We used to eat teppanyaki often—gathered around the hot griddle with family, watching food sizzle while enjoying great company. That experience inspired this Blackstone Chicken Fried Rice recipe so we could recreate the same flavors at home. This version combines tender chicken, savory vegetables, crispy bacon, and hearty rice for a restaurant-quality result you can make on your flat-top griddle.
The beauty of this Blackstone chicken fried rice is its flexibility. It works wonderfully with leftover rice for better texture, and you can easily swap the chicken for shrimp, beef, pork, or tofu. Everything cooks together on the griddle, so you avoid juggling multiple pans—just heat the flat top and start cooking.
Why We Love This Chicken Fried Rice on Blackstone
- Minimal prep, maximum flavor
Chicken tenderloins can be used straight from the fridge, or you can speed things up with rotisserie chicken. - Fast, fun, and low-fuss
Made in about 30 minutes with everything cooked on a flat top griddle—no pan juggling and minimal cleanup. - A complete, nutritious meal
Lean protein, veggies, and eggs make this a satisfying main dish on its own, or serve it as a side to spring rolls, stir-fried beef, or grilled pork.
Ingredient Notes and Substitutions
- Bacon: Regular or turkey bacon both work. Bacon adds flavor and helps keep ingredients from sticking to the griddle.
- Vegetables: Use hearty, seasonal diced veggies—yellow squash, zucchini, mushrooms, broccoli, snap peas, or slivered carrots. Frozen veggies work too; add them frozen and cook a few minutes longer.
- Onion: Sweet yellow onion is preferred, but any onion will do.
- Garlic powder: Adds savory depth. Minced garlic can be used—just cook it a minute or two before adding other ingredients.
- Oil: Sesame oil gives great flavor, but any high-heat oil (avocado or neutral oil) works.
- Chicken: Tenderloins are ideal, but chicken breasts sliced into strips are fine—cut across into 1½–2-inch pieces to mimic tenderloins.
- Rice: Cooked, cooled rice (Jasmine or Basmati) is best. Rice made a day ahead and chilled performs best because it dries slightly and absorbs more flavor on the griddle.
- Soy sauce: Use regular or low-sodium soy sauce, or coconut aminos for a milder option.
- Eggs: Scrambled eggs bind the dish and add texture and protein.
Recipe Variations
- Protein swaps: Shrimp, sliced beef, diced pork chops, or tofu.
- Low-carb version: Use cauliflower rice instead of white rice.
- Extra flavor: Add fresh garlic, grated ginger, or chili flakes.
- Vegetable additions: Green onions, bell peppers, frozen peas, or shredded carrots.
- Oil alternatives: Avocado or olive oil for a milder taste.
Equipment
- Flat-top griddle (Blackstone or similar)
- Large, flat spatulas
Rice Prep
While you can use freshly cooked rice, the best results come from rice cooled in advance—preferably chilled in the refrigerator for a few hours or overnight. Cold rice dries slightly and absorbs sauce and seasonings better, producing a superior fried rice texture.
TFN Pro Tip
Make multiple batches of rice at once so you have some ready for future meals. Cool rice to room temperature before refrigerating or freezing in airtight containers.
How to Make Chicken Fried Rice on the Blackstone
- Preheat the griddle to medium-high (about 350°F). Cut bacon into bite-size pieces, reduce heat to medium, and add the bacon. Cook until about halfway done.
- Add the diced vegetables and chopped onion to the bacon and season with garlic powder.
- Add sesame oil and chicken tenderloin strips. Cook until the chicken is lightly golden, vegetables are softened, and bacon is cooked through. If you prefer bite-sized chicken, remove and chop it, then return to the griddle.
- Create a well in the center, melt the butter, then add the rice and break it up in the butter. Stir rice and vegetables together and add soy sauce (or coconut aminos) until the rice reaches your desired color and flavor.
- Break the eggs onto a clean area of the griddle and scramble. Use a flat spatula to cut the eggs into small pieces and mix them into the rice.
- Season with salt and pepper to taste, then serve warm.
Serving Suggestions
Serve hot with chopped green onions and a drizzle of soy sauce or sriracha. This is a full meal on its own, but it also pairs well with egg rolls, dumplings, or a fresh cucumber salad. Leftovers keep well for lunches and often taste even better the next day.
Recipe FAQs
Hearty seasonal vegetables such as broccoli, yellow squash, zucchini, carrots, snap peas, and mushrooms are all excellent choices.
Yes. Add them frozen and increase the cook time slightly so they cook through.
Chicken tenderloins or chicken breasts sliced into strips both work well.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
Yes. Any flat-top griddle, electric griddle, or large griddle plate will work.
Love rice side dishes?
- Rice Pilaf (Instant Pot)
- Wild Rice in the Instant Pot
- Jasmine Rice (Instant Pot)
If you try this Blackstone Chicken Fried Rice, please leave a star rating and share your feedback in the comments. Enjoy!
Blackstone Chicken Fried Rice
Renae Gerhardstein
Equipment
-
flat top griddle
-
spatula
Ingredients
- 8 ounces bacon1/2 pound; optional to add more
- 3 cups chopped vegetablesbroccoli, squash, zucchini, carrots, mushrooms, snap peas, etc.
- 1 small onion, chopped
- 2 teaspoons garlic powder
- 1 tablespoon sesame oil
- 1 pound chicken tenderloinsor 2 chicken breasts cut into strips
- 3 tablespoons butter
- 2 cups white riceJasmine or Basmati, cooked and cooled
- 3 tablespoons soy sauceor coconut aminos
- 3 large eggs
Instructions
- Preheat the griddle to high heat. Cut bacon into bite-size pieces. Reduce heat to medium and add the bacon. Cook until halfway done.
- Add vegetables and onion to the bacon. Season with garlic powder. Add sesame oil and chicken strips. Cook until chicken is lightly golden and vegetables are softened.
- Make a well in the center and add butter. Once melted, add the rice and break it up. Stir rice and vegetables together and add soy sauce to taste.
- Break eggs onto a clean area of the griddle, scramble, then chop into small pieces and mix into the rice.
- Season with salt and pepper, then serve warm.
Notes
- Cold rice produces better fried rice—refrigerate for 1–2 hours if possible.
- To cut chicken breasts into strips, slice boneless, skinless breasts crosswise into 1½–2 inch pieces.
- Make multiple batches of rice and freeze portions for future use.
- Cooking rice a day ahead helps the grains dry slightly for the best texture when fried.
Recipe Variations:
- Protein swaps: shrimp, beef, pork, or tofu.
- Low-carb: use cauliflower rice.
- Flavor boost: add garlic, ginger, or chili flakes.
- Veggie upgrade: green onions, bell peppers, peas, or shredded carrots.
Storing Instructions:
- Keep leftovers in an airtight container in the refrigerator for 3–4 days.
Nutrition
Carbohydrates: 30 g |
Protein: 25 g |
Fat: 50 g