Chicken Fried Rice on Blackstone: A Flavor-Packed Flat Top Classic

Cooking outdoors takes on a whole new flavor when you fire up the Blackstone griddle, and one of the best meals to make on it is chicken fried rice. This dish is fast, filling, flavorful, and delivers restaurant-quality results right in your own backyard. Whether you’re prepping for a casual family dinner or feeding a crowd at a cookout, chicken fried rice on the Blackstone brings together sizzling sounds, savory aromas, and bold taste in every bite.

The Blackstone griddle’s wide, flat surface makes it perfect for fried rice—especially since it allows you to cook chicken, rice, vegetables, and eggs all at once. With high heat, even cooking, and plenty of space, the Blackstone transforms this simple dish into an exciting hands-on cooking experience.

In this article, we’ll walk through everything you need to know to make perfect chicken fried rice on your Blackstone, from ingredient prep to seasoning tips, and even creative add-ins for next-level flavor.

Why Use a Blackstone for Fried Rice?

The Blackstone griddle has become a favorite among backyard cooks for a reason. It offers:

Even heat distribution for consistent cooking
Ample space to cook multiple components at once
High-temperature searing that locks in flavor
Easy cleanup with a built-in grease management system

Fried rice benefits from hot, fast cooking, which the Blackstone provides far better than a stovetop skillet or wok. Plus, the space gives you room to move ingredients around, avoiding overcooking or sogginess.

Essential Ingredients

Here’s what you need to make chicken fried rice on the Blackstone griddle:

Cooked rice (preferably chilled overnight for best texture)
Boneless, skinless chicken breasts or thighs, diced
Vegetables: diced carrots, peas, onions, green onions, and bell peppers
Eggs, lightly beaten
Garlic and ginger, finely minced
Soy sauce, sesame oil, and optionally oyster sauce or hoisin sauce
Salt and pepper to taste
Cooking oil (vegetable or avocado oil works well)

Optional add-ins include bacon, pineapple, hot sauce, or even teriyaki glaze for a fusion-style twist.

Step-by-Step Cooking Instructions

Step 1: Prep All Ingredients in Advance

Since the Blackstone cooks hot and fast, you’ll want everything ready to go. Chop your chicken, dice your vegetables, beat your eggs, and have your rice fluffed and ready.

Step 2: Heat the Blackstone Griddle

Turn on the Blackstone and preheat it to medium-high heat. Add a generous amount of oil and spread it across the surface. Let the oil get hot before adding anything.

Step 3: Cook the Chicken

Place your diced chicken on one side of the griddle. Season with salt, pepper, and a drizzle of soy sauce. Let it sear for 2–3 minutes before flipping. Cook until fully done and golden brown, about 5–7 minutes total. Move to the cooler side of the griddle once done.

Step 4: Sauté the Vegetables

Add a bit more oil if needed and toss the vegetables onto the hot zone. Stir frequently until tender-crisp and fragrant. Add garlic and ginger in the last 30 seconds to prevent burning.

Step 5: Scramble the Eggs

Create an open space on the griddle, pour in the eggs, and scramble quickly. Once cooked, mix them with the veggies.

Step 6: Add the Rice

Spread the cold rice across the griddle. Use spatulas to break up clumps. Let it sit for 1–2 minutes to develop a crispy crust, then mix it with the eggs and vegetables.

Step 7: Combine Everything and Season

Add the cooked chicken back in. Drizzle with soy sauce, a bit of sesame oil, and oyster or hoisin sauce if using. Stir well to coat every grain of rice and let the flavors meld for another 2–3 minutes.

Step 8: Serve Hot

Top with chopped green onions and optional sesame seeds. Serve hot, straight off the griddle for maximum flavor and texture.

If you’d like a video walkthrough, Blackstone’s official recipe video gives a visual step-by-step demo.

Tips for Perfect Fried Rice Every Time

Use cold rice: Freshly cooked rice is too soft and sticky. Day-old rice gives the best texture.
High heat is key: Don’t be afraid of the sizzle—hot griddles create that signature fried rice flavor.
Keep it moving: Use spatulas to constantly flip and stir to avoid burning.
Don’t overcrowd: If cooking a large batch, do it in stages so ingredients cook evenly.
Balance your sauces: Start with less and add more to taste—over-saucing can lead to soggy rice.

Custom Variations to Try

One of the best things about chicken fried rice is how customizable it is. Here are a few creative twists:

Spicy Sriracha Fried Rice: Add a spoonful of sriracha or chili garlic paste for heat.
Pineapple Chicken Fried Rice: Stir in diced pineapple and a splash of sweet chili sauce.
Hibachi-Style: Add butter and garlic for a Japanese steakhouse flair.
Bacon and Egg Fried Rice: Swap chicken for crispy bacon and double the eggs.
Korean-Inspired: Add kimchi and gochujang paste for a bold, fermented flavor kick.

For even more ideas, Serious Eats’ fried rice recipe guide explores techniques and regional adaptations in detail.

Serving Suggestions

Serve your chicken fried rice with:

Egg rolls or spring rolls
Asian-style cucumber salad
Miso soup or hot-and-sour soup
A drizzle of yum yum sauce or spicy mayo

It also pairs well with grilled meats, stir-fried vegetables, or even wrapped in lettuce cups for a lighter take.

Storing and Reheating Leftovers

Chicken fried rice stores very well and makes excellent leftovers:

Store in an airtight container in the refrigerator for up to 3 days.
Reheat on the Blackstone or in a skillet to restore crispness. Avoid microwaving, which softens the rice.
You can also freeze portions for quick meals later. Just thaw overnight and reheat on the griddle.

Conclusion: Bring the Wok Flavor Outdoors

Making chicken fried rice on the Blackstone griddle turns a simple dish into a full-on experience. It’s fast, fresh, fun to make, and endlessly adaptable to your taste. Whether you’re cooking solo or putting on a show for guests, this is a crowd-pleasing recipe that never gets old.

With just a few ingredients and some heat, you’ll be serving up restaurant-style fried rice with better flavor—and fewer dishes. Once you try it, you’ll wonder how you ever made fried rice any other way.