chicken fried rice- blackstone

on

chicken fried rice is a favorite at our house!



NEED: 

  • 2 cups cooked, day old rice 
  • boneless, chicken breasts or thighs (approximately 1 lb) *our family adds more chicken
  • baby bok choy, finely diced 
  • "matchstick carrots" finely diced **i use bolthouse 
  • green onion, finely diced *time saver: buy it pre-diced 
  • freshly grated ginger- to taste- 2 T ish
  • soy sauce, 2 T plus 1/4 cup 
  • sesame oil, 2 tsp plus 1 drizzle 
  • oyster sauce, 2 T 
  • neutral oil (such as canola or vegetable)- as needed
  • butter, 2 T
  • 2 eggs, scrambled in a bowl ready to cook
  • optional: garlic olive oil or minced garlic


DO: 

  • marinade chicken with 2 T soy sauce, 2 tsp sesame oil, ginger 
    • if you like garlic, add garlic olive oil 
    • if you are not garlic sensitive, add 1-2 T minced garlic
    • **this can be completed ahead of time- up to 3 days in the fridge
  • gather all of your ingredients on a cookie sheet/sheet pan 
  • preheat the blackstone 
  • lightly "coat" the blackstone with oil
  • add the chicken/ginger mix to the middle (hottest part) 
  • put the rice on the sides (or side- cooler parts)  (cold rice might be a bit stuck in the shape of the bowl- gently break it apart with the spatula)
  • cook chicken until fully cooked through. move to a cooler side of the griddle. 
  • add the butter to the rice, mix it up and move to the hotter section. 
  • flatten the rice 
  • cook for a little bit, then flip the rice (you are looking for a bit of a crust). 
  • on a cooler side, quickly scramble the eggs
  • dump the1/4 cup soy sauce, & oyster sauce on the rice, and add the veggies on top, and use your spatula to move the cooked eggs, and the chicken over. mix it all together. drizzle with sesame oil.
  • flatten in onto the griddle for one last quick sear. 


ADDITIONAL NOTES: 

  • day old rice... but not MORE than one day old. rice goes rancid kind of quick- just be careful :) We use day old rice, and then use up any leftover fried rice within a day (so total of 3 days). if we are not going to eat it within that time period, i freeze the leftovers in individual bowls to heat up for lunches!
  • this recipe can be adapted to meet your family's tastes!
    • love red pepper? add some!
    • don't need to "hide" the veggies, cut them a bit bigger! 
    • love meat? add more! 
    • don't love meat? don't add it! 
    • store does not have chicken? use pork loin chops! 
  • prepping bok choy: 
    • slice off the chunky bottom part 
    • rinse the "stalks" and then wipe each one with a paper towel (gets any residual dirt off) 
    • stack similar sized stalks and cut off the green tops- set those aside 
    • chop the stack of stalks into bite sized bits (my family does better when i hide the veggies so i cut them into TINY bites). 
    • take the leafy green parts, roll them up and slice/dice into bites you want 
    • repeat with the rest of the bok choy 
    • TIP FOR STORING: 
      • line a bowl with a paper towel 
      • add some bok choy 
      • add another paper towel 
      • put the rest of the bok choy 
      • add a paper towel to the top 
      • put the lid on 
      • put in the fridge 


ADAPTATION FOR USING A WOK OR LARGE FRYING PAN: 

  • marinade chicken with 2 T soy sauce, 2 tsp sesame oil, ginger 
    • if you like garlic, add garlic olive oil 
    • if you are not garlic sensitive, add 1-2 T minced garlic
    • **this can be completed ahead of time- up to 3 days in the fridge
  • gather all of your ingredients and place on the counter near by
  • preheat the wok or frying pan
  • lightly "coat" pan with oil
  • add the chicken/ginger mix
    • fully cook 
    • remove and place in a clean bowl 
  • add a bit more oil if needed, quickly scramble the egg
    • remove and add to the same bowl as the cooked chicken
  • add a bit more oil if needed, add rice (cold rice might be a bit stuck in the shape of the bowl- gently break it apart with the spatula)
  • add the butter to the rice, mix it up
  • flatten the rice against the sides of the wok/pan
  • cook for a little bit, then flip the rice (you are looking for a bit of a crust). 
  • dump the1/4 cup soy sauce, & oyster sauce on the rice, and add the veggies, chicken and scrambled egg on top.
  • mix it all together. drizzle with sesame oil.
  • flatten it onto the wok/pan for one last quick sear. 

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