Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/2 cup white onion, finely diced
  • 1 cup frozen peas and carrots blend, thawed
  • 3 large eggs, lightly beaten
  • 3 stalks green onions, sliced into 1-inch pieces
  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 1/2 tsp ground ginger
  • 6 cups cooked long-grain white rice, chilled overnight

Instructions:

  1. Whisk together the soy sauce, dark soy sauce, sesame oil, sugar, and ginger in a bowl until the sugar dissolves. Break up the chilled rice with your hands to remove any large clumps.
  2. Set Blackstone griddle to medium-high heat. Apply oil and spread diced chicken across the surface. Sear undisturbed for 3-4 minutes until golden-brown, then toss and cook until the internal temperature reaches 165°F (74°C). Move chicken to the cooler edge of the griddle.
  3. Add another splash of oil to the center of the griddle. Sauté diced onions and peas/carrots for 3-5 minutes until translucent and slightly charred. Add minced garlic during the final 60 seconds.
  4. Push chicken and vegetables to the sides. Spread the chilled rice in a thin, even layer and let it sit for 2 minutes to crisp the bottom. Use spatulas to chop and flip the rice, then incorporate it with the chicken and vegetables.
  5. Create a well in the center of the rice mixture. Pour in beaten eggs and scramble until just set. Pour the prepared fried rice sauce evenly over the mixture and toss vigorously for 2-3 minutes until absorbed and glistening.
  6. Fold in the sliced green onions just before removing from heat.