Blackstone Chicken Fried Rice with Extra Flavor

Why Does Blackstone Chicken Fried Rice Taste Better Than Takeout?

Have you ever noticed that some homemade dishes taste even better than takeout? Many people enjoy cooking at home because it gives them more control over flavor and ingredients. For some, making chicken fried rice on a griddle like the Blackstone brings out incredible results—the high heat, large surface, and smoky finish can add a depth of flavor that’s hard to achieve on a regular stovetop. It’s a cooking experience that many find more satisfying and delicious.

This Blackstone Chicken Fried Rice recipe is designed to bring you bold, umami-rich flavor with crispy chicken, tender rice, and veggies that pop — all cooked to perfection on your griddle to get the best dinner.

Ingredients List

Here’s what you’ll need to create the ultimate Blackstone Chicken Fried Rice with extra flavor:

• 2 cups of cooked jasmine rice, ideally day-old for better texture
• 1 lb boneless, skinless chicken thighs (or chicken breast for a leaner cut)
• 2 tbsp sesame oil (adds rich, nutty flavor)
• 1 tbsp vegetable oil (for high heat searing)
• 2 eggs, beaten
• 1 cup frozen peas and carrots (or fresh diced vegetables of choice)
• 3 green onions, sliced
• 3 tablespoons of low-sodium soy sauce, or tamari for a gluten-free alternative
• 1 tbsp oyster sauce (optional but deepens flavor)
• 1 tsp garlic paste (or 2 minced cloves)
• 1 tsp ginger paste (or 1-inch piece, minced)
• Optional: crushed red pepper flakes or Sriracha for added heat
• Salt and black pepper to taste

Substitution Tips: Swap chicken with shrimp or tofu for variety. Use cauliflower rice for a low-carb version. Coconut aminos can replace soy sauce for a paleo-friendly option.

Timing

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

That’s 25% faster than the average stovetop fried rice recipe, making it a perfect weeknight meal.

Step-by-Step Instructions

1. Prepare the Chicken

Marinate chicken pieces with 1 tbsp soy sauce, garlic paste, and ginger paste. LSet aside for 10 minutes while you prepare the remaining ingredients. This infuses the meat with savory umami flavor.

2. Preheat Your Blackstone Griddle

Set your griddle to medium-high heat. Add 1 tablespoon each of vegetable oil and sesame oil, spreading them out evenly. The dual oils enhance both the sear and aroma.

3. Cook the Chicken

Add marinated chicken to the hot griddle. Sear for 6–8 minutes, turning occasionally until browned and fully cooked. Push to one side of the griddle.

4. Scramble the Eggs

Add a bit more oil if needed. Pour beaten eggs onto an open space on the griddle. Scramble quickly, then mix with the cooked chicken.

5. Sauté Veggies

Add frozen peas and carrots, stirring until heated through and slightly charred for extra texture.

6. Add the Rice

Break up the cold rice and spread it across the griddle. Let it sear for 1–2 minutes before mixing. This creates those signature crispy bits.

7. Season It All

Drizzle soy sauce, oyster sauce, and remaining sesame oil over the rice mixture. Toss everything together for even coating. Add salt, pepper, and chili flakes to taste, if desired.

8. Finish with Green Onions

Add sliced green onions at the end for a fresh, aromatic pop. Serve hot!

Nutritional Information (Per Serving)

Data based on a 4-serving recipe.

Healthier Alternatives for the Recipe

• Lower Sodium: Use coconut aminos or reduced-sodium soy sauce.
• Low Carb: Substitute rice with riced cauliflower.
• Extra Veggies: Add bell peppers, mushrooms, or zucchini.
• Lean Protein: Swap chicken thighs for chicken breast or tofu.
• Less Oil: Use a non-stick spray or reduce oil quantities.

Serving Suggestions

• Pair with miso soup or a crunchy cucumber salad.
• Garnish: Toasted sesame seeds, chopped cilantro, or a squeeze of lime.
• Entertaining? Serve buffet-style with egg rolls or dumplings.
• Meal Prep Tip: Store in containers with extra sauce on the side for reheating.

Common Mistakes to Avoid

• Using Fresh Rice: It clumps and turns mushy. Always use day-old rice.
• Overcrowding the Griddle: Leads to steaming, not searing.
• Undercooked Veggies: Cook long enough to get a slight char for flavor.
• Skimping on Seasoning: Layer your flavors — don’t rely on soy sauce alone.
• Cold Griddle: Preheat fully for proper sear and texture.

You May Also Like:

• Easy Smothered Chicken
• Cracker Barrel Meatloaf

Storing Tips for the Recipe

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze in portioned freezer-safe bags for up to 2 months.
• Reheat: Use a skillet or griddle with a splash of water to restore moisture.
• Prep Tip: Cook the chicken and rice in advance to save time during busy weekdays.

Conclusion

This Blackstone Chicken Fried Rice is quick, flavorful, and loaded with bold taste. It’s a recipe that makes griddle cooking both easy and delicious. Try it out, leave a comment or review.

FAQs

Can I use fresh rice instead of day-old rice?
You can, but the texture might become mushy. Spread fresh rice on a tray and let it dry for at least 30 minutes.

Is it necessary to use sesame oil?
Sesame oil brings a distinct flavor, but you can leave it out or substitute with peanut oil.

How do I prevent my rice from sticking to the griddle?
Make sure the griddle is hot and has a light coating of oil before adding the rice.

Can I double the recipe?
Yes, just be sure to cook in batches to avoid overcrowding and cook everything evenly.

What’s the best chicken cut to use?
Chicken thighs offer more flavor, but breasts are leaner if you’re watching fat content.