Chicken fried rice is a takeout classic that’s easy to recreate at home — especially when you’ve got a Blackstone griddle. The wide, flat cooking surface of a Blackstone makes it ideal for searing chicken, frying rice, and mixing in veggies all at once. The high heat, large surface area, and quick cooking time make this dish not only incredibly flavorful but also fun to make.
The first time I cooked fried rice on a Blackstone griddle, it instantly beat every skillet version I’d ever tried. The rice developed that perfect slightly crisp texture, the vegetables stayed vibrant, and the smoky, caramelized bits from the high heat added a layer of flavor you just can’t replicate on a stovetop.
Why Use a Blackstone for Fried Rice?
The Blackstone’s flat top provides an even, spacious cooking surface where each ingredient has room to cook properly. In traditional wok or pan cooking, you often have to stir constantly to avoid overcrowding or steaming your rice. On a griddle, everything can be cooked side by side and then brought together at the end. It’s also incredibly easy to adjust portions — whether you’re cooking for two or ten.
Chicken fried rice on the Blackstone cooks fast, so it’s perfect for busy nights or weekend grilling. The best part? You can prep everything in advance, then throw it all on the hot surface and have dinner ready in 20 minutes or less.
Ingredients
- 2 tablespoons vegetable oil (plus more as needed)
- 2 cups cooked chicken (diced or shredded)
- 4 cups cooked rice (preferably day-old and cold)
- 1 small onion, finely diced
- 1 cup frozen peas and carrots mix
- 2–3 cloves garlic, minced
- 2 eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: chopped green onions and sesame seeds for garnish
Any kind of cooked chicken works well here — grilled, roasted, leftover rotisserie, or freshly cooked boneless thighs or breasts.
Prep Before Cooking
For best results, use cold, day-old rice. Freshly cooked rice tends to be too soft and sticky. If you’re in a pinch, cook the rice earlier in the day, spread it out on a tray, and let it cool in the fridge for a few hours.
Chop your vegetables and chicken ahead of time. Crack the eggs into a small bowl and beat them lightly. Have your sauces and seasonings ready to go so you’re not scrambling once the griddle is hot — things move fast once the cooking begins.
Heat the Blackstone griddle to medium-high. Once it’s hot, add a thin layer of oil and spread it with your spatula. You’ll want to keep some extra oil nearby because rice can absorb it quickly.
Cooking on the Blackstone
Start by sautéing the onions on one side of the griddle. Cook them until they’re soft and lightly golden, about 2–3 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
On a separate section of the griddle, add the chicken pieces to heat through. If you’re cooking raw chicken, make sure it’s fully cooked before mixing with the rice.
Next, add the frozen peas and carrots to the onion mixture. Stir them around and let them heat through — this should take just a few minutes.
Once the veggies and chicken are hot and cooked, push them to the sides to make room in the center of the griddle. Add a bit more oil if needed, then dump in the cold rice. Spread it out into an even layer and let it sear undisturbed for a minute or two. This helps the rice develop that signature lightly toasted texture.
Begin stirring and flipping the rice, gradually mixing in the vegetables and chicken. Drizzle the soy sauce, sesame oil, and oyster sauce over everything. Mix thoroughly to coat the rice evenly in flavor.
Push everything to one side and pour the beaten eggs into the open space. Let them scramble until almost set, then chop and fold them into the rice.
Give the whole dish one last stir to combine. Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
Serving Suggestions
Garnish the fried rice with chopped green onions and sesame seeds for a pop of color and crunch. For a spicy kick, drizzle with sriracha or serve with chili garlic sauce on the side.
Blackstone chicken fried rice is a full meal on its own, but you can also pair it with grilled skewers, egg rolls, or a light cucumber salad for variety. It’s also a great base for meal prep — just divide it into containers and refrigerate for up to 4 days.
To reheat, simply toss it back onto the griddle or a skillet for a few minutes until hot. It reheats beautifully and keeps its flavor and texture.
Variations
Spicy Chicken Fried Rice: Add diced jalapeños, a teaspoon of chili oil, or extra sriracha while cooking for more heat.
Teriyaki Style: Replace soy sauce with teriyaki sauce and add pineapple chunks for a sweet-savory twist.
Vegetable Loaded: Toss in diced zucchini, mushrooms, or shredded cabbage along with the other vegetables.
Asian BBQ Chicken Rice: Use chopped BBQ chicken and add a drizzle of hoisin or Korean gochujang sauce.
You can also mix things up by swapping the chicken for shrimp, pork, or tofu — whatever protein you have on hand.
Tips for Success
Use cold, dry rice: This is the number one rule for fried rice. Day-old rice firms up in the fridge and doesn’t get mushy on the griddle.
Don’t overcrowd the griddle: If you’re making a large batch, cook in stages or use both zones of the Blackstone. Crowding can cause steaming instead of searing.
Get the griddle hot enough: A hot surface helps caramelize the rice and keeps everything from sticking. Medium-high heat is usually the sweet spot.
Control your oil: Use enough oil to prevent sticking, but don’t overdo it. Too much oil will make the rice greasy.
Scrape and stir smartly: Use your metal spatula to flip, not just stir. Letting the rice sit for a minute before flipping helps create those crispy edges everyone loves.
Blackstone chicken fried rice is one of those recipes that hits all the marks: it’s fast, filling, full of flavor, and endlessly customizable. Whether you’re cooking for family, feeding a crowd, or just want to use up leftovers in a creative way, this dish checks every box.
Once you try it on the griddle, it’s hard to go back to making it any other way. The sear, the sizzle, the layers of flavor — it all comes together in under 30 minutes. It’s the kind of meal that makes the most out of simple ingredients and leaves everyone going back for seconds.