If you love the speed and flavor of takeout, chicken fried rice on Blackstone is the weeknight hero you’ve been waiting for—fast, sizzling, and loaded with tender chicken, veggies, fluffy eggs, and perfectly toasted rice.
Why You’ll Love This Chicken Fried Rice on Blackstone
A flat-top griddle turns fried rice into a quick, high-heat stir-fry without crowding the pan. The broad cooking surface lets you sear chicken, soften veggies, and toast the rice all at once, so every grain gets that coveted light crisp while staying fluffy inside. You can feed a crowd, tweak the veggies to what you have, and keep the seasoning simple and family-friendly. It’s budget-conscious, freezer-friendly, and a delicious way to revive leftover rice. In short: minimal prep, maximum payoff.
Ingredients for Chicken Fried Rice on Blackstone
Main Components
- 2 boneless, skinless chicken breasts, diced small
- 4 cups cooked, cold rice (day-old is best; jasmine or long-grain)
- 1 cup frozen peas and diced carrots (no need to thaw)
- 3 large eggs, beaten
- 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
- 2 tablespoons sesame oil (toasted for stronger flavor)
- 2 tablespoons neutral high-heat oil (avocado, canola, or vegetable)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 3–4 green onions, thinly sliced (white and green parts), plus extra for garnish
Optional Add-Ins
- 1–2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon unsalted butter (adds richness when finishing the rice)
- 1 tablespoon oyster sauce (or 1 teaspoon fish sauce) for deeper umami
- Red pepper flakes or a drizzle of chili oil for gentle heat
- Extra vegetables: corn, bell pepper, edamame, zucchini, mushrooms
Ingredient Notes (Substitutions, Healthy Swaps)
- Rice: Cold, day-old rice keeps the grains separate and prevents gumminess. If making same-day, spread hot rice on a tray and chill uncovered 30–45 minutes to dry slightly.
- Chicken: Thighs stay extra juicy, but breasts work beautifully if cut small. For plant-based, swap diced extra-firm tofu (pressed) or tempeh. For a non-poultry option, try shrimp (cooks in 2–3 minutes).
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option. Start with less; you can always add more at the end.
- Sesame Oil: Toasted sesame oil gives a nutty finish. If you’re avoiding sesame, use a touch of butter or a drizzle of olive oil at the end for roundness.
- Eggs: Omit for egg-free diets, or scramble silken tofu with a pinch of turmeric and salt for a similar visual and protein boost.
- No Alcohol / No Pork: This recipe is naturally alcohol- and pork-free. For smoky depth without pork, a pinch of smoked paprika or a handful of sautéed mushrooms adds savoriness.
Step-by-Step Instructions
Step 1 – Preheat and Prep the Zones
Preheat your Blackstone to medium to medium-low (about 350°F). A moderate griddle prevents scorching while still crisping the rice. If your griddle has multiple burners, set one side slightly cooler to create a “holding zone” for cooked items. Have all ingredients ready in bowls—the cooking goes fast.
Pro tip: Lightly oil the griddle with neutral oil once it’s hot; you want a thin, shimmering film.
Step 2 – Sear the Chicken
Spread 1 tablespoon neutral oil on the hot side. Add diced chicken in a single layer and season with a pinch of salt and pepper. Let it sear 2–3 minutes undisturbed to develop color, then stir and cook another 2–3 minutes until cooked through (no pink). If using garlic/ginger, add in the last minute so it doesn’t burn. Push the chicken to the cooler zone.
Step 3 – Cook the Veggies
Add the remaining 1 tablespoon neutral oil to the hot side. Toss on peas and carrots (still frozen is fine). Stir-fry 2–4 minutes until crisp-tender. If using bell pepper, corn, or mushrooms, add them now and cook to your preferred doneness. Move the veggies beside the chicken in the cooler zone.
Step 4 – Scramble the Eggs
On a freshly oiled spot, pour in the beaten eggs. Let them set for 10–15 seconds, then gently push and fold until softly set—about 45–60 seconds. Chop lightly with your spatula to create bite-size curds. Slide eggs to the cooler zone with the chicken and veggies.
Step 5 – Toast the Rice
Add sesame oil to the hot zone, followed by the cold rice. Break up clumps with your spatula and spread it into a wide, even layer so steam can escape and the surface can toast. Let it sit 60–90 seconds before flipping; repeat once or twice until the rice is hot and you see lightly golden bits.
Step 6 – Season and Combine
Drizzle soy sauce (start with 2 tablespoons), plus a pinch of salt and pepper over the rice. Toss to coat. If you like deeper umami, add oyster sauce or a dash of fish sauce now. Fold in the chicken, veggies, and eggs. Taste and adjust: more soy for salt, a dab of butter for richness, or a splash of water if it seems dry. Finish with sliced green onions.
Step 7 – Serve Hot and Garnish
Turn off the heat. Garnish with extra green onions and a light drizzle of chili oil if you enjoy a little heat. Serve immediately so the rice stays fluffy with crisp-edged bits.
Pro Tips for Success
- Use cold, dry rice. Day-old rice prevents clumping and ensures a toasty finish. If fresh, cool it quickly on a sheet pan in the fridge.
- High enough heat, but not max. Medium to medium-low on a Blackstone gives you control and prevents scorched soy sauce.
- Cook in zones. Keep proteins and veggies warm off to one side so you can focus on toasting the rice properly.
- Season in layers. A little salt on the chicken, then soy on the rice, then a final taste at the end for perfect balance.
- Don’t overload the surface. Spread ingredients out so they sear rather than steam.
- Finish with freshness. Green onions (and a squeeze of lemon if you like) brighten the whole dish.
Flavor Variations
- Garlic-Lemon Chicken Fried Rice: Add 2 cloves minced garlic and finish with 1–2 teaspoons lemon juice for a clean, bright finish.
- Veggie-Packed Fried Rice: Increase mixed veggies to 2 cups; include diced zucchini, corn, and bell pepper. Add a sprinkle of nutritional yeast for umami if skipping eggs.
- Teriyaki-Style: Swap soy sauce for teriyaki sauce (or mix soy + a touch of honey). Add pineapple tidbits and edamame.
- Spicy Sesame: Stir in chili crisp or sambal oelek at the end. Top with toasted sesame seeds for crunch.
- Ginger-Scallion: Sauté 1 tablespoon grated ginger with the veggies and finish with extra scallions and a tiny drizzle of sesame oil.
Serving Suggestions
- As a Main: Serve in bowls topped with sliced green onions and a sprinkle of sesame seeds. Add a side of steamed broccoli or a cucumber salad for freshness.
- Family-Style Platter: Pile the fried rice onto a warm platter and set out small bowls of chili oil, extra soy/tamari, and lime wedges so everyone can customize.
- Protein Boost: Add quick-cooked shrimp or diced tofu during the final toss for a mixed-protein feast.
- Lunch Boxes: Pack into meal-prep containers; the flavors meld beautifully by day two.
Storage and Freezing Instructions
- Refrigerate: Cool leftovers quickly and store in an airtight container for 3–4 days.
- Reheat: Splash 1–2 teaspoons water over the rice and microwave loosely covered in 60–90 second bursts, stirring once. On the griddle, add a drizzle of oil and reheat over medium, stirring until hot.
- Freeze: Portion into freezer bags, press flat, and freeze for up to 2 months. Thaw overnight in the fridge, or reheat from frozen in a covered skillet with a tablespoon of water until steamy, then uncover and stir to re-crisp.
Nutrition Facts (Per Serving)
Approximate values for 6 servings; will vary with brands and add-ins.
| Calories | Protein (g) | Carbs (g) | Fat (g) | Fiber (g) | Sodium (mg) |
|---|---|---|---|---|---|
| 320 | 20 | 39 | 9 | 2 | 600 |
FAQ About Chicken Fried Rice on Blackstone
Do I have to use day-old rice?
Day-old rice is ideal because it’s drier; the grains separate and toast rather than steam. If you only have fresh rice, spread it on a sheet pan to cool quickly, then refrigerate uncovered for 30–45 minutes to reduce surface moisture. This quick “drying” step makes a big difference.
What kind of rice works best?
Long-grain rice such as jasmine is classic because it’s fluffy and less sticky. Medium-grain can work in a pinch if thoroughly chilled. Brown rice adds fiber and a nutty flavor, but it’s slightly chewier—make sure it’s fully cooked and cold before using.
Can I make this gluten-free?
Absolutely. Replace soy sauce with tamari or coconut aminos and double-check that any sauces (like oyster sauce) are gluten-free. Taste as you go—coconut aminos are naturally sweeter and less salty, so you may need a pinch of salt for balance.
How do I keep the rice from getting soggy?
Avoid overcrowding the griddle, use cold rice, and let it sit briefly between flips so moisture can evaporate and the surface can toast. Also, add soy sauce to the rice—not the chicken or veggies—to keep moisture localized and easier to evaporate.
What’s the ideal Blackstone temperature?
Aim for around 350°F (medium to medium-low). That’s hot enough to sear and toast without burning soy sauce or scorching delicate eggs. If you see wisps of smoke or hear excessive popping, reduce the heat slightly.
Can I skip the eggs?
Yes. The eggs add protein and a fluffy, soft texture, but you can omit them. For a similar feel, scramble silken tofu with a pinch of salt and a dash of turmeric for color, then fold it in at the end.
How do I scale this for a crowd?
The Blackstone is built for volume. Double the recipe, but cook the rice in two batches so it toasts properly. Keep the first batch in the cooler zone (or a warm tray) while you finish the second, then combine and season to taste.
Can I add different proteins?
Definitely. Shrimp cooks in 2–3 minutes and should be added at the end to avoid overcooking. Thinly sliced beef or pork alternatives like smoked turkey or mushrooms also work; season lightly and sear in a single layer for best browning.
Is sesame oil necessary?
Not strictly, but it’s a flavor booster. If avoiding sesame, finish with a teaspoon of butter or a mild oil and a squeeze of lemon to create a rounded, “finished” taste.
How can I make this healthier?
Use brown rice for fiber, add extra veggies (up to 2 cups), choose low-sodium soy sauce, and keep oil amounts modest. Lean chicken breast and egg whites can reduce fat while maintaining protein.
Final Thoughts
Blackstone Chicken Fried Rice griddle is that rare combo of fast, flexible, and crowd-pleasing. With a few smart techniques—cold rice, zoned cooking, and layered seasoning—you’ll get restaurant-worthy texture and flavor in minutes. Customize the veggies, dial the seasonings to your taste, and you’ve got a dependable staple for busy nights, potlucks, or backyard cookouts. Once you master the basic method, variations are effortless and delicious.
Ultimate Chicken Fried Rice on Blackstone
Ingredients
Main Components
- 2 boneless, skinless chicken breasts chicken breasts, diced small
- 4 cups cooked cold rice (day‑old jasmine or long‑grain)
- 1 cup frozen peas and diced carrots no need to thaw
- 3 large eggs, beaten
- 3 tablespoons low‑sodium soy sauce (or tamari/coconut aminos)
- 2 tablespoons sesame oil (toasted for stronger flavor)
- 2 tablespoons neutral high‑heat oil (avocado, canola, or vegetable)
- 0.5 teaspoon kosher salt, or to taste
- 0.5 teaspoon black pepper
- 3 to 4 green onions, thinly sliced (white & green parts) plus extra for garnish
Optional Add‑Ins
- 1 to 2 cloves garlic, minced optional
- 1 teaspoon fresh ginger, grated optional
- 1 tablespoon unsalted butter adds richness when finishing the rice (optional)
- 1 tablespoon oyster sauce (or 1 teaspoon fish sauce) for deeper umami (optional)
Extra vegetables or spice
- red pepper flakes or a drizzle of chili oil for gentle heat (optional)
- extra vegetables: corn, bell pepper, edamame, zucchini, mushrooms increase as desired (optional)
Instructions
- Preheat your griddle to medium‑low (about 350 °F / ~175 °C). Oil the surface lightly with neutral oil.
- Spread 1 tablespoon neutral oil on the hot zone. Add the diced chicken, season with salt and pepper. Sear 2‑3 minutes undisturbed, then stir and cook another 2‑3 minutes until cooked through. If using garlic/ginger, add in during the last minute. Move chicken to the cooler holding zone.
- Add remaining neutral oil to the hot zone. Toss on frozen peas and carrots (and any extra vegetables). Stir‑fry 2‑4 minutes until crisp‑tender. Move veggies beside the chicken in the cooler zone.
- On a freshly oiled spot, pour in the beaten eggs. Let them set 10‑15 seconds, then gently push and fold until softly set (about 45‑60 seconds). Chop lightly into curds and slide eggs to the cooler zone with the chicken and veggies.
- Add the sesame oil to the hot zone, then add the cold rice. Break up any clumps and spread the rice evenly so steam can escape. Let sit 60‑90 seconds, flip, then repeat once or twice until you see lightly golden, toasted bits.
- Drizzle soy sauce (start with 2 tablespoons) plus a pinch of salt and pepper over the rice. If using, add oyster or fish sauce. Toss to coat, then fold in the chicken, veggies and eggs. Taste and adjust—add more soy, a dab of butter, or a splash of water if dry. Finish with sliced green onions.
- Turn off the heat. Garnish with extra green onions and a light drizzle of chili oil or red pepper flakes if you like heat. Serve immediately so the rice stays fluffy with crisp‑edged bits.
