Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts, cubed
- 2 cups Cooked Rice (day-old preferred)
- 1 cup Frozen Mixed Vegetables
- 2 Eggs, beaten
- 3 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Cooking Oil (vegetable or canola)
- 1/2 teaspoon Garlic Powder
Instructions
- Step 1: Preheat your Blackstone griddle to medium-high heat. Drizzle the cooking oil onto the griddle surface.
- Step 2: Add the cubed chicken to the hot griddle and cook until fully cooked through and lightly browned, about 5-7 minutes, stirring occasionally.
- Step 3: Push the cooked chicken to one side of the griddle. Pour the beaten eggs onto the empty side and scramble them until cooked through. Break the scrambled eggs into smaller pieces.
- Step 4: Add the frozen mixed vegetables and cooked rice to the griddle with the chicken and eggs. Drizzle with soy sauce and sesame oil. Sprinkle with garlic powder.
- Step 5: Use a spatula to mix all the ingredients together thoroughly, ensuring the rice is evenly coated with the soy sauce and oil. Cook for another 3-5 minutes, stirring frequently, until heated through and the vegetables are tender.
- Step 6: Serve immediately and enjoy!
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat fried rice on the Blackstone or in a skillet with a splash of water to prevent it from drying out.
- Garnish with chopped green onions or a sprinkle of sesame seeds for added flavor and visual appeal.
- Don't overcrowd the griddle; cook in batches if needed to ensure the chicken browns properly and the rice gets slightly crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American