Easy Blackstone Chicken Fried Rice

Chicken Fried Rice on the Blackstone is one of those recipes that feels impressive but is surprisingly simple to make. The large cooking surface lets you cook everything at once, while the blazing heat creates the smoky, savory flavor you normally only get from a hibachi restaurant. Plus, it's a great way to use up leftover rice and vegetables sitting in the fridge.

This chicken fried rice recipe is a family favorite. Sometimes we cook it inside on the stove, but I much prefer cooking it outside on the Blackstone. In this guide, you'll learn how to make griddle fried rice better than anything you'll get at a takeout restaurant!

Why You’ll Love This Blackstone Chicken Fried Rice

• Quick and Easy - Other than pre-cooking the rice, there's minimal prep involved. And once you're ready to cook this meal comes together in a hurry.
• Completely Customizable - Simply swap and out the chicken for steak or shrimp, and mix in whatever veggies you have on hand. This is truly a meal you can have your own way. You can even toss in some Blackstone bacon!
• Great Way to Use Leftovers - Let's say you've got some leftover rice, veggies, and chicken from last night's dinner. Tossing them all together to make fried rice is a great way to use up those leftovers and make a whole new meal.
• Budget Friendly - Rice, some veggies, and a couple of eggs. This is a meal that will feed a family without breaking the bank.
• Great for Meal Planning - This chicken fried rice reheats extremely well, which makes it a great option for meal planning. I often make an extra large batch on purpose so I can take leftovers to work the next day for lunch.

Ingredients You'll Need

• Rice - Hmmm...this one is pretty obvious since rice is literally in the recipe name. I like to use Jasmine rice, but you can also use Basmati and any other type of long grain rice. Just stay away from short grain rice like arborio. It's perfect for risotto, but its creaminess won't work well in fried rice.
• Veggies - Peas, carrots, and onions are the standard, but there's no rule saying you can't use other options such as broccoli, zucchini, mushrooms, bell peppers, or water chestnuts. Chunks of canned pineapple are another favorite in my house.
• Chicken - I typically use boneless skinless chicken tenderloins and simply cut them into bite-sized pieces. You can do the same with regular chicken breast (here's a helpful article that explains the difference between chicken breast and tenderloins). Chicken thighs also work well and can be a little more forgiving to beginner cooks.
• Cooking Oil - I consider avocado and canola the best oils to use on a Blackstone, but anything with a high smoke point will work fine.
• Soy Sauce and Sesame Oil - Added at the end to give your fried rice that rich umami flavor and aroma you expect from restaurant-quality rice. You can also add a little sweet chili sauce or oyster sauce.
• Eggs - Some people would call this optional, but to me a good fried rice absolutely must have egg in it.
• MSG - Completely optional because it has a controversial reputation. But if you follow the science you'll see that monosodium glutamate is safe and it's actually added in much of the food you eat. A few pinches of MSG are all it takes to kick up the flavor of your fried rice.

How to Make Chicken Fried Rice on a Blackstone

Blackstone chicken fried rice is easy to make, but there are a few important things you'll need to get right or you'll end up with a soggy mess for dinner.

Selecting the best rice and cooking it properly are key. Make sure you use a long grain white rice like jasmine or basmati. Long grain rice contains less starch and fries up drier and less sticky. Short grain rice is starchier and when fried it will tend to become soft, moist, and sticky. You'll end up with fried rice that is all gummy and clumpy.

The next crucial step is to make sure the rice is cooked and cooled properly. You can cook it according to the directions on the packaging, but make sure you thoroughly rinse the rice with cold water first. Rinsing the rice will remove the excess starches and give the finished rice a much better texture.

When the rice finishes cooking, spread it out on a large cooking tray and allow it to cool completely. You can pop it in the fridge overnight or let it cool on the counter for a few hours. Just be sure the rice is completely cool before you fry it to avoid getting a mushy mess.

Related - Looking for other Blackstone dinner ideas? Try my Blackstone Tortellini recipe.

Once the rice is cooled completely, you can start prepping your other ingredients. Chicken fried rice cooks very quickly on a Blackstone and you won't have time to scramble inside for a forgotten ingredient.

Before you start cooking anything, make sure you have all your ingredients prepped, measured out, and organized. The French call this process mis en place (everything in its place) and it's a crucial step that every good home cook should practice.

While you're prepping the ingredients you can preheat your griddle. Go for a high heat of around 400 F. That high temperature is important because fried rice cooks best fast and hot, and gives you rice that is lightly crisped and toasted. If the griddle temp is too low the rice steams and turns soft and mushy.

What to Serve with Chicken Fried Rice

Honestly, this Blackstone chicken fried rice is filling enough to be a full meal on its own. Remember, it's already loaded with chicken breast, eggs, and veggies. But it also pairs well with a variety of Asian-inspired appetizers such as Honey Soy Salmon, egg rolls, or potstickers.

Storage and Reheating

Transfer leftovers to an airtight container and it will keep in the fridge for about 3 to 4 days. You can even freeze it by placing it in freezer-safe bags or containers. Flatten the freezer bags into thin layers to make storage easier and reheating quicker.

The best way to reheat fried rice (whether refrigerated or frozen) is in a skillet over medium heat. But it also reheats quite well in a microwave.

Frequently Asked Questions