Chicken Fried Rice On The Blackstone

Ingredients

• 4 pieces Bacon Strips (chopped after cooking)
• 3 cups Day‑Old Cooked Rice (cold, preferably refrigerated overnight)
• 3 tablespoons Unsalted Butter (divided; 1 tbsp for rice, 1 tbsp for vegetables, 1 tbsp for final toss)
• 1/2 teaspoon Black Pepper (freshly ground, to taste)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 2 tablespoons Avocado Oil (high smoke point; 1 tbsp for veg, 1 tsp for egg well)
• 1 cup Frozen Mixed Vegetables (peas, carrots, corn, etc.)
• 1 piece Garlic Clove (minced)
• 1 pound Chicken Breast (cut into thin strips)
• 2 large Eggs (beaten)
• 2 tablespoons Teriyaki Sauce (store‑bought)
• 1 tablespoon Sesame Oil (toasted, adds nutty flavor)
• 1 teaspoon Salt (or to taste)

Instructions

1. Cook Bacon

   Heat the Blackstone griddle over medium‑high heat (about 375°F). Lay the bacon strips in a single layer and cook until crisp, 4–5 minutes. Transfer to paper towels to drain, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: 375°F

2. Add Butter and Season Rice

   Push the cooked bacon to one side. Add 1 tbsp butter to the center of the griddle, let melt, then sprinkle the day‑old rice onto the butter. Season with black pepper and 1 tsp soy sauce, stirring to coat evenly.

   Time: PT3M

   Temperature: 375°F

3. Sauté Vegetables

   Drizzle 1 tbsp avocado oil around the rice. Add the frozen mixed vegetables, season with salt and pepper, and toss in the minced garlic. Stir‑fry until the vegetables are heated through and lightly caramelized, about 4 minutes. Add another 1 tbsp butter for richness.

   Time: PT4M

   Temperature: 375°F

4. Cook Chicken Strips

   Push the veg to one side and spread the chicken strips thinly over the hot surface. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: 375°F

5. Scramble Eggs

   Create a small well in the center of the griddle, add a splash of avocado oil, then crack the two beaten eggs into the well. Scramble quickly until just set, then fold the eggs into the rice mixture.

   Time: PT2M

   Temperature: 375°F

6. Add Teriyaki and Sesame Oil

   Flip the chicken pieces, drizzle 2 tbsp teriyaki sauce over the entire pan, then add 1 tbsp toasted sesame oil. Toss everything together for 2 minutes until evenly coated and heated through.

   Time: PT2M

   Temperature: 375°F

7. Plate and Serve

   Transfer the fried rice to serving plates, garnish with extra black pepper or chopped green onions if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bacon Strips: turkey bacon, pancetta
• Instead of Day‑Old Cooked Rice: freshly cooked rice cooled quickly
• Instead of Unsalted Butter: margarine, vegetable oil
• Instead of Black Pepper: white pepper
• Instead of Soy Sauce: tamari
• Instead of Avocado Oil: canola oil, grapeseed oil
• Instead of Frozen Mixed Vegetables: fresh mixed vegetables
• Instead of Garlic Clove: garlic powder (1/4 tsp)
• Instead of Chicken Breast: boneless chicken thigh, pork strips, firm tofu
• Instead of Eggs: egg substitute
• Instead of Teriyaki Sauce: soy sauce + honey (1 tbsp soy + 1 tsp honey)
• Instead of Sesame Oil: peanut oil
• Instead of Salt: sea salt

Equipment Needed

• Blackstone Griddle (or large flat‑top grill)
• Metal Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Small Bowl (for beating eggs)

Critical Steps — Do Not Skip

• Cooking bacon until crisp to render flavorful fat.
• Using day‑old rice to achieve a non‑sticky texture.
• Ensuring chicken reaches a safe internal temperature (165°F).
• Scrambling eggs quickly to avoid over‑cooking.
• Balancing soy, teriyaki, and sesame oil for the final flavor.

Chef Tips from the Video

• Day‑old rice dries out in the fridge, which is perfect for fried rice.
• Reserve the bacon fat; it adds a smoky depth that replaces extra oil.
• Finish with sesame oil off the heat to keep its nutty aroma intact.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat in a skillet or microwave.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken a day ahead and refrigerate; add at the end to reheat quickly.
• Prep garlic, chop bacon, and measure sauces before heating the griddle.
• Use leftover rice from a previous meal – it works best when cold.

Frequently Asked Questions