Easy Chicken Fried Rice on the Griddle!

Ingredients

• 2 pounds Boneless Skinless Chicken Thighs (Trimmed of excess fat and cut into bite‑size pieces)
• 1 teaspoon Kosher Salt (Divided – some for chicken, some for seasoning rice and veggies)
• 0.5 teaspoon Ground Black Pepper (Freshly ground)
• 4 cloves Garlic (Minced; divided between chicken, veggies, and rice)
• 1 cup Soy Sauce (Low‑sodium preferred; ½ cup for marinating, ½ cup for rice seasoning)
• 0.5 cup Brown Sugar (Adds a subtle sweetness to the chicken glaze)
• 2 tablespoons Sesame Oil (Divided – a little in the chicken marinade and a drizzle for the rice)
• 4 tablespoons Unsalted Butter (Used for cooking chicken, veggies, and rice; adds richness)
• 1 cup Frozen Peas and Carrots (Thawed quickly in microwave or under running water)
• 6 cups Day‑Old Cooked Rice (Preferably jasmine or long‑grain rice, chilled and separated)
• 12 Large Eggs (Beaten lightly before adding to the well)
• 1 cup Green Onions (Chopped; added with the eggs for fresh flavor)

Instructions

1. Trim and Cube Chicken

   Remove excess fat from the chicken thighs, then cut the meat into bite‑size cubes.

   Time: PT10M

2. Marinate Chicken

   Place the chicken cubes in a bowl, add 1 tsp salt, ½ tsp pepper, 4 minced garlic cloves, 1 cup soy sauce, ½ cup brown sugar, and 2 tbsp sesame oil. Mix thoroughly, cover, and refrigerate for 1 hour.

   Time: PT1H

3. Pre‑heat the Griddle

   Turn the Blackstone griddle to medium‑high heat (about 400°F) and let it heat for 5 minutes.

   Time: PT5M

   Temperature: 400°F

4. Cook the Chicken

   Spread the marinated chicken in a single layer on the griddle. Cook, stirring occasionally, for 10‑15 minutes until the pieces are fully cooked and lightly caramelized. Transfer to a side of the griddle.

   Time: PT12M

   Temperature: 400°F

5. Sauté Vegetables

   Add 2 tbsp butter to the empty side of the griddle. Toss in the frozen peas and carrots, a pinch of salt, pepper, and an extra minced garlic clove. Cook for about 5 minutes until heated through and slightly tender.

   Time: PT5M

   Temperature: 400°F

6. Crisp the Rice

   Add another 2 tbsp butter to the griddle. Sprinkle the 6 cups of day‑old rice over the surface, drizzle with the remaining ½ cup soy sauce and a drizzle of sesame oil. Stir and press the rice, allowing it to sit for 3‑4 minutes to develop a golden crust, then flip and repeat.

   Time: PT7M

   Temperature: 400°F

7. Create a Well and Add Eggs

   Push the rice to the edges of the griddle, forming a well in the center. Pour the beaten 12 eggs into the well and scramble gently until about halfway set.

   Time: PT3M

   Temperature: 400°F

8. Finish the Fried Rice

   Stir in 1 cup chopped green onions, then return the cooked chicken and sautéed vegetables to the center of the griddle. Mix everything together and let it fry for an additional 5 minutes, allowing flavors to meld and the rice to stay crisp.

   Time: PT5M

   Temperature: 400°F

9. Serve

   Scoop the chicken fried rice onto plates or a serving platter. Garnish with extra sliced green onions if desired.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

62g

Fat

16g

Fiber

3g