Blackstone Chili Crisp Potsticker Bowls
Blackstone Chili Crisp Potsticker Bowls is the ultimate loaded potsticker recipe with carb on carb action for dinner or lunch!
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.