Why we love to make fried rice on the Blackstone

  • The flat top griddle is perfect for cooking all of the fried rice ingredients separately and then mixing them all together at the end to cook up that slightly crispy fried rice goodness!
  • The whole family loves this recipe, even the kids! Our daughter devours it and always asks for more.
  • It makes a big batch and the leftovers (if you have any) are easy to heat up the next day.
An overhead image of the fried rice in a large serving bowl with a spoon. this recipe

Related ->> Check out our easy Blackstone Chicken Stir Fry!

How to make chicken fried rice on the Blackstone (step-by-step)

A hand mixing sauce up in mixing jar with a tablespoon.
Add all of the sauce ingredients to a small bowl and mix well.
A hand spooning sauce over a bowl of raw chicken thighs cut up into bite sized pieces.
Cut up the chicken thighs into small pieces. Pour 2 tbsp of the sauce over the chicken pieces and toss to coat.
Overhead image of prepped ingredients on a cutting board - minced garlic, chopped bacon in a bowl, chopped shallot, chopped green onion and whisked egg in a bowl.
Prep the garlic, shallot, green onions and bacon as noted. Whisk the eggs in a bowl. 
Sliced raw chicken cooking on a blacktop.
Add the chicken to the oiled griddle to cook.
Chopped bacon cooking on a blacktop.
Also add diced bacon to the griddle in a separate section to cook. Stir both bacon and chicken occasionally until cooked through.
Shallot and garlic on a blacktop cooking.
Add the garlic and shallot and cook for 2 more minutes, stirring frequently.
Using a large spatula to combine the chicken, garlic, shallot and bacon together on the griddle.
Combine chicken, bacon, shallot and garlic to one section of the griddle.
Frozen peas and carrots added to the griddle top.
Add the frozen vegetables and cook for 2-3 minutes, stirring occasionally.
Scrambling egg on the blacktop.
While the vegetables are cooking, add the egg and scramble.
Pouring sauce over the fried rice mixture.
Add the rice to the griddle and mix everything well. Add the green onions and pour the remaining sauce over the rice mixture and mix again.
All of the fried rice ingredients cooked and spread out on the blacktop to get crispy bits formed.
Spread the mixture out on the griddle and cook for just 2-3 minutes longer, tossing and flipping every minute or so. Remove with a spatula and serve!

Recipe tips and testing notes

  • Prep is key – Everything cooks quickly on the hot griddle, so prep all of the ingredients and have them ready to go once you start cooking. When I cook this, I don’t leave the griddle once I start cooking.
  • Rice – Using cold rice is best if you have day-old rice. Cold rice will have a slightly harder texture and mix up a little better. However, if you only have warm rice that works too. We’ve tried it both ways and it works, warm rice is just slightly softer.
  • Chicken thighs – Yes, you could substitute chicken breasts for this recipe. With that said, I highly recommend chicken thighs. In testing this recipe, thighs turned out much juicier and added more flavor to the dish than breasts.
  • Crispy rice – If you want your fried rice to develop more crispy bits, spread it out in an even layer in the very last step of the recipe and allow it to cook for a few minutes. In testing, it took only 4-5 minutes of cooking in a thin layer to get that “crispy crust”.
Angled image of a large serving bowl full of fried rice.

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!

An overhead image of the fried rice in a large serving bowl with a spoon.
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Blackstone Chicken Fried Rice (With Crispy Bacon!)

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6
Our Blackstone chicken fried rice is an easy meal that's better that take out! With salty and crispy bacon bits, authentic tasting sauce and juicy chunks of chicken thighs it's a full meal – no side dish here!
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Ingredients

  • 1 lb boneless skinless chicken thighs, (cut into small pieces)
  • 4 cups cooked white rice , (long grain jasmine rice)
  • 2 garlic cloves, minced
  • 1 medium shallot, finely diced
  • 3/4 cup green onions, finely sliced
  • 1/2 lb bacon, diced into small chunks, (about 6 pieces of thick cut bacon)
  • 2 eggs, whisked
  • 2 cups frozen peas and carrots
  • 2 tbsp high heat cooking oil, (ghee or avocado oil work great)

For the sauce:

Equipment

  • Blackstone Griddle (or any other flat top griddle)

Instructions
 

  • Preheat your griddle to medium-high heat (approximately 400°).
  • Make the sauce by adding all of the sauce ingredients to a small bowl and mixing well.
  • Cut up the chicken thighs into small pieces and place them in a bowl.
  • Pour 2 tbsp of the sauce over the chicken pieces and toss to coat. Set aside while you prep the rest of the ingredients.
  • Prep the garlic, shallot, green onions and bacon as noted. Whisk the eggs in a bowl. Take all of the ingredients out to the griddle.
  • Pour the oil onto the griddle and spread it around with a spatula.
  • Add the chicken and diced bacon to the griddle in separate sections. Spread them out flat and and cook for about 5 minutes, stirring occasionally, until the chicken and bacon are almost cooked through.
  • Add the garlic and shallot and cook for 2 more minutes, stirring frequently. At this point you can move the chicken, bacon and garlic/shallot into a side spot on the griddle and mix it all together.
  • Next, add the frozen vegetables and cook for 2-3 minutes, stirring occasionally.
  • While the vegetables are cooking, add the egg to a separate section of the griddle. Scramble the egg and cook until it is no longer runny, this should only take a minute.
  • When the veggies are warmed up, add the rice to the griddle and mix everything well. Add the green onions and pour the remaining sauce over the rice mixture and mix again. Spread the mixture out on the griddle and cook for just 2-3 minutes longer, tossing and flipping every minute or so.
    Cook longer if you want more crispy bits, but watch carefully to prevent burning.
  • Remove fried rice from the griddle with a spoon or spatula and serve immediately.

Last Step:

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Course: Main Course
Author: Justin Winn
Cuisine: Chinese
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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