How To Make Chicken Fried Rice On A Blackstone

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4–6

Ingredients

Main Fried Rice

• 2 chicken breasts, diced into small cubes
• 4 (8.5 oz) packages Uncle Ben’s Jasmine Rice (or 6 cups day-old rice)
• 1 cup julienned carrots
• 1 cup diced white or yellow onion
• 3 green onions, thinly sliced (reserve some for garnish)
• ½ cup frozen peas
• 1 cup butter (2 sticks)
• 3 tablespoons garlic puree (or 10–12 fresh cloves, minced)
• ½ cup soy sauce
• ¼ cup roasted sesame oil
• 3 eggs, cracked into a bowl
• Sesame seeds, for garnish
• ½ lemon, for juicing over rice (optional)
• Salt, pepper, and white pepper, to taste

Optional Add-Ins

• Garlic powder, fish sauce
• Red bell pepper, mushrooms, green beans
• Frozen vegetable mix
• Steak or shrimp (substitute for chicken)

Instructions

1. Prep the Ingredients

• Chicken: Cube the chicken and toss with 3 tbsp sesame oil, 1 tbsp garlic puree, salt, pepper, and white pepper. Set aside to marinate.
• 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

• 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

• 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

• Left Side: Add ¼ cup garlic butter. Pour in marinated chicken.
• 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.
• Right Side: Add 2 tbsp sesame oil + a dollop of garlic butter. Add rice and toss to coat in fat.

5. Season and Combine

• Shake soy sauce over each section. Toss ingredients with your spatula and taste for seasoning. Adjust soy sauce, garlic butter, or salt as needed.
• Once chicken is cooked through and flavorful, combine chicken, veggies, and rice. Add frozen peas and toss to combine.

6. Cook the Eggs

• 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

• Optionally increase heat to medium to get a seared finish on the rice.
• Squeeze fresh lemon juice over the rice for a pop of brightness. Toss well.

8. Serve

• 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

• 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.
• 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.
• Flavor Boosters: Add a splash of fish sauce or a pinch of MSG for that classic hibachi umami depth.
• Veggie Swaps: Use whatever vegetables you like—bell peppers, mushrooms, zucchini, or a frozen veggie mix all work great.
• Protein Variations: Swap the chicken for steak, shrimp, tofu, or a mix for variety.
• For Spice Lovers: Drizzle with sriracha or add a pinch of red pepper flakes.
• 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.

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