
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Shake soy sauce over each section. Toss ingredients with your spatula and taste for seasoning. Adjust soy sauce, garlic butter, or salt as needed.
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Once chicken is cooked through and flavorful, combine chicken, veggies, and rice. Add frozen peas and toss to combine.
6. Cook the Eggs
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Push rice to the back as a barrier. Add 1 tbsp butter and scramble eggs in front. Season with salt and pepper, then mix into rice.
7. Final Touches
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Optionally increase heat to medium to get a seared finish on the rice.
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Squeeze fresh lemon juice over the rice for a pop of brightness. Toss well.
8. Serve
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Garnish with sesame seeds and reserved green onion. Serve straight from the griddle or transfer to a large baking sheet for family-style serving.
Notes
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Rice Tip: Day-old rice works best because it’s drier and separates more easily on the griddle. If using packaged rice, don’t microwave it—add it cold to the griddle.
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Garlic Butter Shortcut: Store-bought garlic butter or compound butter can save time in a pinch, but homemade will give you more control over flavor.
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Flavor Boosters: Add a splash of fish sauce or a pinch of MSG for that classic hibachi umami depth.
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Veggie Swaps: Use whatever vegetables you like—bell peppers, mushrooms, zucchini, or a frozen veggie mix all work great.
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Protein Variations: Swap the chicken for steak, shrimp, tofu, or a mix for variety.
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For Spice Lovers: Drizzle with sriracha or add a pinch of red pepper flakes.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the griddle or in a skillet for best texture.