Blackstone Chicken Fried Rice Recipe

I cook outside on my griddle a lot. Some nights I plan something elaborate, but honestly most nights I just stare at the fridge wondering what dinner is supposed to be. That’s usually when this Blackstone chicken fried rice ends up happening.

The reason I keep coming back to it is simple. It’s fast, it uses leftovers, and it somehow always tastes better than I expect. Rice, chicken, a handful of vegetables, a little soy sauce. That’s basically it.

Now it’s one of those meals I make when I don’t want to think too hard. The griddle does most of the work, there are fewer dishes, and dinner is ready in about half an hour. Hard to beat that.

I also like that fried rice is forgiving. If I’m short on one ingredient I swap it out. Sometimes I add different proteins, sometimes more veggies. It always works out somehow.

Ingredients I Used for the Recipe

• 6 cups cooked jasmine rice - preferably day old. This is the base of the dish and gives fried rice its texture.
• 2 cups rotisserie chicken - diced into bite sized pieces for quick heating and easy bites.
• 1 bag frozen tri colored pepper and onion medley (about 14 oz) - adds color, sweetness, and saves prep time.
• 4 tablespoons olive oil - helps everything cook on the griddle and keeps the rice from sticking.
• 3 eggs - mixed into the rice for that classic fried rice richness.
• 1/4 cup soy sauce - brings the salty savory flavor that ties everything together.
• 1 teaspoon garlic powder - adds simple background flavor.
• 1 teaspoon onion powder - boosts the overall seasoning.
• 1 teaspoon salt - balances the rice and vegetables.
• 1/2 teaspoon celery seed - a small ingredient but it adds a subtle depth.
• 1/2 teaspoon black pepper - for a mild kick.

How to make Blackstone Chicken Fried Rice?

Step 1 - Prep Ingredients and Heat the Griddle

I start by turning the griddle on low heat, around 350°F. While that warms up, I mix the salt, garlic powder, onion powder, celery seed, and pepper together in a small bowl.

The chicken gets diced into bite sized pieces. If I’m using rotisserie chicken it’s already cooked, so this step is really just about getting it ready to reheat.

One trick I learned early on is leaving one burner turned off. That cooler spot becomes a holding area for ingredients so they don’t overcook while I work on the rest.

Step 2 - Warm the Chicken

Once the griddle is hot I swirl about a tablespoon of olive oil onto the surface and toss the diced chicken on top. I mix it around with my spatulas until it starts heating through.

This is when I sprinkle some of the seasoning over it. Rotisserie chicken already has flavor, but it still benefits from a little extra seasoning.

After a couple minutes the chicken is warm and ready. I slide it over to the cooler holding area of the griddle so it stays warm but doesn’t dry out.

Step 3 - Cook the Vegetables

I turn the heat up to medium and dump the frozen vegetable mix onto the griddle. Another small drizzle of oil goes on top so they cook evenly.

Every minute or so I stir them around. Frozen vegetables usually take about five minutes to heat through.

Once they’re hot I sprinkle some of the seasoning mix over them too. Then I push the veggies next to the chicken in that holding zone.

Step 4 - Heat the Rice and Add the Eggs

Now the rice gets its moment. I add another swirl of oil to the griddle and spread the cooked rice out across the surface.

I break up any clumps with the spatula while it warms up. This usually takes two or three minutes.

While the rice heats I whisk the eggs in a bowl. Then I push the rice aside slightly to create a small well and pour the eggs right onto the griddle.

The eggs cook quickly and start mixing into the rice. I keep stirring until the eggs are fully set and coated throughout the rice.

Step 5 - Combine Everything

This is where it starts to look like real fried rice. I bring the chicken and vegetables back into the middle of the griddle and mix everything together.

Then I drizzle soy sauce across the top. I usually start with a couple tablespoons and adjust after tasting.

I stir everything thoroughly so the rice absorbs the sauce and seasoning. The smell at this point is pretty amazing.

Before serving I always do a quick taste test. Sometimes it needs another splash of soy sauce or a small pinch of seasoning.

Step 6 - Let It Rest and Serve

Right before serving I actually turn the burners off and let the fried rice sit on the griddle for a minute.

This sounds small but I swear it helps the flavors settle together. The rice finishes steaming and everything tastes a little more balanced.

Then it’s straight onto plates. Usually straight from the spatula if I’m being honest.

Tips

The Day Old Rice Trick Really Matters

I tried making this with freshly cooked rice once and it was... not great. The rice was soft and clumpy instead of light and slightly crisp.

Day old rice is drier, which means it fries better. The grains stay separate and soak up the flavor instead of turning mushy.

Keep Fried Rice Simple

I’ve experimented with adding tons of sauces and spices before. Most of the time it actually makes things worse.

Fried rice works best when the ingredients stay simple. Rice, chicken, vegetables, soy sauce, and a little seasoning. That combination just works.

Use the Griddle Space to Your Advantage

One thing I love about cooking this on a griddle is having different heat zones. Chicken on one side, veggies on another, rice in the middle.

It keeps everything organized and prevents overcooking. Plus it makes the cooking process feel easier.

Taste as You Go

This is my favorite part of making fried rice. I take little bites while cooking to see what it needs.

Sometimes it needs more soy sauce. Sometimes just a pinch of salt. Adjusting during cooking makes the final dish much better.

Leftovers Are Actually Pretty Great

If there’s any left, I store it in the fridge for a couple days. It reheats surprisingly well in a skillet or right back on the griddle.

I heat it on medium for a few minutes until it’s hot again. Sometimes I even add a fresh egg on top while reheating.

Honestly, that second day fried rice might be my favorite version of it.