chicken fried rice

Fried rice is so much fun to make on the griddle and chicken fried rice is one of my favorites. This is a basic recipe so feel free to add more veggies or meat and go wild.

Chicken Fried Rice

My three take aways.
1. When making fried rice on a griddle make a lot. Leftovers are great for lunches or meals later in the week.
2. I prefer chicken thighs because I think they don't dry out as much in this recipe but feel free to use breasts.
3. Don't skip the sesame oil, I really feel like this is what gives it the take out taste.
Print Recipe

Ingredients
  

  • 4 tbsp Butter unsalted
  • 2 tbsp Canola or Vegetable oil
  • 1 lb Chicken Thighs diced
  • 1½ Cups Peas and Carrots frozen
  • ½ Onion diced
  • 3 green onions sliced
  • 3 cloves garlic minced
  • 3 eggs lightly beaten
  • 4 Cups Jasmine rice cooked
  • 4 tbsp Soy Sauce
  • 2 tbsp Teriyaki Sauce
  • 2 tbsp Toasted Sesame Oil
  • 1 tsp Salt and Pepper

Instructions
 

  • Heat Griddle to 375-400 degrees. (That's Med on my Camp Chef) Put down oil.
  • Salt and Pepper chicken pieces then place on Griddle. Cook for 3 to 5 minutes. Then add Teriyaki sauce to chicken.
  • Cooke Eggs in oil scrambling them on the griddle, move to front corner to hold warm when finished.
  • Move diced chicken over add butter and cook peas, carrots, and green onion in chicken juices for 2 minutes or until soft.
  • Add Garlic cook for 1 more minutes.
  • Add Rice, chicken, and eggs.
  • Drizzle with Soy Sauce then cook for 4 to 5 minutes.
  • Add Sesame Oil at the end then toss and enjoy!
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