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A close-up of Blackstone Chicken Fried Rice, featuring fluffy white rice, scrambled eggs, peas, carrots, and topped with savory chicken pieces and green onions.

Blackstone Chicken Fried Rice

This Blackstone chicken fried rice is fast, flavorful, and packed with juicy chicken, tender vegetables, fluffy rice, and savory garlic soy sauce. Made entirely on the griddle in just 15 minutes, this easy dinner tastes even better than takeout and is perfect for busy weeknights, meal prep, and family dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons sesame oil
  • 1 pound boneless skinless chicken breasts diced
  • 1 teaspoon salt
  • 1/2 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
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon butter
  • 2 green onions sliced

Equipment

  • Blackstone griddle
  • Spatulas

Method
 

  1. Preheat the Blackstone griddle to medium-high heat.
  2. Add sesame oil to the griddle.
  3. Season diced chicken with salt, black pepper, and garlic powder.
  4. Add chicken to the griddle and cook for 5 to 6 minutes until browned and fully cooked. Chicken should reach 165°F.
  5. Push chicken to one side of the griddle.
  6. Pour beaten eggs onto the empty side and scramble until fully cooked.
  7. Add peas and carrots along with minced garlic and cook for 1 to 2 minutes.
  8. Add cold cooked rice to the griddle and break it apart with spatulas.
  9. Stir in soy sauce and butter, mixing everything together until evenly coated and heated through.
  10. Toss in sliced green onions and cook for 1 more minute.
  11. Serve hot immediately.

Notes

Cold leftover rice works best because it stays fluffy and creates authentic fried rice texture on the griddle. Avoid freshly cooked hot rice since it can become soft and sticky.