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
- 1–2 tablespoons chili garlic sauce
- 3 teaspoons rice vinegar
- 2–4 teaspoons fresh ginger, grated
- 1/4 teaspoon sesame oil
Blackstone Fried Rice:
- 4 tablespoons soy sauce, divided
- 6 boneless, skinless chicken thighs*
- 3 tablespoons extra virgin olive oil (sub other oil of your choice), divided
- 2 teaspoons garlic, minced
- 3/4 cup yellow onion, cut into 1 inch pieces
- 1 1/2 cup frozen peas and carrots
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old)**
- 1/8 teaspoon ground black pepper
- 3 green onions, sliced
- red pepper flakes to taste
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions, or red pepper flakes
Instructions
- Marinate Chicken: place chicken 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).
- Cook Chicken: Bring Blackstone to medium-high heat. Add 1 tablespoons oil; move around to coat the flat top. Cook marinated chicken thighs (discard excess soy sauce) and let cook 2-3 minutes per side or until the internal temperature reaches 160 degrees F. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.
- Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side.
- Cook Eggs: Add 1 tablespoon oil to the cook top along with 2 whisked eggs. Move eggs around until cooked through. Move them off to the side.
- Combine it all with Sauce: Add the rice to the grill and move the cooked veggies and egg back over to combine with the rice along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce 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 lbs of boneless, skinless chicken breasts – the cook time will be a bit longer, but you could butterfly them if you wanted them to cook faster.
- Shrimp Option: Feel free to sub in shrimp if you want to! Use approx. 1lb of raw shrimp (deveined and shell off). Completely up to you if you want to cook your shrimp with the tail on, tail removed OR if you want to actually cut your shrimp into bite-sized pieces for easier eating – do what works best for you! You will cook them after the veggies and before the egg for about 2-3 minutes!
- Veggie Option: feel free to make this a simple Vegetable Fried Rice by skipping the chicken or shrimp and amping up your veggies – bell peppers, zucchini, mushrooms, etc. all work here!
- *Rice: it is highly recommended that you use day-old rice (or leftover rice) – so 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: HERE 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