Bring the Hibachi Sizzle Home with Blackstone Chicken Fried Rice
Hey there, foodie fam! 👋 Ever walked into a hibachi restaurant and immediately been hypnotized by the sizzle of garlic butter, the flash of spatula tricks, and that irresistible aroma of fried rice hitting the griddle? Yeah, me too. That’s why I’m here to let you in on a little secret: you don’t need a reservation to enjoy that smoky, savory magic. With a Blackstone griddle (or even a trusty skillet) and a few pro tips, you can whip up a crowd-pleasing Chicken Fried Rice that’ll make your kitchen the hottest hibachi joint in town. 🥢✨
This recipe is my love letter to those late-night cravings, backyard cookouts, and “why is this SO much better than takeout?!” moments. Let’s fire up that griddle and get sizzling!
The Night I Became a Backyard Hibachi Hero
Picture this: It’s my dad’s 50th birthday, and I’ve volunteered to cook for 15 hungry relatives. The plan? “Hibachi Night” on my tiny apartment balcony. Spoiler: My 2-burner stove and single skillet were not ready. Cue smoke alarms, a rogue onion flying off the pan, and my aunt joking, “Should’ve ordered pizza!” 😅
But then… I remembered my grandma’s golden rule: “Cold rice, hot pan, and don’t skimp on the butter.” I cranked the heat, tossed in a mountain of garlic butter, and suddenly—*sizzzzle*—the rice started singing. My cousins gathered around, spatulas became drumsticks, and that chaotic night turned into our family’s new tradition. Now? I’m bringing that same energy to your kitchen. Let’s make some memories (and fewer fire alarms).
What You’ll Need (+ Why It Matters)
- 2 chicken breasts, diced – Thighs work too, but breasts stay juicy on the griddle!
- 4 pouches Jasmine rice – Pro tip: Day-old rice is ideal. Fresh = mushy. No shame in microwave pouches!
- 1 cup julienned carrots – Buy pre-cut to save time (we’re chefs, not martyrs).
- 1 cup diced onion – White or yellow for sweetness, red for crunch.
- 3 green onions – Save the greens for garnish—color = drama!
- ½ cup frozen peas – They’re sweet, pop-able, and thaw while cooking.
- 1 cup garlic butter – Chef’s hack: Mix 1 stick melted butter + 2 tbsp garlic puree + pinch of salt.
- ½ cup soy sauce – Low-sodium if you’re watching salt. Tamari for gluten-free!
- ¼ cup roasted sesame oil – This is your flavor bomb. Don’t sub with plain oil!
- 3 eggs – Scrambled right on the griddle. Yes, it’s as fun as it looks.
Let’s Get Griddling: Your Fried Rice Masterclass
Step 1: Marinate the Chicken
Toss diced chicken with 2 tbsp sesame oil, 1 tbsp garlic puree, salt, and pepper. Let it hang out while you prep veggies—it’ll soak up all that savory goodness. 🍗
Step 2: Heat Zones are Key
Preheat your Blackstone to medium-low. Create three zones:
– Left: Chicken (needs steady heat)
– Middle: Veggies (medium)
– Right: Rice (high heat for crispiness)
No Blackstone? Use a skillet and cook in batches!
Step 3: Cook Chicken & Veggies
Left zone: Melt 2 tbsp garlic butter, add chicken. Let it sear 2 mins—NO STIRRING! Flip when golden.
Middle zone: Sauté onions and carrots in 1 tbsp garlic butter. Sneak in a splash of soy sauce for caramelization.
Step 4: Fried Rice, Unlocked
Right zone: Crank heat to high. Add rice, ¼ cup garlic butter, and 2 tbsp sesame oil. Toss like you’re mad at it! Spread into a thin layer—let it crisp for 1-2 mins. Repeat. This is where the *crunch* happens. 😋
Step 5: Bring It All Together
Mix chicken, veggies, and rice. Pour soy sauce around the edges (it sizzles and coats evenly). Add peas. Taste! Need more salt? Garlic butter. More umami? Soy sauce. You’re the boss here.
Step 6: Egg-cellent Finale
Clear a spot, spray with oil, scramble eggs. Once softly set, chop into bits and mix into rice. Garnish with green onions, sesame seeds, and a squeeze of lemon. Boom. 💥
Plate Like a Pro
Serve in bowls with extra green onions, lemon wedges, and chili crunch. For ~vibes~, mimic hibachi style: Rice mound in the center, chicken framing it, veggies confetti’d on top. Chopsticks optional, finger-licking mandatory.
Mix It Up: 5 Flavor Twists
- Surf & Turf: Swap half the chicken for shrimp. Add a dash of fish sauce!
- Veggie Power: Skip chicken, add tofu + broccoli. Use coconut aminos for sweetness.
- Spicy Kick: Toss in diced jalapeños or a swirl of sriracha mayo.
- Pineapple Paradise: Add ½ cup diced pineapple with the peas. Tropical vibes!
- Breakfast Fried Rice: Use bacon grease instead of sesame oil, top with a fried egg.
Confessions of a Fried Rice Addict
True story: My first attempt tasted like garlicky cardboard. Turns out, I forgot the white pepper (non-negotiable for that hibachi flavor!). Now, I keep a Costco-sized jar in my pantry. Over the years, I’ve learned:
– Embrace the mess. A little char = flavor.
– Double the garlic butter. Always.
– Let guests customize toppings—it’s half the fun!
Your Questions, My Answers
Q: No Blackstone? Help!
A: A large cast-iron skillet works! Cook chicken first, remove, then veggies, then rice. Combine at the end.
Q: Why is my rice mushy?
A: Fresh rice = steam city. Use cold, dry rice (spread it on a tray to air out if needed).
Q: Can I use olive oil instead of sesame?
A: Sure, but you’ll lose that nutty depth. Add a tsp of toasted sesame seeds to compensate!
Q: How do I meal prep this?
A: Store in airtight containers for 3-4 days. Reheat on the stove with a splash of water to revive the rice.
Nutrition (Per Serving)
Calories: 1088 | Protein: 64g | Carbs: 36g | Fat: 77g
Note: Values are estimates. For lighter versions, reduce butter and use low-sodium soy sauce.
Blackstone Chicken Fried Rice
- Total Time: 30 minutes
- Yield: 4 - 6
Ingredients
• 2 chicken breasts, diced
• 4 pouches Jasmine rice (or 6 cups cold leftover rice)
• 1 cup julienned carrots
• 1 cup diced white/yellow onion
• 3 green onions, sliced
• ½ cup frozen peas
• 1 cup garlic butter (homemade with garlic puree, butter, salt, pepper)
• ½ cup soy sauce
• ¼ cup roasted sesame oil
• 3 eggs
• Salt, pepper, white pepper to taste
• Sesame seeds & lemon juice (for garnish)
Instructions
Prep chicken: Dice and marinate in sesame oil, garlic puree, and seasoning.
Preheat griddle to low. Add garlic butter and cook chicken on one side.
Cook veggies in the middle zone with garlic puree.
Fry rice on the right side in garlic butter and sesame oil. Toss well.
Season everything with soy sauce and combine chicken, veggies, and rice.
Add peas and stir in. Taste often—add more soy sauce or garlic butter as needed.
Scramble eggs in a cleared griddle spot, then mix into rice.
Finish with lemon juice, sesame seeds, and green onions. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 1088 per serving
- Fat: 77g per serving
- Carbohydrates: 36g per serving
- Protein: 64g per serving
