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Chicken Fried Rice on A Blackstone Griddle

4.25 from 20 votes

Making Chicken Fried Rice on a Blackstone Griddle takes the flavor up about 10 notches! There’s nothing like crispy bits of rice, tender chunks of chicken, and loads of flavor all cooked outside. Easy and delicious, forget take-out; this rice is tough to beat!

chicken fried rice on the blackstone griddle served on a black plate

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There are a few key steps to making this easy fried rice recipe, and when you make Chicken Fried Rice on the Blackstone Griddle, it’s even more delicious!

I’ve had some amazing fried rice dishes, but it wasn’t until recently that I discovered the secret to making the best chicken fried rice: more soy sauce than you might think you need, and fish sauce.

Yes, fish sauce. Fish sauce is a flavor powerhouse. It doesn’t take much fish sauce – just a bare tablespoon for 4-cups of rice, but the umami that it adds is unmistakably delicious!

Plus, there’s nothing quite like seeing the rice pop and jump on the hot flat top, and it’s those crunchy bits of rice that add so much texture and flavor to this dish.

What you’ll love about This Blackstone Recipe


  • It’s so. darn. good!
  • Make enough for a crowd or just enough for a meal.
  • Cooking outside means less mess and you don’t heat up the kitchen!
  • The even heat and big cooking surface of the Blackstone means perfectly cooked rice.

What You’ll Need

  • Chicken thighs – I love meaty and fatty chicken thighs in this chicken fried rice Blackstone recipe. Breast will also work.
  • Rice – White rice, in particular. And, cook the rice the day before and chill it. More on why, below.
  • Carrots – For lovely color and crunch.
  • Onion – Yellow or white onion adds so much flavor.
  • Peas – Peas are optional but they add a nice pop of color and flavor.
  • Ginger – Fresh ginger, choped fine.
  • Garlic – Fresh ginger, chopped fine.
  • Soy sauce – I used low-sodium soy sauce.
  • Vegetable oil – For the Blackstone.
  • Sesame oil – A little goes a long way! Store the bottle in the fridge as the oil can go rancid.
  • Fish sauce – Optional, but try it! You won’t taste fish.
  • Egg – Just 1 egg per 4-cups of rice.
  • Green onions – Fresh green onions are a must on top. For flavor and color.
  • Seasme seeds – I use white and black seasame seeds becauce I’m a foodie over-achiever. Use what you have, or none at all.

Tools You’ll Need

How To Make The Best Chicken Fried Rice on the Blackstone

For a complete list of ingredients and instructions, please scroll down to the recipe at the end of this page.

  1. Chop all the veggies first because you won’t have time once you start cooking this chicken fried rice on the griddle. Dice the onions and carrots, mince the garlic and ginger, and slice the green onions.
  2. Cook the chicken. Preheat your outdoor griddle to medium-high and when hot, add the oil.
  3. Season the chicken with salt and pepper and cook it on the flat top. Once it has started to cook, chop it up into bite-sized pieces. I love using a large metal spatula with beveled edges to chop the chicken.
  4. Scoot the chicken over to finish cooking, then add more oil (a squirt bottle comes in very handy) and add the onions and carrots.
  5. Add the ginger and garlic and cook for an additional minute.
  6. Next, add the rice. Watch that rice pop and dance on the flattop!
  7. Drizzle the sesame oil and fish sauce on top of the rice and mix well.
  8. Add the peas, and mix again. Keep that rice working on the Blackstone top and if it starts sticking, add a bit more oil.
  9. Add the soy sauce and mix well, then make a hole in the center of the rice, add a wee bit of oil (about a tablespoon) then add the lightly whipped egg. Scramble it in the space in the middle of the rice, then work the egg into the rest of the rice.
  10. Cook another minute or two, then dish it up!
  11. Garnish your chicken fried rice with sesame seeds and sliced green onions. Yum!
chicken fried rice made on the blackstone griddle on a white plate

Secrets to Making The Best Fried Rice

  1. Start with day-old rice to make this Blackstone chicken fried rice recipe. Cook the rice, then chill it and keep it in the fridge overnight. This lets the rice dry out a bit and for the starches to firm up. Fried rice ALWAYS tastes better with day-old rice.
  2. Fish sauce. Fish sauce is packed with umami-rich, meaty flavor. It’s not fishy, but a little goes a long way!
  3. Soy sauce. Most recipes call for a tablespoon or two of soy sauce. Bah! Cooking on the Blackstone means more evaporation so you need more soy sauce. 1/4 cup to be exact. Use low-sodium if you’re worried about the salt.
  4. Ginger and garlic. More flavor! I won’t even look at a fried rice recipe without this duo of flavor powerhouses.
  5. Veggies. What veggies you use are optional. I like carrots and peas for the color and crunch.

Recommended Recipes

Storage Information

Can you freeze chicken fried rice? Yes, you sure can! Thoroughly chill portions of it and pack them into airtight containers or plastic bags and freeze for up to 3 months.

Otherwise, pack your leftover rice into an airtight container and store it in the fridge for 2-3 days.

Frequently Asked Questions

How to reheat chicken fried rice and vegetables?

You can reheat the rice in a skillet on the stovetop (my favorite way) or heat it in the microwave. It’ll heat up pretty quickly!

Is this Chinese chicken fried rice gluten-free?

That’s going to depend on what brand of soy sauce you’re using. Some soy sauces are made with wheat products – in addition to soy – so watch the labels. Use Tamari or even coconut aminos if you want to ensure the fried rice is gluten-free.

Is chicken fried rice on the Blackstone easy?

It sure is! And, you’ll be flipping and chopping out there like a pro! It tastes so much better this way, too than if you did it in a crowded skillet on the stovetop.

Step By Step Process

chicken fried rice made on the blackstone griddle on a white plate
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4.25 from 20 votes

Chicken Fried Rice on the Blackstone Griddle

Easy, fun to make, AND delicious, Chicken Fried Rice on the Blackstone Griddle tastes so much better than if you'd made it in a skillet. Better than take-out, this is a hearty 1-griddle meal!
Course Main Course
Cuisine Chinese
Keyword blackstone, blackstone griddle, chicken, chicken fried rice on the blackstone griddle, fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 608kcal

Ingredients

  • 4 cups cooked white rice made the day before and kept in the fridge
  • 1/4 cup vegatable oil
  • 3 chicken thighs boneless and skinless
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 1/2 cup peas
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 tablespoon sesame oil
  • 1/4 cup soy sauce low sodium
  • 1 tablespoon fish sauce optional
  • 1 egg
  • 1/4 cup sliced green onions for the garnish
  • 1/2 teaspoon seasme seeds for garnish

Instructions

  • Heat the griddle to medium-high and when hot, add a few tablespoons of oil.
  • Season and cook the chicken thighs. When they start to cook through, chop them up into bite-sized pieces and scoot them to one side to finish cooking.
  • On another spot on the griddle, heat some more oil then cook the onions and carrots for 3-4 minutes or until they start to soften. Add the garlic and ginger and cook an additional minute.
  • Next, add the rice and start mixing it together. Cook for 3-4 minutes. If your rice is sticking, add a bit more oil.
  • Drizzle the sesame oil and fish sauce on top of the rice and mix well. Cook an additional minute or two.
  • Add the peas and mix again. Keep that rice working on the Blackstone top and if it starts sticking, add a bit more oil.
  • Add the soy sauce and mix well, then make a hole in the center of the rice, add a wee bit of oil (about a tablespoon) then add the lightly whipped egg. Scramble it in the space in the middle of the rice, then work the egg into the rest of the rice.
  • Cook another minute or two, then dish it up!
  • Garnish your chicken fried rice with sesasme seeds and sliced green onions. Yum!

Notes

Chef Jenn’s Tips
  • Start with day-old rice. Cook the rice, then chill it and keep it in the fridge overnight. This lets the rice dry out a bit and for the starches to firm up. Fried rice ALWAYS tastes better with day-old rice.
  • Fish sauce. Fish sauce is packed with umami – rich, meaty flavor. It’s not fishy, but a little goes a long way!
  • Soy sauce. Most recipes call for a tablespoon or two of soy sauce. Bah! Cooking on the Blackstone means more evaporation so you need more soy sauce. 1/4 cup to be exact. Use low-sodium if you’re worried about the salt.
  • Ginger and garlic. More flavor! I won’t even look at a fried rice recipe without this duo of flavor powerhouses.
  • Veggies. What veggies you use are optional. I like carrot and peas for the color and crunch.

Nutrition

Serving: 1.5cups | Calories: 608kcal | Carbohydrates: 54g | Protein: 23g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1261mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3001IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn