Why go out for teppanyaki chicken fried rice when you can make it right at home on your flat top griddle? Follow these simple steps for the absolute best hibachi fried rice cooked right on your Blackstone for a fraction of the cost!
8ounces (1/2 pound)bacon(feel free to add more, we do!)
3cupschopped vegetables (we use a variety of broccoli, yellow squash, zucchini, slivered carrots, mushrooms, snap peas, or whatever is in season)
1small onion, chopped
2teaspoonsgarlic powder
1tablespoonsesame seed oil
1poundchicken tenderloins (chicken strips)(can substitute 2 chicken breasts cut into strips, see notes below)
3tablespoonsbutter
2cupswhite rice (like Jasmine or Basmati), cooked and cooled(if time allows, refrigerate rice for 1-2 hours, see notes below)
3tablespoonssoy sauce or Coconut aminos
3large 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 favorable 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.