If you own a Blackstone griddle, this Blackstone Chicken Fried Rice recipe is one of those meals you’ll end up making again and again. It has juicy chicken, perfectly seasoned rice, colorful vegetables, fluffy scrambled eggs, and that classic hibachi-style flavor everyone loves. The large cooking surface gives every ingredient room to cook properly instead of steaming together.

I first started making this recipe after spending way too much money on takeout. After a few tries, I realized the secret isn’t fancy ingredients—it’s using cold rice, high heat, and cooking everything in stages. Honestly, it turns out so good that my family asks for seconds every single time.

How I Came Across This Recipe

The first time I watched a hibachi chef toss fried rice on a huge flat-top grill, I knew I wanted to recreate it at home. Once I bought my Blackstone griddle, this became one of the first recipes I tested. I messed up the rice the first time because it was freshly cooked, but after switching to chilled rice everything changed. Since then, this recipe has become one we make almost every weekend.

Why You’ll Love This Recipe

• Better than most restaurant takeout.
• Ready in about 30 minutes.
• Perfect for meal prep and leftovers.
• Great way to use leftover rice.
• Packed with protein and vegetables.
• Easy to customize with your favorite veggies and sauces.
• Makes enough for the whole family.

Best Time to Enjoy

This recipe is perfect for lunch or dinner.

Best Season: Spring, Summer, and Fall, especially when cooking outdoors.

Mood: Comfort food, relaxed weekends, family dinner nights.

Occasion: Backyard cookouts, meal prep Sunday, camping, casual gatherings, or busy weeknights.

Estimated Cost

Using ingredients from stores like Walmart, Costco, Aldi, or Kroger, expect to spend around $18–22 total, serving about 6 people. That’s roughly $3–4 per serving, making it much cheaper than ordering takeout.

Blackstone Chicken Fried Rice Recipe (Better Than Takeout & Ready in 30 Minutes)

Recipe by Amazing RuthCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

485

kcal

Total time

35

minutes

Ingredients

• Chicken

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tablespoon vegetable oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• Fried Rice

• 6 cups cold cooked long-grain white rice (day-old rice)

• 2 tablespoons butter

• 2 tablespoons sesame oil

• 2 cups frozen peas and carrots

• 1 medium white onion, diced

• 3 cloves garlic, minced

• 3 large eggs

• ¼ cup low-sodium soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon toasted sesame oil

• 3 green onions, sliced

• ½ teaspoon freshly ground black pepper
  

• Optional Garnishes

• Extra sliced green onions
  Toasted sesame seeds
  Yum Yum Sauce
  Sriracha
  Extra soy sauce

Directions

• Preheat your Blackstone griddle over medium-high heat for 8–10 minutes until fully hot.
• Mix the chicken with salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
• Add vegetable oil to one side of the griddle and cook the chicken for 6–8 minutes, turning occasionally until golden brown and fully cooked (165°F internal temperature).
• Move the cooked chicken to a cooler side of the griddle to keep warm.
• Add butter and sesame oil to the center of the griddle.
• Cook the diced onion for about 3 minutes until softened.
• Add minced garlic and cook for 30 seconds until fragrant.
• Add frozen peas and carrots and cook for another 2–3 minutes.
• Push the vegetables aside and crack the eggs directly onto the griddle.
• Scramble the eggs until fully cooked, then mix them with the vegetables.
• Spread the cold rice evenly across the hot griddle.
• Break apart any clumps with two spatulas and let the rice sit for about a minute before stirring so it develops slightly crispy edges.
• Pour soy sauce, oyster sauce, toasted sesame oil, and black pepper evenly over the rice.
• Mix everything thoroughly until every grain of rice is coated with the sauce.
• Add the cooked chicken back onto the griddle and combine everything together.
• Cook for another 2–3 minutes while tossing frequently.
• Sprinkle sliced green onions over the fried rice.
• Taste and adjust seasoning with extra soy sauce if desired.
• Remove from the griddle immediately and serve hot.

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Notes

• Day-old cold rice gives the best texture.
• Freshly cooked rice tends to become soft and sticky.
• Chicken thighs can be substituted for extra juicy meat.
• Avoid adding too much soy sauce or the rice may become soggy.
• Cook over medium-high heat for authentic hibachi flavor.
• Great for meal prep and reheats well for up to 4 days.
• Store leftovers in an airtight container in the refrigerator.
• Freeze portions for up to 2 months.

Equipment

• Blackstone Griddle
• Two Metal Spatulas
• Griddle Scraper
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Sharp Knife
• Cutting Board

My Tips for the Best Results

• Always use cold day-old rice.
• Cook on medium-high heat for better browning.
• Avoid adding too much soy sauce or the rice can become soggy.
• Keep ingredients moving but allow the rice to sit occasionally for crispy bits.
• Chicken thighs work great if you prefer extra juicy meat.
• I sometimes add a little extra butter near the end because it gives everything a richer flavor. It isn’t required, but its really good.

Frequently Asked Questions

Can I use freshly cooked rice?

You can, but chilled rice gives a much better texture. Fresh rice tends to become mushy.

What chicken works best?

Chicken breast is lean and cooks quickly, while chicken thighs stay extra juicy and flavorful.

Can I make this ahead?

Yes. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I freeze it?

Yes. Freeze individual portions for up to 2 months and reheat in a skillet or microwave.

What vegetables can I add?

Broccoli, corn, mushrooms, zucchini, bell peppers, edamame, and cabbage all work well.

Is this recipe good for meal prep?

Absolutely. It reheats very well and tastes almost just as good the next day, making it a favorite for easy weekday lunches.