Blackstone Chicken Fried Rice

5 from 28 votes

This Blackstone chicken fried rice is easy, flavorful, and better than takeout! Make the best chicken fried rice on Blackstone in just 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Japanese, Asian

Keyword: fried rice, Teppanyaki rice, Hibacci rice, Blackstone recipes, chicken tenders recipe, blackstone chicken fried rice

Servings:

Calories: 670kcal

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

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.

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.

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 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.

Storing Instructions:

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.