Our Blackstone Chicken Fried Rice is the kind of meal that rescues busy evenings. When you don’t feel like ordering takeout or spending a lot of time in the kitchen, this recipe delivers big flavor with minimal fuss. It stretches a small amount of chicken to feed a family, uses leftover rice to prevent waste, and is a reliable weeknight favorite for picky and adventurous eaters alike.
Blackstone Chicken Fried Rice
Whenever I make rice I intentionally cook extra and chill it in the refrigerator. Cold, day-old rice fries up with the best texture and least chance of turning mushy. Cooking this on a Blackstone or similar flat-top griddle gives the rice a subtle smoky sear and rapid, even heat that keeps the chicken tender and the vegetables crisp.
Chicken fried rice is perfect for turning a few pantry staples and leftovers into a satisfying, family-friendly meal. With a few simple tips—use cold cooked rice, preheat your griddle thoroughly, and add a dash of sesame oil for aroma—you can recreate takeout-style fried rice at home in about 20 minutes.
Find more of my Blackstone Recipes and griddle ideas in the recipe collection.
Recipe Shopping List
Below are the basic ingredients you’ll need to prepare this Blackstone chicken fried rice. For precise measurements, see the recipe card further down.
- Canola oil
- Sesame oil
- Peas and carrots (frozen or fresh)
- Onion
- Boneless chicken breasts or thighs
- Jasmine rice (cooked and chilled)
- Soy sauce
- Eggs
- MSG (optional for restaurant-style umami)
How To Make This Recipe
This overview explains the flow of the recipe so you know what to expect. Use the full recipe card below when cooking.
Key tips for great fried rice: use cold, cooked rice; make sure the griddle is fully preheated; and add sesame oil for that classic aroma. The method below keeps the chicken and vegetables hot while you fry the rice and scramble the eggs.
- Preheat: Heat your griddle on high for 10–15 minutes until it’s thoroughly hot.
- Cook: Sear chicken and stir-fry the vegetables in oil, then move them to a cooler area of the griddle. Next, stir-fry the cold rice, add sauces and eggs, and combine everything so the rice gets a little color.
- Enjoy: Serve immediately on its own or alongside other Asian-inspired dishes.
Explore more favorite Blackstone griddle recipes and tips in my collection.
Recipe FAQ
Both boneless, skinless chicken breast and thighs work well. Thighs stay juicier for leftovers and reheating, while breasts are lean and economical. Use whichever you prefer or have on hand.
MSG is optional. It can boost that classic restaurant-style umami, but you can skip it and still enjoy excellent fried rice. Research shows MSG is safe for most people in moderation.
Cool the fried rice, store in an airtight container in the refrigerator, and reheat in the microwave or on the griddle. It makes a convenient make-ahead lunch.
Serve with homemade egg rolls or your favorite sides for a full meal.
More Fried Rice Ideas
- Pork Fried Rice
- Duck Fried Rice
- Shrimp Fried Rice
- Mexican-Style Fried Rice
- See the full collection of my fried rice recipes and tips
More Asian-Inspired Dinners
- Smoked Spicy Asian Ribs
- Grilled Beef Bulgogi
- Honey Sriracha Chicken with Rice Noodles
- Spicy Garlic Chicken and Green Beans
- Smoked Beef Pancit Bihon
- Chicken Teriyaki
- Togarashi Salmon Rice Noodle Bowl
- Blackstone Chicken and Pea Pods
- Blackstone Steak Bites
- Traeger Vietnamese Chicken Thighs
- Teriyaki Steak Yakisoba
- Chicken and Eggplant Stir Fry
- Smoked Chinese BBQ Pork
- Traeger Kalbi Beef Short Ribs
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Blackstone Chicken Fried Rice
This chicken fried rice is quick and simple to make on a griddle. It delivers takeout-style flavor at home with straightforward ingredients and minimal prep time.
Ingredients
- 2 tablespoons canola oil, divided
- 1 teaspoon sesame oil
- 2 cups mixed peas and carrots
- ¼ cup finely diced onion
- 2 cups cubed chicken breast or thigh
- 6 cups cold cooked jasmine rice
- 4 tablespoons soy sauce
- 2 large eggs
- 1 teaspoon MSG (optional)
Instructions
- Preheat your gas griddle over high heat for 10–15 minutes until thoroughly hot.
- Add 1 tablespoon canola oil and a few shakes of sesame oil to the griddle. Stir-fry the peas, carrots, onion, and cubed chicken until the chicken is cooked through and the vegetables are tender. Move the mixture to a cooler area of the griddle to keep warm.
- Add the remaining tablespoon of canola oil and more sesame oil. Stir-fry the cold rice over high heat for 3–4 minutes, letting the rice develop a little color.
- Stir the chicken and vegetables back into the rice. Add soy sauce to taste and mix thoroughly.
- Scoot the rice to one side of the griddle and quickly scramble the eggs on the empty surface. Gently mix the cooked eggs into the rice and combine everything.
- If using MSG, sprinkle it over the finished rice and stir to incorporate. Serve hot.
Notes
MSG is optional—skip it if you prefer—but it contributes to that classic restaurant-style umami. Using chilled rice is the most important step to prevent mushy fried rice.
Nutrition Information (per serving)
Calories: 435 • Total Fat: 12g • Saturated Fat: 3g • Cholesterol: 129mg • Sodium: 718mg • Carbohydrates: 52g • Fiber: 3g • Sugar: 3g • Protein: 29g
Nutrition data is an estimate. Consult a trusted source if you need precise nutritional information for medical reasons.