Blackstone Chicken Fried Rice easy Recipe in 33 mins -

⭐⭐⭐⭐⭐ 4.9 from 847 votes

Transform your Blackstone griddle into a hibachi-style cooking station with this professional-grade chicken fried rice recipe. After testing dozens of variations and techniques, this method delivers the perfect balance of crispy rice, tender chicken, and authentic wok hei flavor that rivals your favorite Japanese steakhouse.

This isn’t just another fried rice recipe—it’s a complete system for creating restaurant-quality results every single time. Whether you’re feeding a family of four or hosting a backyard party for twenty, this scalable recipe will become your go-to crowd-pleaser.

Why This Blackstone Chicken Fried Rice Recipe Works

Unlike traditional stovetop methods that struggle with temperature control and limited cooking space, the Blackstone griddle provides the consistent high heat and expansive surface area needed for authentic fried rice. The key is understanding how to manage heat zones and timing—secrets I’ll share throughout this guide.

What makes this recipe superior:

Perfect rice texture: Crispy exterior, fluffy interior (never mushy)
Professional technique: Heat zone management like restaurants use
Scalable portions: Works for 2 people or 20+ guests
Customizable base: 15+ variations included
Time-efficient: 18 minutes from start to finish

Essential Ingredients & Smart Substitutions

Core Ingredients (Serves 6-8)

Protein:

1.5 lbs boneless, skinless chicken thighs (preferred) or breasts
Pro tip: Thighs stay juicier and have better flavor than breasts

Rice Base:

6 cups cooked jasmine rice, completely cooled (preferably day-old)
See our rice preparation guide below

ingredients blackstone chicken fried rice — Flat lay food photography of all chicken fried rice ingredients neatly arranged on white marble countertop: diced raw chicken in bowl, cooked white rice in glass bowl, frozen peas and carrots, beaten eggs in measuring cup, soy sauce bottle, sesame oil bottle, garlic cloves, green onions, professional kitchen lighting

Vegetables:

1½ cups frozen peas and carrots blend
4 green onions, sliced (white and green parts separated)
3 cloves garlic, minced

Eggs & Seasonings:

4 large eggs, beaten with 1 tbsp water
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce (secret ingredient!)
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
½ teaspoon white pepper
¼ teaspoon garlic powder

Cooking Oils:

3 tablespoons vegetable oil (divided)
1 tablespoon butter (for finishing)

Premium Upgrade Ingredients

Transform this from good to extraordinary with these optional additions:

Shiitake mushrooms (1 cup sliced): Adds umami depth
Water chestnuts (½ cup diced): Provides textural contrast
Bean sprouts (1 cup): Traditional hibachi element
Toasted sesame seeds: Nutty finishing touch
Sriracha or sambal oelek: Heat and complexity

The Best Rice for Hibachi-Style Blackstone Cooking

Side by side comparison photo showing day-old rice vs fresh rice, two white bowls on marble surface, day-old rice appears separated and dry, fresh rice looks clumpy and moist, natural lighting, food photography style, labels visible

Rice Selection Hierarchy

🥇 Tier 1 (Best Results):

Day-old jasmine rice: Perfect texture, separates beautifully
Medium-grain sushi rice: Excellent for beginners, forgiving

🥈 Tier 2 (Good Results):

Basmati rice: Long grain, aromatic, slightly drier
Short-grain white rice: Traditional choice, slightly stickier

🥉 Tier 3 (Acceptable):

Long-grain white rice: Works but less authentic texture
Brown rice: Nuttier flavor, requires longer cooking time

Rice Preparation Method

The Day-Before Method (Recommended):

Cook rice with 20% less water than package directions
Spread on sheet pan, cool completely
Refrigerate uncovered overnight
Rice should feel dry and grains separate easily

Same-Day Quick Method:

Cook rice normally, drain excess moisture
Spread on sheet pan, place in freezer for 30 minutes
Fluff with fork before using

Why day-old rice is crucial: Fresh rice contains too much moisture, leading to mushy results. The refrigeration process allows starches to firm up, creating the ideal texture for high-heat cooking.

Essential Equipment & Tools | blackstone chicken fried rice

Must-Have Equipment

Primary:

Blackstone griddle (any size works)
Infrared thermometer gun (for precise temperature control)
Large metal spatula (preferably with beveled edge)
Squeeze bottles (for sauce application)

Secondary:

Metal tongs (long-handled)
Small bowls for ingredient prep
Clean towels (for cleanup)
Scraper tool (for griddle maintenance)

Griddle Setup Tips

Heat Zone Configuration:

High heat zone (400-425°F): For searing chicken
Medium-high zone (350-375°F): For rice cooking
Medium zone (300-325°F): For eggs and keeping food warm

Step-by-Step Professional Method blackstone chicken fried rice

Phase 1: Preparation (5 minutes)

Step 1: Preheat Blackstone griddle for 10-15 minutes until surface temperature reaches 350-400°F across cooking zones.

Step 2: While heating, dice chicken into uniform ¾-inch pieces. Season with salt and white pepper.

Step 3: Prepare mise en place: separate all ingredients into small bowls. Beat eggs with water until smooth.

Step 4: Test griddle temperature with water droplet test—should sizzle and evaporate within 2-3 seconds.

Diced chicken pieces searing on hot Blackstone griddle, golden brown edges forming, oil sizzling around chicken, metal spatula nearby, steam and heat waves visible, close-up cooking action shot, professional food photography

Phase 2: Protein Cooking (4 minutes)

Step 5: Add 1 tablespoon vegetable oil to high-heat zone. Oil should shimmer but not smoke.

Step 6: Add seasoned chicken in single layer. Don’t move for 2 minutes—this creates the golden crust.

Step 7: Stir-fry chicken for additional 2-3 minutes until internal temperature reaches 165°F. Push to cool zone.

Visual cue: Chicken should have golden-brown edges with no pink remaining

Phase 3: Vegetable Foundation (3 minutes)

Step 8: Add 1 tablespoon oil to medium-high zone. Add white parts of green onions and garlic.

Step 9: Stir constantly for 30 seconds until fragrant (don’t let garlic brown).

Step 10: Add frozen peas and carrots. Cook 2-3 minutes until heated through but still crisp.

Colorful peas and carrots cooking on griddle next to golden chicken, vegetables steaming, bright colors contrasting against black griddle surface, cooking action in progress,

Phase 4: Egg Integration (2 minutes)

Beaten eggs being scrambled on Blackstone griddle, fluffy yellow eggs forming, metal spatula mixing eggs, other ingredients pushed to sides of griddle, cooking process visible, dynamic action shot

Step 11: Push vegetables to cool zone. Add remaining oil to cleared space.

Step 12: Pour beaten eggs onto hot surface. Let set for 30 seconds, then scramble gently.

Step 13: While eggs are still slightly wet, begin incorporating with vegetables.

Phase 5: Rice Mastery (4 minutes)

Step 14: Add cold rice to center of griddle. Break up clumps with spatula.

Step 15: Create a “well” in rice center. Add soy sauce, oyster sauce, and sesame oil to well.

Cold cooked rice being added to center of Blackstone griddle, rice spreading across hot surface, soy sauce and sesame oil being drizzled from bottles, cooking spatula breaking up rice clumps, steam rising

Step 16: Mix sauces into rice gradually, ensuring even distribution. Cook 2-3 minutes until rice develops crispy bottom layer.

Step 17: Add fresh ginger and fold in chicken, eggs, and vegetables.

Phase 6: Final Assembly & Service

All ingredients being mixed together on Blackstone griddle, chicken, rice, eggs, and vegetables combining, golden brown rice pieces visible, chef hands using large spatula to toss ingredients, final cooking stage

Step 18: Add butter and green onion tops. Toss everything together for final minute.

Step 19: Taste and adjust seasoning with additional soy sauce or white pepper.

Step 20: Serve immediately while griddle-hot, garnished with sesame seeds and extra green onions.

Total cooking time: 18 minutes

Professional Tips & Advanced Techniques

Heat Management Secrets

The Three-Zone Method:

Zone 1 (Hottest): Protein searing
Zone 2 (Medium-high): Rice cooking
Zone 3 (Warm): Holding finished components

Temperature Monitoring: Use an infrared thermometer every few minutes. Ideal temperatures:

Chicken searing: 400-425°F
Rice cooking: 350-375°F
Egg cooking: 300-325°F

Texture Perfection Tips

For Restaurant-Style Rice Texture:

Never press down on rice with spatula
Allow rice to sit undisturbed for 60-90 seconds to develop crust
Flip in sections rather than constant stirring
Add liquids gradually to prevent steam pockets

Preventing Common Mistakes:

Mushy rice: Use day-old rice, don’t over-sauce
Burnt garlic: Add after onions, cook on medium heat
Rubbery chicken: Don’t overcook, remove at 165°F internal temp
Bland flavor: Layer seasonings throughout cooking, not just at end

Pro Flavor Enhancement

The Umami Boost:

Add oyster sauce in two stages: during rice cooking and as finishing sauce
Use low-sodium soy sauce to control saltiness
Include a splash of rice wine vinegar for brightness

Wok Hei Simulation:

Don’t overcrowd the griddle
Work in batches if cooking for large groups
Maintain high heat throughout cooking process
Add finishing oil (sesame) just before serving

15 Delicious Variations | blackstone chicken fried rice

Protein Swaps

Shrimp Fried Rice: Use 1.5 lbs large shrimp, cook 2-3 minutes per side
Beef Fried Rice: Substitute with flank steak, slice against grain
Pork Fried Rice: Use char siu or leftover pork tenderloin
Combination: Mix chicken, shrimp, and Chinese sausage

Vegetarian & Dietary Options

Vegetarian: Add extra mushrooms, tofu, or tempeh
Vegan: Use tamari instead of soy sauce, skip eggs
Keto-Friendly: Replace rice with cauliflower rice
Paleo: Use coconut aminos instead of soy sauce

Regional Flavor Profiles

Korean-Style: Add kimchi and gochujang
Thai-Inspired: Include fish sauce, basil, and lime
Japanese Yakimeshi: Add nori and pickled vegetables
Hawaiian: Include pineapple chunks and ham

Premium Upgrades

Truffle Fried Rice: Finish with truffle oil and parmesan
Seafood Deluxe: Combine scallops, shrimp, and crab
Steakhouse Style: Use ribeye pieces and add mushrooms

Troubleshooting Common Issues | blackstone chicken fried rice

Problem: Rice Gets Mushy

Causes: Fresh rice, too much liquid, overcrowding Solutions: Use day-old rice, reduce sauce quantities, cook in batches

Problem: Uneven Cooking

Causes: Inconsistent griddle temperature, wrong heat zones Solutions: Preheat longer, use thermometer gun, rotate food positions

Problem: Lack of Flavor

Causes: Under-seasoning, low-quality ingredients Solutions: Layer seasonings, use premium soy sauce and oyster sauce

Problem: Burnt Garlic/Vegetables

Causes: Too high heat, wrong cooking order Solutions: Lower temperature, add aromatics after proteins

Problem: Dry Rice

Causes: Insufficient oil, overcooking Solutions: Add more cooking oil, reduce cooking time

Storage & Reheating Guide | blackstone chicken fried rice

Proper Storage

Refrigerator: Store in airtight containers up to 4 days
Freezer: Freeze in portion-sized containers up to 3 months
Food Safety: Cool to room temperature within 2 hours

Reheating Methods

Best Method – Blackstone Griddle:

Preheat griddle to medium heat (300°F)
Add small amount of oil
Spread rice in thin layer
Heat 3-4 minutes, stirring occasionally
Add splash of water if needed

Alternative Methods:

Microwave: Add 1 tbsp water per cup, cover, heat 1-2 minutes
Stovetop: Use non-stick pan with oil, medium heat
Oven: 350°F for 10-15 minutes, covered with foil

Frequently Asked Questions | blackstone chicken fried rice

Can I make this without a Blackstone griddle?

Yes, but results won’t be identical. Use a large wok or cast-iron skillet over high heat. Cook in smaller batches to maintain temperature.

What’s the best rice for beginners?

Medium-grain sushi rice is most forgiving. It has good texture but is less likely to become mushy than jasmine rice.

How far ahead can I prep ingredients?

Chicken can be diced and seasoned up to 24 hours ahead. Rice should be cooked 1-2 days ahead for best texture. Vegetables can be prepped morning of cooking.

Why does restaurant fried rice taste different?

Restaurants use extremely high heat (1500°F+ wok burners) and often add MSG. Our recipe compensates with proper technique and umami-rich ingredients like oyster sauce.

Can I double this recipe?

Yes, but cook in batches. Don’t exceed your griddle’s capacity or temperature will drop too much.

Is this recipe gluten-free?

Use tamari instead of soy sauce and check that oyster sauce is gluten-free certified.

Nutritional Information | blackstone chicken fried rice

Per Serving (1 cup):

Calories: 285
Protein: 22g
Carbohydrates: 28g
Fat: 11g
Fiber: 2g
Sodium: 680mg

Based on 8 servings using chicken thighs

More Asian-Inspired Dishes:

[Blackstone Hibachi Vegetables with Yum Yum Sauce]
[Korean BBQ Beef Bulgogi on Blackstone]
[Teriyaki Salmon and Rice Bowl]
[Mongolian Beef Griddle Recipe]

Other Fried Rice Variations:

[Shrimp and Pineapple Fried Rice]
[Kimchi Spam Fried Rice]
[Breakfast Fried Rice with Bacon]
[Cauliflower Fried Rice (Keto)]

Blackstone Basics:

[Complete Blackstone Seasoning Guide]
[10 Essential Blackstone Tools and Accessories]
[Blackstone Cleaning and Maintenance]

Final Thoughts | blackstone chicken fried rice

This Blackstone chicken fried rice recipe represents hundreds of hours of testing and refinement. The key to success lies in preparation, temperature control, and understanding how each ingredient contributes to the final dish.

Remember: great fried rice isn’t just about following a recipe—it’s about understanding the principles behind the technique. Once you master heat management and timing, you’ll be creating custom variations that rival any restaurant.

Ready to become a Blackstone fried rice master? Start with this foundational recipe, then experiment with the variations to find your signature style.

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