Blackstone Chicken Fried Rice
One of the BEST parts of being a griddle owner is making hibachi… like this recipe for Blackstone Chicken Fried Rice.
Get yourself some hibachi spatulas and you’ll be a fried rice making pro in no time 🙂
I have yet to learn any tricks like the onion volcano or successfully flipping food into people’s mouths, but I have mastered a darn good fried rice.
And I’ve had enough practice to where I don’t have my patio sprinkled with fried rice that accidently went flying 😉
Oh, and I make a homemade yum yum sauce that is spectacular!
How to Make Blackstone Chicken Fried Rice
My chicken of choice is boneless skinless chicken thighs.
Chicken breasts can for sure be substituted, but I like the flavor of the thighs.
Cut the chicken in bite size pieces and place them in a gallon size plastic bag.
Then add some soy sauce, garlic paste, and ginger paste.
Minced garlic and ginger can be used too, but I am a sucker for these convenient stir in pastes.
Massage the bag until the chicken is evenly coated.
And marinate the chicken in the fridge for a few hours or overnight.
Also, plan ahead and cook the rice so it has time to cool.
Cooled rice will give a better, more hibachi-like texture as it cooks.
I have 6 cups of cooked and cooled Jasmine rice total.
I have found that putting all ingredients on a tray works best when cooking outside.
Easily carry everything out at once, and also use the same tray to bring the fried rice back inside 🙂
Preheat the griddle to medium high for several minutes.
Then add some sesame or vegetable oil and the rice, a diced onion, and three eggs.
Cook this for a few minutes, and flip and mix together with hibachi spatulas.
Then add a bag of frozen peas and carrots.
You can thaw them first if you have time, or they would be just fine if still frozen.
Cook this another minute or so.
Then add the soy sauce, garlic, ginger, butter, and sesame seeds.
Cook this for a few minutes, using those hibachi spatulas to flip and mix.
I find that spreading it in a thin layer and pressing down with the spatulas makes for a great crispy rice texture.
During the last few minutes, move the rice to one side of the griddle to make room for the seasoned chicken.
Cook the chicken by itself and then mix everyone together 🙂
Once the rice is cooked to your liking, use the spatulas to put the rice back onto the tray that you used to carry everything out.
Serve Blackstone Hibachi Fried Rice with homemade (or store bought) yum yum sauce!
I made my own sauce by combining 3/4 cup mayo, 3 tablespoons ketchup, a tablespoon sugar, and a teaspoon each garlic powder and paprika.
It’s a little sweeter and tangier than the sauce at our hibachi restaurant, you can add less ketchup and sugar if you prefer a more traditional yum yum sauce.
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If you like Blackstone Chicken Fried Rice, you might also like these griddle recipes…
Blackstone Chicken Lo Mein
Blackstone Surf and Turf Quesadillas
Leftover fried rice? Try making these Chicken Fried Rice Salads!
Beginner Blackstone Griddle Recipes
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Blackstone Chicken Fried Rice
Equipment
- Blackstone Griddle
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 Tbsps soy sauce
- 1 Tbsp ginger paste or minced ginger
- 1 Tbsp garlic paste or minced garlic
Yum Yum Sauce
- 3/4 cup mayo
- 3 Tbsps ketchup
- 1 Tbsp sugar
- 1 tsp paprika
- 1 tsp garlic powder
Blackstone Chicken Fried Rice
- sesame oil or vegetable oil
- 6 cups cooked and cooled Jasmine rice
- 1 onion diced
- 3 eggs
- 1 12 oz bag frozen peas and carrots thawed
- 1/2 cup soy sauce
- 3 Tbsps butter
- 1 Tbsp ginger paste or minced ginger
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp sesame seeds
- kosher salt, pepper
Instructions
Chicken
- Cut the chicken into bite size pieces and place them in a gallon size plastic bag.
- Add the soy sauce, ginger, and garlic. Massage the bag until evenly combined. Marinate in the fridge several hours or overnight.
Yum Yum Sauce
- Add the mayo, ketchup, sugar, paprika, and garlic powder in a bowl and whisk until evenly mixed.
Blackstone Chicken Fried Rice
- Preheat the griddle to medium high heat for at least 4 minutes.
- Add some oil and spread with hibachi spatula, add the rice, onion, and eggs. Cook 2 to 3 minutes, mixing together with hibachi spatulas.
- Add the peas and carrots and cook 1 minute, mixing those together with the rice.
- Add the soy sauce, butter, ginger, garlic, sesame seeds, and a small amount of kosher salt and pepper. Mix together and cook for 5 to 6 minutes, flipping the rice over occasionally.
- During the last 2 minutes of the rice cooking, move the rice to the side to make room for the chicken. Add more oil and the chicken. Cook 4 to 5 minutes, flipping a few times and mix the chicken together with the rice.Note: Spreading the rice in a thin layer and pressing slightly with the spatula creates a nice, crispy rice.
- Serve the chicken fried rice with the Yum Yum Sauce.
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And join my Grilling and Smoking Facebook Group!
