Nothing beats the sizzle of chicken hitting a hot Blackstone griddle—the sound alone makes my stomach growl! This chicken fried rice recipe is my weeknight hero, ready in under 30 minutes and packed with those crispy, caramelized bits you can only get from griddle cooking. I learned the hard way that takeout can’t compete with fresh veggies crackling in sesame oil and juicy chicken tossed with day-old rice. Now my family demands this at least twice a week (especially when I sneak extra ginger into the mix). Trust me, once you try fried rice on a Blackstone, you’ll never want to stir-fry in a wok again!

Why You’ll Love This Chicken Fried Rice Blackstone Recipe

This isn’t just another fried rice—it’s a game-changer, and here’s why:

• Speed demon: Done in under 30 minutes, even on busy nights when takeout sounds tempting.
• Magical crispiness: The Blackstone gives every grain of rice that perfect sear you crave.
• One-griddle wonder: Cook everything in one spot—no juggling pans or mountains of dishes.
• Flavor bomb: Soy sauce, garlic, and ginger cling to every bite thanks to that sizzling griddle surface.
• Kid-approved flexibility: Swap veggies or protein based on what’s lurking in your fridge.

Seriously, this recipe ruined takeout for me—and it might for you too!

Ingredients for Chicken Fried Rice Blackstone

Here’s everything you’ll need to make magic happen on your griddle:

• 1 lb chicken breast fillets, diced into bite-sized pieces (thighs work great too if you prefer extra juiciness)
• 2 cups cooked white rice – day-old and chilled is ideal (fresh rice turns mushy, trust me!)
• 2 large eggs, lightly beaten (I like to add a pinch of salt right in the bowl)
• 1 cup frozen mixed veggies – my usual trio is peas, carrots and corn (no need to thaw!)
• 2 tbsp soy sauce – regular or low-sodium depending on your taste
• 1 tbsp vegetable oil (peanut or sesame oil add amazing flavor too)
• 1 tsp garlic powder – or 2 cloves fresh minced garlic if you’re feeling fancy
• 1 tsp ginger powder (fresh grated ginger gives an extra kick)
• Salt & pepper to taste – I always go heavier on the pepper

Pro tip: Keep everything prepped and within arm’s reach – things move fast once that griddle heats up!

Equipment Needed

Here’s all you’ll need to make this chicken fried rice magic happen:

• Blackstone griddle (or similar flat-top grill)
• 2 sturdy spatulas – I like one metal and one silicone
• Mixing bowls for prepped ingredients

That’s it! No fancy gadgets required – just good old griddle power.

How to Make Chicken Fried Rice on a Blackstone

Let me walk you through my foolproof method for griddle-perfect fried rice. Follow these steps and you’ll get restaurant-quality results every time!

Prepping the Griddle

First, crank that Blackstone to medium-high (about 375°F) – you want it hot enough to sizzle instantly! Drizzle oil across the surface and spread it evenly with your spatula. The oil should shimmer but not smoke.

Cooking the Chicken

Spread your diced chicken in a single layer on the hot griddle. Let it sit untouched for 2 minutes to get that gorgeous sear before flipping. Cook 5-7 minutes total until no pink remains, then scoop it into a clean bowl.

Adding Vegetables and Eggs

Now toss your frozen veggies directly onto the griddle (yes, frozen!). Stir them around for 2 minutes until thawed and slightly charred. Push them aside and pour beaten eggs into the empty space. Scramble quickly until just set, about 1 minute.

Combining Everything

Here’s where the magic happens! Crumble your chilled rice onto the griddle, breaking up any clumps. Return the chicken, then drizzle soy sauce evenly over everything. Sprinkle garlic powder, ginger, salt and pepper. Toss everything together like a salad for 3-5 minutes until steaming hot and beautifully browned.

Pro tip: If your rice seems dry, add another teaspoon of oil and a splash of water to help distribute the flavors!

Tips for Perfect Chicken Fried Rice Blackstone

After making this recipe countless times, I’ve learned all the little tricks that take it from good to can’t-stop-eating-it amazing:

• Cold rice is key – Fresh cooked rice turns to mush, but chilled rice fries up with perfect separate grains
• Don’t crowd the griddle – Work in batches if needed to maintain that high heat sear
• Taste and adjust – I always add an extra splash of soy sauce at the end for deeper flavor
• Let it crisp – Resist stirring constantly! Let the rice sit for a minute to develop those delicious browned bits
• Prep everything first – With griddle cooking, you won’t have time to chop once you start

Bonus trick: For extra crispiness, press the rice down gently with your spatula toward the end of cooking!

Variations and Substitutions

This chicken fried rice is like your favorite pair of jeans – endlessly customizable! Here are my favorite ways to mix it up:

• Protein swap: Try shrimp, pork, or even crispy tofu instead of chicken (just adjust cook times!)
• Veggie boost: Throw in whatever’s in your fridge – bell peppers, mushrooms, or broccoli work great
• Rice alternatives: Brown rice or cauliflower rice for a lighter version (add an extra egg for moisture)
• Sauce options: Swap soy sauce for tamari (gluten-free) or coconut aminos (lower sodium)

My kids love when I add pineapple chunks – don’t knock it till you try it!

Serving Suggestions

This chicken fried rice stands deliciously on its own, but I love rounding out the meal with a few extras! Try crispy egg rolls for that perfect crunch contrast or a light cucumber salad to balance the richness. My family always fights over the last spoonful when I serve it with extra soy sauce and sriracha on the side for dipping. A squeeze of fresh lime right at the end brightens everything up beautifully!

Storing and Reheating

Here’s the good news – this chicken fried rice tastes almost as amazing the next day! Store leftovers in an airtight container in the fridge for 3-4 days. For reheating, I always go stovetop – just toss it in a hot skillet with a teaspoon of oil to bring back that perfect crispiness. The microwave works in a pinch (add a damp paper towel to prevent drying out), but you’ll miss those delicious crispy bits that make griddle cooking so special. Pro tip: If the rice seems dry when reheating, sprinkle a tiny bit of water before microwaving or hit it with an extra splash of soy sauce in the pan!

Nutritional Information

Let’s be real—fried rice isn’t diet food, but this version keeps things balanced! Remember, these are estimates (your exact amounts may vary based on ingredient brands and portions). Here’s the scoop per serving (about 1 generous cup):

• Calories: 350
• Protein: 25g (that chicken packs a punch!)
• Carbs: 45g (mostly from the rice and veggies)
• Fat: 10g
• Sodium: 800mg (use low-sodium soy sauce to cut this)

My nutritionist friend always reminds me: “It’s all about portion control with fried rice!” So serve yourself a sensible bowl and enjoy every bite.

Frequently Asked Questions

I get asked about this chicken fried rice recipe all the time! Here are the most common questions that pop up:

Can I use fresh rice instead of day-old?
You can, but trust me – chilled rice fries up so much better! Fresh rice tends to clump and turn mushy. If you’re in a pinch, spread fresh rice on a baking sheet to cool quickly before using.

How do I prevent sticking on the griddle?
Make sure your Blackstone is properly seasoned and preheated before adding oil. I always do the “water droplet test” – if a drop dances across the surface, it’s ready. Don’t skimp on that initial oil coating!

Can I make this vegetarian?
Absolutely! Swap chicken for extra veggies or tofu. Just press tofu well before cubing and cook until golden. The griddle gives it amazing texture!

Why frozen vegetables?
They’re convenient and actually retain nutrients better than some “fresh” store-bought veggies that have traveled for days. No thawing needed – they cook perfectly straight from the freezer!

Now get cooking! I’d love to see your Blackstone creations – tag me with your fried rice masterpieces!

30-Minute Chicken Fried Rice Blackstone Recipe Your Family Will Crave

---

• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

Quick and easy chicken fried rice made on a Blackstone griddle.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 1 lb chicken fillet, diced
• 2 eggs
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• Salt and pepper to taste

---

Instructions

1. Heat the Blackstone griddle to medium-high and add oil.
2. Cook diced chicken until no longer pink, then set aside.
3. Scramble eggs on the griddle and remove.
4. Add mixed vegetables and sauté for 2 minutes.
5. Stir in cooked rice, chicken, and eggs.
6. Season with soy sauce, garlic powder, ginger powder, salt, and pepper.
7. Mix well and cook for 3-5 minutes until heated through.

Notes

• Use day-old rice for best texture.
• Adjust seasoning to taste.
• Add chopped green onions for extra flavor.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Dish
• Method: Griddle Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 120mg

Keywords: chicken fried rice, Blackstone, quick meal, easy recipe