30-Minute Chicken Fried Rice Blackstone

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A sizzling plate of Chicken Fried Rice straight off the Blackstone griddle is comfort food at its finest. Juicy chunks of seasoned chicken mingle with golden grains of rice, vibrant peas, carrots, and corn — all kissed with soy sauce and just the right amount of sesame oil. It’s bold, balanced, and incredibly satisfying. Whether you’re prepping for a family dinner or a quick weekday meal, this 30-minute wonder delivers big flavor with minimal fuss.

Cooking on a Blackstone griddle gives this dish a signature smoky-charred essence you can’t replicate on a stovetop. The wide cooking surface allows you to crisp the rice perfectly while keeping the vegetables tender and the chicken juicy. It’s a meal that’s both fast and crowd-pleasing — perfect for busy weeknights, backyard cookouts, or anytime you crave an Asian-inspired classic with a fresh-off-the-grill twist.

Why You’ll Love This 30-Minute Chicken Fried Rice Blackstone

• Fast, fuss-free, and ready in just 30 minutes.
• Made with everyday ingredients you likely already have.
• Perfectly crispy rice and tender veggies thanks to the Blackstone griddle.
• A one-pan meal with easy cleanup.
• Ideal for feeding a crowd or prepping lunch leftovers.

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Preparation Phase & Tools to Use

Essential Tools and Equipment:

• Blackstone Griddle or Flat-Top Grill: Delivers high, even heat and a large surface area, perfect for stir-frying.
• Griddle spatulas (preferably two): Allow for quick flipping, stirring, and scraping.
• Mixing bowls: For prepping chicken, eggs, and vegetables.
• Oil squeeze bottle: Helps you control oil distribution efficiently on the griddle.
• Tongs and a meat thermometer (optional): For checking chicken doneness and flipping as needed.

These tools make the process smoother and more efficient. The wide griddle surface ensures every ingredient cooks evenly without crowding, while the spatulas help keep everything moving for that signature fried rice texture.

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Preparation Tips

Use cold, day-old rice for best results — it fries better and avoids turning mushy. Dice your chicken and vegetables evenly for consistent cooking. Preheat your Blackstone thoroughly before starting; a hot surface ensures the rice gets that crave-worthy crisp. Cook the chicken first and set it aside to avoid overcooking, then move quickly through veggies, eggs, and rice to keep everything fresh and vibrant. Don’t over-soak your ingredients in soy sauce; a little goes a long way and enhances the natural flavors beautifully.

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Ingredients for this 30-Minute Chicken Fried Rice Blackstone

• 2 cups cooked and chilled jasmine or long-grain rice (preferably day-old)
• 2 boneless, skinless chicken breasts, diced
• 2 tablespoons soy sauce (plus extra to taste)
• 1 tablespoon oyster sauce (optional, for depth)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil or avocado oil
• 2 large eggs, lightly beaten
• 1 cup frozen mixed vegetables (peas, diced carrots, corn)
• 2 cloves garlic, minced
• 2 green onions, sliced (separate white and green parts)
• 1 teaspoon freshly grated ginger (optional, for extra zing)
• Salt and pepper to taste

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Step 1: Preheat the Blackstone Griddle

Turn on your Blackstone griddle and preheat it to medium-high heat. Make sure the entire surface is evenly hot — this is key to achieving that signature fried rice texture.

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Step 2: Cook the Chicken

Drizzle some vegetable oil on the griddle and spread it around using your spatula. Add diced chicken, season with salt and pepper, and cook until golden brown and fully cooked through (internal temperature should reach 165°F). Once cooked, move the chicken to a cooler zone on the griddle to keep warm.

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Step 3: Scramble the Eggs

Pour the beaten eggs onto a clean spot on the griddle. Scramble them quickly using your spatula. Once set, chop the eggs roughly and push them to the side.

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Step 4: Sauté the Vegetables

Add a little more oil if needed. Toss the minced garlic, white parts of the green onions, and frozen mixed vegetables onto the griddle. Cook for 2-3 minutes until fragrant and tender, stirring frequently to prevent burning.

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Step 5: Add the Rice

Spread the cold rice evenly on the hot surface. Let it sit undisturbed for a minute to crisp slightly, then stir and mix with the vegetables. Use spatulas to break up any clumps.

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Step 6: Combine Everything

Add the cooked chicken and scrambled eggs back into the rice and veggie mixture. Pour in soy sauce, sesame oil, and optional oyster sauce. Stir-fry everything together until evenly coated and heated through. Taste and adjust seasoning if needed.

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Step 7: Garnish and Serve

Finish with sliced green onion tops for a fresh bite. Serve immediately, either straight off the griddle or plated. Optional: Add a drizzle of sriracha or chili oil for a spicy kick.

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Notes

Using day-old rice is the golden rule for perfect fried rice — it helps prevent sogginess and gives that desirable crispy texture. Marinating the chicken briefly in a splash of soy sauce and sesame oil before cooking can infuse it with deeper flavor. Don’t overcrowd the griddle; cook in stages if needed to maintain high heat and proper caramelization.

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Watch Out for These Mistakes While Cooking

• Using fresh rice: This can result in mushy fried rice; always opt for cold, cooked rice.
• Not preheating the griddle properly: You need that sizzle to achieve good browning and texture.
• Over-saucing: Too much soy sauce can make the dish overly salty and wet.
• Skipping the stir: Fried rice needs continuous motion to prevent burning and to combine flavors evenly.
• Crowding the griddle: Overcrowding lowers the temperature and causes steaming instead of frying.

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Storage Instructions

Allow the fried rice to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. To reheat, toss it in a hot pan or back on the Blackstone with a touch of oil to revive the crispness. Avoid microwaving if possible, as it softens the rice.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 460 kcal
• Protein: 30g
• Carbohydrates: 42g
• Fat: 20g
• Saturated Fat: 4g
• Sodium: 890mg
• Fiber: 3g
• Sugar: 4g
• Cholesterol: 145mg

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Frequently Asked Questions

How do I keep my fried rice from getting soggy?

Use cold, day-old rice and make sure the griddle is hot enough to evaporate moisture quickly.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more flavorful and remain juicy even if slightly overcooked.

What vegetables work best in fried rice?

Frozen peas, carrots, and corn are classic, but you can also use bell peppers, snap peas, or broccoli.

Do I need to use oyster sauce?

No, it’s optional, but it adds umami depth. You can substitute with hoisin sauce or skip it.

Can I make this without a Blackstone griddle?

Absolutely. Use a large cast iron skillet or wok over high heat on your stove.

What type of rice is best for fried rice?

Long-grain rice like jasmine or basmati works best because it stays fluffy and separate.

How can I make it spicy?

Add diced chili, sriracha, or a sprinkle of crushed red pepper flakes during cooking.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the griddle.

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Conclusion

This 30-Minute Chicken Fried Rice Blackstone is a versatile, flavor-packed meal that fits perfectly into a busy schedule without sacrificing taste. With minimal prep and quick cook time, it’s your go-to for satisfying weeknight dinners, backyard griddle sessions, or meal prepping ahead. Whether you’re a griddle pro or a curious beginner, this fried rice will quickly become a regular in your cooking rotation.

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