Easy Chicken Fried Rice on a Blackstone Griddle

Looking to turn your backyard into a Benihana? This easy chicken fried rice recipe is perfect for new Blackstone griddle owners. I like to cook the rice the night before or a few hours ahead of time. So keep that in mind as you plan out when to make this.

Ther recipe is first, then after that I go step-by-step through the whole cook, and a video is at the end. If you’ve never made fried rice on your griddle before, you’ll be good to go after this.

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Step-by-Step Instructions

1. Night Before - Cook the Rice

When making chicken fried rice on my Blackstone, I like to use jasmine rice. I also like to cook it the night before and store it in the fridge on a cookie sheet lined with parchment paper. Be sure to add a little oil to the parchment paper, or the rice will stick to it as it cools.

I always just follow the instructions on the back of the bag. Different types of rice cook differently, so I go with whatever the bag says. Two cups of uncooked jasmine rice makes about six cups of cooked rice, which is perfect for this recipe.

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If you prefer a different kind of rice, that’s totally fine—use what you like. Or if you already have a method that works for you, stick with it. If you want to see exactly how I make rice for fried rice, check out my blog post: How to Make Rice for Blackstone Chicken Fried Rice.

2. Prep Everything Before You Head to the Griddle

It’s important to prep everything before you head outside. Once you’re at the griddle, things move fast—and you don’t want to be running back into the house in the middle of cooking.

Start by cutting and marinating your chicken in Bachan’s Japanese BBQ sauce or a teriyaki you like. Then chop the green onions, mince the garlic, and measure out the peas and carrots.

I also like to portion out the soy sauce and sesame oil into small cups so they’re ready to go. I prefer to scramble the three eggs ahead of time, but you can crack and scramble them right on the griddle if that’s easier.

Finally, I cut my three tablespoons of butter into three separate 1-tablespoon pats. Since I add them at different points in the recipe, it helps to have them ready to go.

3. Cook the Chicken

Preheat your griddle to 375–400°F (medium low heat for about 10 minutes). I always use my ThermoPro surface thermometer to make sure we’re in the right range.

Use promo code JOHNNY10 to get 10% off the thermometer.

Add a layer of oil, then drop on your marinated chicken pieces (cut into ½-inch chunks). I used Banchan Japanese BBQ Sauce as the marinade — it’s like a rich teriyaki — but feel free to use whatever you’ve got.

Salt and pepper the chicken on the griddle (or before if you remember). Let it sear for about 3–4 minutes, then flip each piece individually for even cooking.

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Once the chicken is cooked on both sides, move it to a cooler zone on the griddle (or turn that burner to low) to keep warm. Don’t worry if it’s not fully done yet — it’ll keep cooking off to the side.

2. Cook the Veggies

Add more oil to the griddle, then toss on:

• Frozen peas and carrots (about 1½ cups)
• Chopped green onions
• A pad of butter

Let them cook for about 3 minutes, stirring occasionally. Salt and pepper to taste.

Now add your diced garlic and cook it for about a minute before mixing it in with the veggies. Once everything is looking good, move the veggies over next to the chicken to keep warm.

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3. Rice Time

Add another pad of butter and toss on your cold, cooked jasmine rice. This is key: Cold rice fries better and doesn’t get mushy. I used jasmine, but you can use any long-grain variety — just follow the cooking instructions on the bag. (Trust the bag over the old “2-to-1” water rule.)

Break up the clumps and spread the rice out on the griddle. Let it get that buttery griddle contact and season with salt and pepper.

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4. Combine Chicken & Veggies

Now bring your chicken and veggies back on top of the rice. Don’t worry, they’re not going to overcook — they’ll stay warm and juicy just sitting on top while the rice fries.

Give your spatulas a quick clean, then start flipping the rice to get a little crispy edge on both sides.

5. Add the Eggs

Make a well in the center of the rice. Check your griddle temp — around 300°F is perfect so the eggs don’t burn.

Add a little more butter, then pour in your three scrambled eggs. Salt and pepper them, then after about 40 seconds, start gently mixing them. Once they begin to set, mix them into the rest of the rice.

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6. Finishing Touches

Time to bring it all together. Pour on the soy sauce (about 4 tablespoons — don’t spill it like I did 😅) and mix well. Use both spatulas like a real backyard hibachi chef.

Turn off all burners, then drizzle sesame oil over the top. This is your finishing move — it gives your fried rice that signature takeout flavor.

Give everything one last good toss so the sesame oil hits every grain of rice.

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Serve It Up

I like to scoop mine into a pile and shape it into something that vaguely resembles a heart. Is it perfect? No. But it’s fun.

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Final Thoughts

This is one of the most satisfying cooks you can do on your Blackstone. It’s fast, fun, and flavorful — and it only gets better the more you make it.

If you want the to see the video, it’s below. And if you’re looking for 101 of my best everyday griddle recipes, check out my eBook:
👉 Griddle 101: The Complete Beginner's Guide to Flat Top Grilling

Thanks for reading, and as always — keep on griddling, friends.

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