Print

Crispy Blackstone Chicken Fried Rice Recipe with Easy Teriyaki Glaze

crispy blackstone chicken fried rice - featured image
Print Recipe

A quick and tasty fried rice dish featuring crispy chicken cooked on a Blackstone griddle and coated with a homemade teriyaki glaze, delivering a perfect balance of sweet, savory, and crunchy textures.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 3 cups cooked jasmine rice, chilled (day-old rice preferred)
  • 1 cup mixed vegetables (peas, diced carrots, corn)
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • ¼ cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon mirin or dry sherry (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Marinate the chicken by combining chicken pieces with 2 tablespoons soy sauce, rice vinegar, sesame oil, minced garlic, salt, and pepper. Let sit for 10 minutes.
  2. Prepare the teriyaki glaze by mixing ¼ cup soy sauce, honey, and mirin in a small saucepan over medium heat. Bring to a gentle simmer, whisk in cornstarch slurry, and cook until thickened, about 2 minutes. Remove from heat.
  3. Preheat Blackstone griddle to medium-high heat. Add 1 tablespoon oil and spread marinated chicken evenly. Let sear undisturbed for 3-4 minutes, then flip and cook until crispy and cooked through (internal temp 165°F). Remove and keep warm.
  4. Add more oil to griddle and scramble beaten eggs until just set. Remove and set aside.
  5. Add 1 tablespoon oil, garlic, ginger, and mixed vegetables to griddle. Stir-fry until tender but bright, about 3 minutes.
  6. Add chilled rice to vegetables, spread evenly, and press down gently. Let sit for a couple of minutes to crisp, then stir and repeat until golden crispy patches form, about 6-8 minutes.
  7. Return chicken and scrambled eggs to rice mixture. Pour teriyaki glaze over and toss quickly to coat. Stir in sliced green onions and sprinkle with sesame seeds.
  8. Serve immediately while hot and crispy.

Notes

Use day-old or chilled rice for best crispy texture. Let chicken sear undisturbed to develop a golden crust. Avoid boiling teriyaki glaze vigorously to prevent bitterness. Reheat leftovers in a hot skillet to maintain crispiness. Substitute tofu for a vegetarian version and coconut aminos for gluten-free glaze.

Nutrition

Keywords: fried rice, chicken fried rice, Blackstone griddle, teriyaki glaze, quick dinner, crispy chicken, easy recipe

Find it online: https://realityeats.com/crispy-blackstone-chicken-fried-rice-recipe-with-easy-teriyaki-glaze/