Ingredients
- Cooked Rice: 4 cups, cold
- Chicken Breast: 1 pound, diced
- Frozen Mixed Vegetables: 1 cup
- Soy Sauce: 1/4 cup
- Sesame Oil: 1 tablespoon
- Eggs: 2 large
- Onion: 1/2 medium, diced
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat your Blackstone griddle to medium-high heat. Drizzle sesame oil onto the griddle surface.
- Step 2: Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the griddle and set aside.
- Step 3: Add the diced onion and minced garlic to the griddle and sauté until softened, about 2-3 minutes.
- Step 4: Push the onions and garlic to the side and crack the eggs onto the griddle. Scramble the eggs until cooked through, then chop them up and mix them with the onions and garlic.
- Step 5: Add the cooked rice and frozen vegetables to the griddle. Pour the soy sauce over the rice and vegetables and stir to combine.
- Step 6: Add the cooked chicken back to the griddle and mix everything together. Cook for another 3-5 minutes, or until heated through and the rice is slightly crispy. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the fried rice in a skillet or on the Blackstone with a splash of water to prevent drying.
- Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- For extra crispy rice, spread it thinly on the griddle in the final step and let it sit undisturbed for a minute or two.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American