Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 2 cups Cooked rice, preferably day-old and cooled
- 1 cup Frozen mixed vegetables (peas, carrots, corn)
- 2 large Eggs, lightly beaten
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Ground ginger
Instructions
- Step 1: Preheat your Blackstone griddle to medium-high heat. Drizzle the vegetable oil onto the griddle surface.
- Step 2: Add the chicken to the hot griddle and cook until browned and cooked through, about 5-7 minutes. Move the chicken to one side of the griddle or remove it temporarily to a plate.
- Step 3: Pour the beaten eggs onto the griddle and scramble them until cooked. Break the scrambled eggs into smaller pieces and combine them with the chicken.
- Step 4: Add the cooked rice and frozen vegetables to the griddle. Drizzle the sesame oil and soy sauce over the rice and vegetables.
- Step 5: Stir-fry everything together, ensuring the rice is heated through and the vegetables are tender. Season with ground ginger. Continue cooking for about 3-5 minutes, stirring frequently.
Notes
- For best results, store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Reheat your fried rice in a skillet or on the Blackstone with a splash of water or broth to prevent it from drying out.
- Garnish with chopped green onions and a sprinkle of sesame seeds for a restaurant-worthy presentation.
- Don't overcrowd the Blackstone; cook in batches if needed to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American