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HAM COOKING
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Griddle Chicken Fried Rice

Day-old rice, diced chicken, eggs and a little soy sauce on a hot Blackstone. Beats takeout and the parking lot.

Ingredients

Ingredients for 4 servings

Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 4 cups cooked rice, day-old, cold from the fridge
  • 1 1/2 lb boneless skinless chicken thighs, diced small
  • 3 eggs, beaten
  • 1 cup frozen peas and carrots
  • 4 green onions, sliced, whites and greens split
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 3 tbsp cooking oil
  • salt and black pepper, to taste

Gear

  • Blackstone griddle
  • Two spatulas
  • Griddle bench scraper for chopping

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Steps

  1. Step 1: Break up the cold rice with your hands so there are no big clumps. Warm rice turns to mush, so don't skip the cold part.

  2. Step 2: Heat the griddle to medium-high and add 1 tbsp of oil. Season the chicken with salt and pepper and cook it in a single layer, turning, until browned and cooked through, about 8 minutes. Push it to a cooler side.

  3. Step 3: Add another tbsp of oil, scramble the eggs on the griddle, and chop them into small pieces.

  4. Step 4: Add the last tbsp of oil, then the peas and carrots, the white parts of the green onions, and the garlic. Cook 2 minutes.

  5. Step 5: Pile the rice on, spread it out, and let it sit a minute to toast before you flip it. Repeat a few times until it's hot and a little crispy in spots.

  6. Step 6: Mix everything together, drizzle the soy sauce and sesame oil over it, and toss. Taste, fix the seasoning, and top with the green parts of the green onions.

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Fried rice is the best way to use leftover rice and the worst way to count calories. Both of those are fine.

Tips

  • Spread the cooked rice on a sheet pan and chill it uncovered if you’re short on time.
  • Add a splash of oil if the rice starts sticking to the griddle.

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