Okay, so sometimes my family is just ravenous, and I need to pull a dinner miracle out of thin air. That’s exactly when this Blackstone Chicken Fried Rice comes to the rescue! Forget waiting for takeout menus; this griddle magic delivers all the savory, garlicky goodness you crave, but faster and way more delicious. I was messing around with my Blackstone one night, wondering if I could recreate my favorite takeout dish, and BAM! This recipe was born. It seriously takes about 15 minutes from start to finish, making it my absolute go-to for those crazy busy weeknights when nobody wants to wait.
Why You’ll Love This Blackstone Chicken Fried Rice
- Seriously fast – ready in just 15 minutes!
- Super simple prep, perfect for busy weeknights.
- Incredible flavor that beats takeout every time.
- Griddle-cooked for that authentic, slightly seared taste.
- Fantastic for meal prep – just make a big batch!
Ingredients for Blackstone Chicken Fried Rice
Okay, listen up! The absolute MOST important thing for killer fried rice on the Blackstone is using COLD, leftover cooked white rice. Seriously, don’t even think about using fresh, hot rice. It’ll get mushy and stick like crazy. This recipe is perfect for using up that rice from your dinner last night. Trust me on this one!
- 2 tablespoons sesame oil
- 1 pound boneless skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups cooked cold white rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 1 tablespoon butter
- 2 green onions, sliced
Simple Steps to Make Blackstone Chicken Fried Rice
Alright, let’s get this griddle party started! First things first, you gotta get that Blackstone nice and hot. I crank mine up to medium-high heat. While it’s warming up, go ahead and pour in your sesame oil. It’ll get all shimmery and smell amazing!
Now, grab your diced chicken. I like to give it a good toss with some salt, pepper, and that garlic powder you’ve got. Don’t be shy with it! Slide that seasoned chicken onto the hot griddle. Let it sizzle and cook for about 5 to 6 minutes, breaking it up with your spatula as it goes. You want it browned all over and cooked through – aim for that 165°F internal temp if you’re using a thermometer, or just make sure there’s no pink left.
Once the chicken is cooked, just push it all over to one side of the griddle. This is the fun part! Pour those beaten eggs onto the empty space. Scramble ’em up just like you would in a pan until they’re cooked through. Easy peasy!
Next up, toss in your frozen peas and carrots. Give them a quick sauté for a minute or two. Then, add in your minced garlic. Oh my gosh, the smell at this point is incredible! Let that garlic get fragrant for about another minute – you don’t want it to burn, though!
Now for the star: your cold, cooked rice. Dump it onto the griddle and get to work with your spatulas. Break up any clumps and mix it in with the chicken and veggies. This is where that cold rice really shines; it stays fluffy and doesn’t get gummy. Stir in that soy sauce and butter, making sure everything gets coated in that deliciousness. Let it all heat through for a few minutes.
Finally, sprinkle in your sliced green onions and give it one last toss for about a minute until they’re just starting to soften. And that’s it! You’ve got yourself some incredible Blackstone Chicken Fried Rice, ready to serve up hot and fast. So much better than waiting for delivery, right? If you love quick chicken and rice dinners, you’ll also want to check out this Sticky Chicken Bowl or these Honey Garlic Chicken Thighs. For another griddle winner, try this Street Corn Chicken Rice Bowl!
What to Serve with Your Blackstone Chicken Fried Rice
This fried rice is pretty much a whole meal on its own, but if you want to round things out, I’ve got a couple of ideas that are just *chef’s kiss*:
Crispy Broccoli Apple Salad: This adds such a fantastic crunch and a little bit of sweetness that cuts through the savory fried rice perfectly. It’s a great way to sneak in more veggies too! Check out this recipe for Broccoli Apple Salad.
Creamy Macaroni Salad: Feeling a bit indulgent? A scoop of creamy mac salad makes this feel like a real treat, and the cool, creamy texture is a nice contrast to the warm fried rice. You might want to try this Creamy Macaroni Salad.
Storing and Reheating Your Blackstone Chicken Fried Rice
Got leftovers? Lucky you! This Blackstone chicken fried rice actually reheats really well. Just pop any extra into an airtight container and tuck it into the fridge. It’ll keep nicely for about 3 to 4 days. Now, the absolute best way to reheat this is back on your Blackstone griddle or in a hot skillet. You want to get that little bit of sear back! Just add a tiny bit more sesame oil or butter, spread the rice out in a single layer, and stir-fry it until it’s heated through and delicious again. It just takes a few minutes. Avoid the microwave if you can, unless you’re really in a pinch – it tends to make the rice a bit too soft.
This stuff is also fantastic for meal prep. I often make a double batch on Sunday and portion it out into grab-and-go containers for lunches throughout the week. It’s such a lifesaver when you’re running on fumes!
Frequently Asked Questions about Blackstone Chicken Fried Rice
Can I use different vegetables in my Blackstone Chicken Fried Rice?
Absolutely! While the frozen peas and carrots are super convenient and give you that classic fried rice look, feel free to swap them out. I love adding chopped broccoli, bell peppers, snap peas, or even some corn. Just make sure they’re chopped up small enough to cook quickly on the griddle. You might want to toss harder veggies like broccoli on a minute before adding the garlic and peas, just to make sure they get tender.
What kind of rice is really best for this recipe?
Okay, I can’t stress this enough, but COLD, day-old cooked white rice is your best friend here. Seriously, it makes ALL the difference! Leftover rice from the fridge has dried out just enough so it fries up perfectly on the griddle without getting sticky and mushy. Freshly cooked rice is too moist and soft. If you absolutely *have* to cook rice fresh, spread it out on a baking sheet and let it cool completely, at least for an hour or two, before using it.
Can I make this Blackstone Chicken Fried Rice vegetarian?
You sure can! For a vegetarian version, just skip the chicken. You could add some extra veggies like shiitake mushrooms, edamame, or even a can of drained and rinsed chickpeas for some extra protein. You might want to add a sprinkle more salt to the veggies as they cook to boost the flavor. For tons of protein ideas, check out my High Protein Meals page. It’s still packed with that amazing griddle flavor and totally satisfying!
Enjoy Your Griddle-Cooked Blackstone Chicken Fried Rice!
I really hope you give this Blackstone Chicken Fried Rice a try – it’s a total game-changer for weeknight dinners! Let me know in the comments below how yours turns out, and don’t forget to share your own griddle cooking adventures with me! You can also find more of my cooking tips and tricks over on Pinterest, and feel free to connect with me too! Happy Cooking!
Blackstone Chicken Fried Rice
Ingredients
Equipment
Method
- Preheat the Blackstone griddle to medium-high heat.
- Add sesame oil to the griddle.
- Season diced chicken with salt, black pepper, and garlic powder.
- Add chicken to the griddle and cook for 5 to 6 minutes until browned and fully cooked. Chicken should reach 165°F.
- Push chicken to one side of the griddle.
- Pour beaten eggs onto the empty side and scramble until fully cooked.
- Add peas and carrots along with minced garlic and cook for 1 to 2 minutes.
- Add cold cooked rice to the griddle and break it apart with spatulas.
- Stir in soy sauce and butter, mixing everything together until evenly coated and heated through.
- Toss in sliced green onions and cook for 1 more minute.
- Serve hot immediately.
