Absolutely, using a Blackstone griddle to make homemade Hibachi-style chicken fried rice is a fantastic idea. It’s a delicious recipe packed with your favorite vegetables, scrambled eggs, and marinated chicken. You can enjoy restaurant-quality fried rice right in your own backyard.
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Blackstone chicken fried rice ingredients.:
When it comes to the chicken, I’m a big fan of thigh meat, but chicken breast works just as well. If you’re leaning towards the vegan side, there are some great vegan chicken options to explore.
For the rice, I personally prefer short-grain Calrose rice, but I know some folks love the aromatic jasmine rice. Whichever you choose, the secret sauce is using day-old rice that’s had a chance to lose a bit of moisture. If your rice is older than last week, it might be too dry, so aim for the sweet spot. You can speed up the drying process by spreading it out on a baking sheet and popping it in the fridge for a few hours.
Now, let’s talk fats! Olive oil and butter are my go-to choices for frying and flavoring the rice, but good ol’ vegetable oil is a solid option too.
Sesame oil is the flavor champion here, but we’re only adding a touch at the very end of the cooking process.
Green onions bring a delightful flavor and a pop of color to the dish. Yellow onions add a nice depth of flavor, and of course, no fried rice is complete without fresh garlic.
Oyster sauce is your secret weapon for an extra layer of flavor, and soy sauce brings the umami goodness.
Don’t forget the little delights! Sesame seeds add a tasty garnish, and beaten eggs bring richness to the dish. If you’re leaning toward vegan, JUST eggs are a great alternative.
To add some crunch and color, toss in some carrots. As for mushrooms, we’re fans, but you can certainly skip them if you’re in the “mushroom-haters” club.
White pepper’s my pick, but black pepper works just as well.
And if you want to get creative, consider optional ingredients like garlic powder, fresh ginger, onion powder, bell pepper, and frozen peas (straight from the freezer!). Feel free to add any fresh veggies you love. Get creative, it’s your fried rice adventure!
Time to give that chicken some love! We’re going to marinate it to make it extra tasty. Here’s the friendly breakdown:
- Start with your diced chicken and add some rice wine, soy sauce, and a pinch of salt. Give it a good mix.
- Now, here’s a nifty trick borrowed from Chinese restaurants – add a splash of water to the chicken. This little secret keeps the chicken moist, and it soaks up that water like a sponge.
- Next, toss in some green onions and minced garlic, and give it all another mix for that delightful flavor.
- To finish it off, sprinkle in some cornstarch, and mix until everything’s nicely coated.
And there you have it – your marinated chicken is all set to take your fried rice to the next level!
Cut your veggies into small pieces.
When it comes to rice, we’re lucky to have a fancy rice cooker at home, making things super convenient. But I totally get that not everyone has a high-end induction Cockoo rice cooker. Sure, you can swing by your local Chinese restaurant for some takeout rice, but I wanted to share something more accessible.
With the Instant Pot craze going strong, I stumbled upon this fantastic recipe for Instant Pot Asian rice, and it’s a game-changer. Here’s how it rolls:
- Measure out your rice.
- Give it a good rinse to get rid of excess starch.
- Let it soak for about 20 to 30 minutes.
- Pour off the water.
- Pop the rice into your trusty Instant Pot and add an equal amount of water to the rice.
- Set it to manual cook for two minutes and then let it naturally release (no heating) for ten minutes. Voilà, perfectly cooked rice!
After that, let the rice cool down for around an hour, transfer it to a bowl, and cover it up with plastic wrap. Pop it in the fridge, and it’s good to go whenever you’re ready to cook. For making fried rice it’s best to use day-old rice.
When you’re gearing up to make that delicious fried rice, just take your cold rice and break it into smaller clumps. No need to fuss over every single grain – we’re keeping things practical and delicious!
Time to fire up your griddle! Here’s the friendly play-by-play:
- Start by preheating your griddle over medium heat. While it’s warming up, gather all your ingredients. Having everything close at hand makes cooking a breeze.
- When you’re all set and ready to rock, crank up the heat to high on your griddle.
- Drizzle a bit of oil onto the griddle, then spread it out into a thin, inviting layer.
- It’s showtime! Add your rice and spread it out, so every grain gets in on the action. We’re all about maximizing that delicious contact.
- Time for the hearty veggies like onion, carrots, and mushrooms – toss them on and give ’em some space to shine.
- Don’t forget the marinated chicken, it’s the star of the show. Spread it out, and let the sizzle begin!
Let the griddle magic unfold, and soon you’ll have a mouthwatering fried rice masterpiece.
As the griddle dance continues, here are the next steps in your friendly hibachi-style fried rice adventure:
- After everything’s been sizzling away for about two minutes, it’s time to bring out your trusty hibachi spatulas. Start flipping things over, mixing the flavors and textures for that perfect blend.
- When it looks like your chicken is about halfway to flavor town, go ahead and add the softer veggies like squash. Plus, toss in some more of that fresh green onion – the more, the merrier!
- Now, it’s seasoning time for your rice. Drizzle on some butter, add a dash of soy sauce, and a dollop of oyster sauce. Let the flavors mingle and transform that rice into a delicious canvas.
- Once your chicken is almost ready to steal the spotlight, give everything a good mix. Stir-fry it all together, making sure each ingredient gets cozy with the others.
And there you have it, a hibachi-style fried rice that’s just waiting to be devoured. Enjoy your flavorful creation!
Time to make some room for those eggs! Here’s the next step in your hibachi-style fried rice adventure. Push the rice gently to the side, away from the center of your flat top. This creates a nice, open space in the middle, perfect for the upcoming egg-scrambling action.
- Add a touch of both oil and butter to this fresh space – the perfect combo for flavor and a little sizzle.
- Crack those eggs onto the grill and give them a good scramble. Let them dance and twirl until they’re perfectly scrambled.
- Now, take those fluffy scrambled eggs and lay them lovingly on top of your rice. It’s like a cozy blanket for your hibachi masterpiece.
- To complete the eggcellent fusion, go ahead and cut those scrambled eggs right into the rice. Let the egg-y goodness meld with the rest of the deliciousness.
And there you have it, a hibachi-style fried rice that’s as comforting as it is flavorful!
We’re almost there! Here’s the finishing touch for your hibachi-style fried rice:
- Turn off the burners, and let the sizzle simmer down.
- Drizzle some tantalizing sesame oil over your masterpiece – it’s the secret flavor enhancer.
- If you’re in the mood for some extra pizzazz, sprinkle on some sesame seeds and fresh green onions as a garnish. It’s all about that final flourish.
Your mouthwatering fried rice is now ready to be served and enjoyed. Time to dig in and savor every delicious bite!
You might also enjoy a recipe from my friend Sherry for a Blackstone wet burrito. Exploring new recipes is always a great way to expand your culinary horizons.
Of course, if you found this recipe helpful, feel free to share it with your friends! Sharing good food is a great way to spread joy.
- 1.3 pounds Chicken thigh
- 1 Tablespoon Sake
- 1 Tablespoon soy sauce
- 1 pinch salt
- 1/2 Tablespoon Water
- 1 pinch White pepper
- 1 clove garlic Fine minced
- 2 each Green onion
- 1/2 teaspoon Corn starch
- 2 cup rice Short grain Calrose
- 2 cups water
- 4 Tablespoons Butter
- 1 each Zucchini
- 6 each cremini mushrooms
- 1/4 each onion small
- 2 Tabelspoons Carrot fine minced
- 2 Tablespoons Oyster sauce
- 1/2 Tablespoon Soy Sauce
- 1/2 teaspoon sesame oil
- 4 each eggs
- 1 Tablespoon Butter
- 1/2 teaspoon sesame seeds
- 3 Tablespoons Olive oil
Prepare rice (day before)
- Rinse the rice then let it soak for 20 to 30 minutes.
- Drain the rice and add to Instant Pot. Manual cook for 2 minutes. Natural release for 10 minutes.
- Remove rice from Instant Pot and let cool for one hour.
- Place rice into a bowl and cover with plastic wrap. Stor in the fridge overnight.
- Shortly before cooking use your hands to break the rice into small clumps.
- To the diced-up chicken add rice wine, soy sauce, salt, water, white pepper, garlic, and green onion. Give it a good mix.
- Add the corn starch and give it a good mix, ensure no white specks of corn starch are remaining.
- Chop up the veggies into small pieces.
- Preheat the Blackstone griddle and arrange all of the ingredients close by.
- Add a thin layer of oil to the cooktop then add the rice to one area. The veggies (reserving the squash) in one area and the chicken in another area. Make sure everything is spread out for faster cooking.
- After about two minutes flip everything over and cook for another two minutes.
- Add the squash to the grill.
- To the rice add 4 Tablespoons butter, soy sauce, and oyster sauce. Mix the seasoning and butter into the rice.
- Mix everything together and move to allow room to cook the eggs.
- To a clean area of the griddle add oil and 1 Tablespoon of butter. Add the eggs and scramble them.
- After the eggs are cooked add them to the fried rice and combine.
- Turn off the burners and drizzle sesame oil onto the rice. Mix it in and garnish with sesame seeds and green onion.
- You are ready to serve.