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Crispy Blackstone Hibachi Fried Rice with Teriyaki Chicken

Blackstone Hibachi Fried Rice - featured image
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A quick and flavorful hibachi-style fried rice with tender teriyaki chicken, cooked to crispy perfection on a Blackstone griddle. Perfect for easy weeknight dinners or outdoor cooking.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 3 cups cooked jasmine rice, day-old and chilled
  • 2 tablespoons vegetable or canola oil
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 1/2 cup diced carrots
  • 1/2 cup green peas, frozen or fresh
  • 2 green onions, sliced thinly
  • Salt and pepper to taste
  • 2 tablespoons soy sauce for seasoning

Instructions

  1. Marinate the chicken: In a bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss chicken thighs in the mixture and let sit for 30 minutes if possible.
  2. Prep vegetables and rice: Dice onion and carrots, slice green onions, and measure out chilled cooked jasmine rice.
  3. Cook chicken on the Blackstone griddle over medium-high heat with a little oil. Sear chicken without moving for 3-4 minutes, then toss and cook until caramelized and cooked through, about 8-10 minutes total. Remove and set aside.
  4. Add 2 tablespoons oil to the griddle. Cook onions and garlic until fragrant, about 1-2 minutes. Push to the side and scramble beaten eggs quickly, then mix with veggies.
  5. Spread rice on the griddle and let sit undisturbed for 2-3 minutes to crisp. Stir in carrots and peas, season with salt, pepper, and 2 tablespoons soy sauce. Continue cooking and tossing every minute to develop crispy bits.
  6. Return cooked teriyaki chicken to the griddle and mix into the fried rice. Toss gently to coat and crisp together.
  7. Sprinkle sliced green onions over the top, toss once more, and remove from heat.

Notes

Use day-old chilled rice for best crispiness. Avoid overcrowding the griddle to prevent steaming. Use a metal spatula to scrape and flip rice for crispy edges. Control heat to medium-high to avoid burning. Marinate chicken for at least 30 minutes for deeper flavor. Reheat leftovers in a hot skillet or griddle to revive crispiness; avoid microwaving.

Nutrition

Keywords: hibachi fried rice, teriyaki chicken, Blackstone griddle, crispy fried rice, easy dinner, outdoor cooking, quick recipe

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