Chicken Fried Rice on Blackstone
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
461 kcal
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Course
Main Course
Chicken Fried Rice on Blackstone
Description
Chicken Fried Rice on Blackstone uses diced chicken breast cooked on a hot griddle alongside sweet onion, zucchini, red bell pepper, peas, and aromatics like garlic and ginger. The dish incorporates cold jasmine rice, which is stir-fried with the vegetables to integrate flavors and achieve a desirable texture that separates the grains.
Sesame oil and soy sauce, along with optional oyster or fish sauce, provide a savory base note enriched by the ginger and garlic. Eggs are added towards the end, scrambled into the rice to add richness and texture. The cooking method creates slightly crisped bits on the rice's edges, a sign of proper fried rice. Garnishing with green onions and toasted sesame seeds adds fresh and nutty notes.
This fried rice works well as a main meal or side, particularly suitable for utilizing leftover rice and incorporating available vegetables. It is adaptable since you may substitute or add different vegetables as desired.
Notes mention flexibility in vegetable choices, the importance of tasting and adjusting soy sauce due to evaporation on the griddle, and that the dish can be made on stovetop or other flat surfaces. Leftovers keep well refrigerated for a couple of days or can be frozen for longer storage, making this a convenient make-ahead option.
Ingredients
- 4 cups white rice , cooked and cold, Jasmine works well
- 1/4 cup avocado oil or other light oil
- 1 large chicken breast boneless, skinless diced small (may also use 3-4 chicken thighs)
- ½ cup sweet onion , diced
- 1/2 cup zucchini , diced small
- ½ cup red bell pepper , diced small
- 1/2 cup pea fresh or frozen
- 3-5 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon sesame oil toasted or regular
- ⅛-1/4 cup soy sauce for GF use Tamari or Braggs liquid amino's, also use low sodium if desired, low sodium
- 2-3 teaspoons oyster sauce or fish sauce (optional)
- 2-4 beaten egg
- green onions sliced for garnish
- sesame seeds for garnish, toasted
Instructions
- Gather ingredients, dice, measure and chop things out, this will make it easier when assembling this quick dish.
- Preheat Blackstone Griddle to medium-high heat; when hot add a few tablespoons of oil.
- Sprinkle the chicken with a little salt and pepper, then cook in the griddle, moving them to the side of the griddle to finish cooking.
- On another part of the griddle add a little more oil and heat for a minute. Cook onions, carrots and red bell pepper for 3-4 minutes until tender. Add zucchini, ginger and garlic and cook for an additional minute.
- To your vegetable mixture add your cooled rice, mixing it all together, using your metal spatula to flip and turn the rice and veggie mixture. Add a little more oil if your rice is sticking to the griddle. If using fresh peas, add now and stir to combine.
- Add the sesame oil and fish sauce to the rice mixture, stirring to combine, cooking for another 1-2 minutes.
- If using frozen peas, add now and mix into fried rice, continuing to flip and turn the rice mixture on the Blackstone top – remember if it starts sticking, add a little more oil.
- Pour on the soy sauce and mix to combine. Scoot the rice to the side slightly and add a little oil or a few teaspoons of butter, quickly scramble the eggs to desired doneness and mix eggs and chicken into the fried rice.
- Garnish with sesame seeds and sliced green onions if desired. Serve immediately.
Notes
- Use a variety of vegetables you have on hand to customize the fried rice.
- The soy sauce amount may need adjusting due to heat evaporation on the griddle; add gradually and taste.
- Fish sauce or oyster sauce adds depth without a strong fish flavor; use according to preference.
- Leftovers keep in the refrigerator for 2-3 days and freeze well for up to two months.
- If needed, scramble additional eggs to increase egg presence or serve eggs on the side for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 461kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 38mg | 13% |
| Sodium | 442mg | 18% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 36mg | 40% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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