Blackstone Chili Crisp Potsticker Bowls
Blackstone Chili Crisp Potsticker Bowls were my poolside lunch, but I need to make them for my family for dinner because they are soooooo good!
Only a few minutes on the griddle also makes them super easy to prepare.
How to make Blackstone Chili Crisp Potsticker Bowls
Preheat your Blackstone or flat top griddle to medium.
Add cooking oil of choice and a few frozen potstickers that have been thawed.
Squirt some water on them and cover with a melting dome or lid.
Cook 3 to 4 minutes, and remove the dome a few times and squirt with water each time, check on them to see if you need to lower the heat.
Set the dome aside and flip your potstickers.
Then add more cooking oil to an empty griddle space and a pouch of microwaveable Jasmine rice.
Squirt some water on the rice and cover with a melting dome or lid.
Continue cooking both the rice and potstickers for about 3 more minutes.
Remove your melting dome for the rice a few times to mix with spatulas and add more water before covering again, and keep an eye on potstickers, flipping as needed.
Crack two eggs over the rice and season with kosher salt and pepper.
Mix with spatulas for 2 to 3 minutes or until cooked how you like.
Assemble your plates or bowls with rice first.
Then place the potstickers over your rice and add diced avocado and chili crisp.
And any toppings of choice such as teriyaki sauce or ginger soy glaze, spicy mayo or yum yum sauce, green onions or cilantro, lime wedges to squeeze over top, and/or sesame seeds.
Blackstone Chili Crisp Potsticker Rice Bowls are almost too pretty to eat!
If you like Blackstone Chili Crisp Potsticker Bowls, you might also like these recipes…
Blackstone Potsticker Veggie Stir Fry
Blackstone Indian Spiced Rice Bowls
Blackstone Bang Bang Shrimp Tacos
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Blackstone Chili Crisp Potsticker Bowls
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 8 to 10 frozen potstickers of choice (chicken, pork, or keep it vegetarian) thawed
- 1 (8.5-ounce) pouch microwave Jasmine rice (I used Ben's Ready Rice, do not microwave first)
- 2 eggs
- kosher salt, pepper
- 1 avocado diced
- 2 tablespoons chili crisp
- Toppings of choice such as: teriyaki sauce or ginger soy glaze, spicy mayo or yum yum sauce, green onions or cilantro, lime wedges to squeeze over top, sesame seeds
Instructions
- Preheat your griddle to medium. Add cooking oil of choice and the potstickers. Squirt some water on them and cover with a melting dome or lid. Cook 3 to 4 minutes, remove the dome a few times and squirt with water each time, check on them to see if you need to lower the heat.
- Set dome aside and flip potstickers. Add more cooking oil to an empty griddle space and the pouch of rice. Squirt some water on the rice and cover with a melting dome or lid.
- Continue cooking both rice and potstickers 3 more minutes. Remove melting dome for the rice a few times to mix with spatulas and add more water before covering again, and keep an eye on potstickers, flipping as needed.
- Crack the eggs over the rice and season with kosher salt and pepper, mix with spatulas for 2 to 3 minutes or until cooked how you like.
- Assemble plates or bowls with rice first, place potstickers over rice, avocado, chili crisp, and toppings of choice such as teriyaki sauce or ginger soy glaze, spicy mayo or yum yum sauce, green onions or cilantro, lime wedges to squeeze over top, and/or sesame seeds.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
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