Blackstone Chicken Fried Rice
Classic takeout flavor made right in your backyard. This recipe utilizes the high heat of a Blackstone griddle to get that perfect “sear” on the chicken and rice. By using pre-chilled rice and a custom mirepoix base, you’ll achieve a level of flavor that beats any local spot.
Ingredients
The Protein & Marinade
- 1.5 lbs Boneless, Skinless Chicken Thighs (cut into small cubes)
- Seasoning: Dan-O’s Gold Standard SPG (Salt, Pepper, Garlic)
- Marinade: 1 tbsp Sesame Oil, 1/4 cup Soy Sauce, 1 tsp Brown Sugar
The Rice & Veggies
- 2 cups Long-Grain White Rice (Cooked, fluffed, and chilled for at least 1 hour)
- The “Chaos” Mirepoix: 1 White Onion, 3 stalks Celery, 1/2 bag Baby Carrots (blended finely)
- 1 bag Frozen Peas and Carrots
- 4–6 Large Eggs (beaten and seasoned with SPG)
- Aromatics: 2 tbsp Minced Garlic
Fats & Liquids
- Avocado Oil (for the griddle)
- Salted Butter
- Extra Soy Sauce and Sesame Oil (for finishing)
Cooking Instructions
1. Prep and Marinate
Cut your chicken thighs into small, uniform cubes. Toss them in a bowl with the SPG seasoning, sesame oil, soy sauce, and brown sugar. Mix well and let it sit in the fridge while you prep the rest.
2. The Veggie Base
In a blender or food processor, pulse the white onion, celery, and baby carrots until they are finely chopped. Sauté this mixture in a pan with a little oil until the moisture has cooked off, then set aside.
3. Fire Up the Griddle
Heat your Blackstone to medium-high heat. Apply a generous coat of avocado oil across the surface.
4. The Chicken and Veggies
- Chicken: Spread the marinated chicken on one side of the griddle. Add a spoonful of minced garlic and cook until browned and fully cooked through.
- Frozen Veggies: On another section, toss down your frozen peas and carrots with a pat of butter. Sauté until tender.
5. The Rice
Move the chicken and frozen veggies to the cooler edges of the griddle. Add a fresh pat of butter to the center and dump your chilled rice on top. Season with more SPG, a splash of sesame oil, and plenty of soy sauce. Toss and flatten the rice against the griddle to get those crispy bits.
6. The Scramble
Push the rice into a “donut” shape, leaving a well in the center. Pour your beaten eggs into the middle. Scramble them until they are just set.
7. The Great Combine
Mix the eggs into the rice, then bring the chicken and the sautéed mirepoix back into the center. Toss everything together vigorously for 2–3 minutes until the flavors are fully incorporated and the rice is steaming hot.
Serving
Scoop the fried rice onto a large platter. Garnish with green onions if you’re feeling fancy, and serve immediately while it has that signature griddle char.