Description
The Best Blackstone Fried Rice that can be made with chicken, shrimp or veggie-style with the most amazing sauce – get this on your menu!
Ingredients
Scale
Fried Rice Sauce:
- 1/2 cup soy sauce (sub coconut aminos)
- 1–2 tablespoons chili garlic sauce
- 3 teaspoons rice vinegar
- 2–4 teaspoons fresh ginger, grated
- 1/4 teaspoon sesame oil
Blackstone Fried Rice:
- 6 boneless, skinless chicken thighs
- 4 tablespoons soy sauce, divided (sub coconut aminos)
- 3 tablespoons extra virgin olive oil (sub other oil of your choice), divided
- 3/4 cup yellow onion, cut into 1 inch pieces
- 2 teaspoons garlic, minced
- 1 1/2 cup frozen peas and carrots
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old rice)
- 3 green onions, sliced
- 1/8 teaspoon ground black pepper
- red pepper flakes to taste (optional)
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions, or red pepper flakes
Instructions
- Marinate Chicken: Place chicken thighs in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.
- Make Fried Rice Sauce: Combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl). Set aside.
- Cook Chicken: Bring Blackstone griddle to a medium-high heat. Add 1 tablespoons oil; move around to coat the flat top. Remove marinated chicken thighs (discard excess soy sauce) and cook directly on the griddle for 2-3 minutes per side or until the internal temperature reaches 160 degrees F (use a meat thermometer). Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.
- Cook Veggies: Add another tablespoon of oil to the hot cook top. Add onion and garlic, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around for 2-3 minutes. Move veggies off to the side.
- Cook Eggs: Add 1 tablespoon oil to the cook top and then add the 2 whisked eggs. Move eggs around until cooked through. Move them off to the side, by the cooked veggies.
- Combine it all with Sauce: Add the rice to the hot griddle and move the cooked veggies and egg back over to combine with the rice along with the cooked chicken pieces, 1/2 the green onion slices, 1/8 teaspoon pepper, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add about 1/2 the Fried Rice Sauce to the rice mixture and stir to combine.
- Serve immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg!
Notes
- Chicken: I highly recommend using chicken thighs, but you can sub in about 1.25 pounds of boneless, skinless chicken breasts – the cook time will be a bit longer, but you can make butterflied chicken breasts, if you wanted them to cook faster.
- Shrimp Option: Feel free to sub in shrimp! Use about 1 pound of raw shrimp (deveined and shell off). Completely up to you if you want to cook shrimp with the tail on, tail removed OR if you want to actually cut the shrimp into bite-sized pieces for easier eating – do what works best for you! Cook them after the veggies and before the egg for about 2-3 minutes!
- Veggie Option: keep this a simple Vegetable Fried Rice by skipping the chicken or shrimp and amping up the veggies – bell peppers, zucchini, mushrooms, etc. all work here!
- Rice: highly recommended that you use day-old rice (or leftover, cold rice) – make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
- Chili Garlic Sauce: Huy Fong Sauce is the chili garlic sauce I use – it is SO good and I use it in so many of my recipes!
- Storage: store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 6 oz
- Calories: 220
- Sugar: 2.1 g
- Sodium: 540.6 mg
- Fat: 7.7 g
- Carbohydrates: 18.4 g
- Protein: 18.5 g
- Cholesterol: 101 mg