There was a period of time where we were constantly going out on to Teppanyaki to eat. The atmosphere was perfect- the large griddle with family gathered around and the delicious food! Blackstone Chicken Fried Rice was created in an attempt to replicate our Teppanyaki experience to be able to stay home and enjoy cooking from scratch and I think we nailed it. Our recipe has tender chicken, savory veggies, crispy bacon and hearty rice. The flavor rivals your favorite restaurant, let me show you how to make it!
The real magic of this chicken fried rice Blackstone recipe is how customizable it is. It works well with leftover rice (which gives the perfect crispiness), and it’s just as tasty with swaps like shrimp, beef, or even pork chops. Everything cooks together on the griddle, so there’s no need for multiple pans or dishes, just fire up the flat top griddle and get cooking!
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Why We Love This Chicken Fried Rice on Blackstone
- Minimal prep work and maximum flavor
The chicken tenderloins can be used straight from the fridge. You can also save time by using rotisserie chicken. - Fast, fun, and fuss-free
Our Blackstone fried rice recipe is ready in about 30 minutes and everything cooks on a flat top griddle. That means no pan juggling and almost no cleanup! - Nutritious one-bowl meal
The combination of lean protein, veggies, and eggs makes it a satisfying main dish on its own. Or serve it as a side dish alongside spring rolls, stir-fried beef, or grilled pork chops.
For a chicken-free version of this recipe, be sure to check out our fried rice on Blackstone recipe.
Ingredient Notes and Substitutions
- Bacon: You can use regular or turkey bacon in this recipe, the bacon acts as a flavor enhancer and also keeps everything from sticking to your griddle
- Diced vegetables: You can use whatever hearty and seasonal diced veggies you like! Some of our favorites are yellow squash and zucchini, sliced mushrooms, broccoli, snap peas, and slivered carrots.
Frozen vegetables also work great. There is no need to thaw first, just add them to the Blackstone griddle frozen and cook for a few minutes extra to make sure they’re heated throughout. - Onion: Sweet yellow onion is the best for this recipe. But any type of onion you have on hand works well too.
- Garlic powder: Highlights the savory flavors. You can also use minced garlic, but cook it a few minutes before adding the vegetables and chicken.
- Oil: We love using sesame oil for this recipe. However, you can use any high-heat, neutral-flavored oil, avocado oil, or olive oil.
- Chicken: We used chicken tenderloins, but you can also use chicken breast strips. Or learn how to cut chicken for stir fry with our guide and tips.
If you have whole chicken breasts, simply slice them into strips to make this recipe. Cut the boneless and skinless breasts crosswise into 1 1/2 to 2-inch pieces like tenderloins. - Rice: We used cooked white rice and cooled it in advance. You can use other types, such as brown or jasmine. The best rice is made the day before and left to sit in the fridge. The rice dries out a bit more than fresh cooked rice and absorbs more flavor.
- Soy sauce: This gives the dish a delicious umami flavor. Feel free to use low-sodium soy sauce or coconut aminos, if desired.
- Eggs: This will help bind the ingredients together and add a nice texture and more protein to the recipe.
Recipe Variations
- Protein swaps: Use shrimp, sliced beef, diced pork chops, or even tofu in place of chicken.
- Low-carb version: Substitute white rice with cauliflower rice for a lighter, keto-friendly version.
- Flavor boost: Add garlic, ginger, or chili flakes for an extra kick.
- Veggie upgrade: Toss in extra stir-fry favorites like green onions, bell peppers, frozen peas, or shredded carrots.
- Oil options: Use avocado oil or olive oil instead of sesame oil for a milder flavor profile.
If you’re in the mood for rice meals, try our Blackstone fried rice, pineapple chicken teriyaki bowls and Blackstone chicken fried rice. You may also want to try our Blackstone grill vegetables and cook pancakes on Blackstone.
Equipment Used for Blackstone Fried Rice
- Blackstone griddle (or any flat-top griddle)
- Large, flat spatulas
Rice Prep
You can use whatever rice you have on hand for blackstone fried rice, but we typically use Jasmine rice. I usually make the rice as I’m chopping vegetables or laying out ingredients. But the best versions I’ve made of this recipe have always been when I make the rice the day before. Leaving the rice in the refrigerator overnight allows it to cool completely and dry out a bit. The cold, dry rice absorbs more flavor than rice that is freshly cooked.
🎯 TFN Pro Tip
Make 2-3 batches of rice at a time when cooking, so you have a portion to enjoy the same day and can put some up for later use. Let it cool to room temperature before freezing or refrigerating in airtight containers. This way you always have what you need on hand whenever a recipe includes rice!
How to Make Chicken Fried Rice Blackstone
- Preheat the griddle to medium-high heat (about 350°F if using an infrared thermometer). Cut bacon into bite-size pieces. Turn the flat top griddle down to medium heat and add the bacon. Cook until the bacon is about halfway done.
- Add vegetables and onion to the bacon. Season with garlic powder.
- Add sesame oil and chicken tenderloin strips. Continue cooking until the chicken is lightly golden, the vegetables softened, and the bacon is cooked through. If you prefer your chicken bite-sized, then pull it from the griddle and chop it before returning it to the fried rice.
- Create a well in the middle of the bacon and vegetables, and let the butter melt. Once the butter is melted, add the rice, breaking it up in the butter.
- Stir rice and vegetables together and add soy sauce until the rice is lightly colored or to your taste.
- Break eggs onto an open area of the Blackstone griddle and stir to scramble. Use a flat spatula to cut the eggs into bite-sized pieces and stir them in with the fried rice.
- Salt and pepper to taste and you are ready to serve..
Serving Suggestions
Serve your blackstone fried rice hot off the griddle with a sprinkle of green onions and a drizzle of soy sauce or sriracha. It’s a fantastic all-in-one meal, but you can also pair it with egg rolls, dumplings, or a fresh cucumber salad. Leftovers reheat well and are even better the next day—great for lunch! Want to make it part of a bigger feast? Add some stir-fried shrimp or teriyaki-glazed beef on the side.
Try our Blackstone griddle steak and Blackstone crunchwrap if you want to have a delicious meal. Our steak is juicy and tender, while our crunchwrap is crispy and crunchy. You will surely enjoy every bite!
Recipe FAQs
We love to use a variety of seasonal veggies like broccoli, yellow squash, zucchini, carrots, snap peas, and mushrooms. Include whichever hearty vegetables you prefer!
Yes! Use your choice of frozen veggies and do not thaw before adding to the flat top griddle. Just be sure to increase cook time by a couple of minutes so they properly cook throughout.
This recipe works best with chicken tenderloin strips or chicken breasts sliced into strips (see notes below).
Blackstone chicken fried rice will keep well for up to 3-4 days. Let the leftovers cool completely, then transfer to an airtight container and store them in the refrigerator.
Yes! Any flat top surface will do. You can make this on an electric griddle or even a griddle plate that sits on top of your stovetop. They even make flat top griddle surfaces for BBQ grills.
Love Rice Side Dishes? Here’s More…
If you tried this Blackstone chicken fried rice recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blackstone Chicken Fried Rice
Equipment
- flat top griddle
- spatula
Ingredients
- 8 ounces bacon 1/2 pound; feel free to add more, we do!
- 3 cups chopped vegetables we use a variety of broccoli, yellow squash, zucchini, slivered carrots, mushrooms, snap peas, or whatever is in season
- 1 small onion chopped
- 2 teaspoons garlic powder
- 1 tablespoon sesame seed oil
- 1 pound chicken tenderloins chicken strips; can substitute 2 chicken breasts cut into strips, see notes below
- 3 tablespoons butter
- 2 cups white rice like Jasmine or Basmati, cooked and cooled; if time allows, refrigerate rice for 1-2 hours, see notes below
- 3 tablespoons soy sauce or coconut aminos
- 3 large eggs
Instructions
- Preheat the griddle to high heat. While the griddle is heating, cut bacon into bite-size pieces. Turn the flat top grill down to medium and add bacon. Cook until bacon is about halfway done.
- Add the cut vegetables and onion to the bacon. Season with garlic powder. Add sesame oil and chicken tenderloin strips. Continue cooking until the chicken is lightly golden, vegetables softened, and bacon is cooked through. If you prefer your chicken bite-sized, then pull it from the griddle and chop it before returning it to the fried rice.
- Create a well in the middle of the bacon and vegetables, and add the butter. Once the butter is melted, add the rice breaking it up in the butter. Stir rice and vegetables together, and coconut aminos or soy sauce until rice is lightly colored or to your taste.
- Break eggs onto an open area of the Blackstone griddle and stir to scramble. Use a flat spatula to cut the eggs into bite-sized pieces and stir them in with the rice.
- Salt and pepper to taste. Serve warm.
Notes
- It has been my experience that the colder the rice is, the more flavorful hibachi fried rice it makes! So, if you have time, refrigerate your rice for 1-2 hours prior to cooking on your griddle.
- Cut chicken breasts into strips: Cut boneless, skinless chicken breasts crosswise into 1 1/2 by 2 inch strips like chicken tenderloins.
- Make 2-3 batches of rice at a time when cooking, so you have a portion to enjoy the same day and can put some up for later use. Let the rice cool to room temperature before freezing or refrigerating in airtight containers. This way you always have what you need on hand whenever a recipe includes rice!
- Cook, cool, and refrigerate rice a day in advance. This helps the rice grains to dry a bit, which creates the best flavor and super nice texture once it’s fried on the hibachi.
- Protein swaps: Use shrimp, sliced beef, diced pork chops, or even tofu in place of chicken.
- Low-carb version: Substitute white rice with cauliflower rice for a lighter, keto-friendly twist.
- Flavor boost: Add garlic, ginger, or chili flakes for an extra kick.
- Veggie upgrade: Toss in extra stir-fry favorites like green onions, bell peppers, frozen peas, or shredded carrots.
- Blackstone chicken fried rice will keep well for up to 3-4 days.
- Let the leftovers cool completely, then transfer to an airtight container and store them in the refrigerator.
Nutrition
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Elisa says
Love this chicken fried rice recipe, so delicious and flavorful. We love fried rice in my family. Thanks for sharing 🙂
dana says
I was SO excited to try this, and it did not disappoint! We’ve use out blackstone for meats, mainly. Breakfast once. So this was a new thing for us and we loved it! Thank you!
Andrea says
I love all the flavors in this chicken fried rice and that you made it on the blackstone. It’s definitely hibachi style that my family are going to love.
Ann says
Never thought to use a Blackstone but it makes total sense. Thanks!