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Blackstone Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 4 cups cooked jasmine rice day-old and cold
  • 1½ pounds chicken breast diced
  • 3 eggs beaten
  • 1 cup frozen peas and carrots
  • 1 cup onion diced
  • ½ cup green onions sliced
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce optional
  • 2 tablespoons butter
  • 1 teaspoon white pepper
  • ½ teaspoon black pepper
  • Salt to taste

Instructions
 

  • Prep: Have all ingredients ready. Preheat Blackstone to medium-high (400°F). Oil surface lightly.
  • Cook chicken: Add 1 tablespoon oil, cook diced chicken 4-5 minutes until done. Push to side.
  • Scramble eggs: Add ½ tablespoon oil, pour in beaten eggs. Scramble until just set. Move to side with chicken.
  • Cook aromatics: Add 1 tablespoon oil, cook onion 2-3 minutes. Add garlic and ginger, cook 30 seconds.
  • Add vegetables: Add peas and carrots, cook 2-3 minutes until heated through.
  • Add rice: Push vegetables aside. Add remaining oil and cold rice. Break up clumps, spread evenly. Let sit 1-2 minutes.
  • Toss rice: Chop and toss rice 3-4 minutes until developing color. Mix in vegetables.
  • Season: Drizzle soy sauce, oyster sauce, fish sauce over rice. Toss immediately. Add sesame oil.
  • Combine: Add chicken, eggs, butter, white pepper, black pepper. Toss vigorously 2-3 minutes.
  • Finish: Add green onions, toss. Taste and adjust seasoning. Serve immediately.

Notes

  • Day-old rice is essential—fresh rice creates mush
  • High heat critical—creates restaurant-style char
  • Don't overcrowd—spread ingredients out
  • Keep moving—constant tossing prevents burning
  • Two spatulas—make tossing easier
  • Store 4 days refrigerated—freezes 2 months
  • Wok or skillet works—may need batches