Blackstone Fried Rice
This Healthy Chicken Fried Rice on the Blackstone griddle is more delicious than your favorite takeout! This sticky rice dish is gluten free, soy free, and is packed with good for you veggies and protein.
Servings 6
Calories 387kcal
Equipment
- Blackstone Griddle or other flat top grill
- hibachi spatulas
Ingredients
For Marinade
- 1 ½ lbs boneless, skinless chicken thighs cut into bite sized pieces
- ¼ cup coconut aminos
- 2 tbsp avocado oil
- 2-4 cloves garlic minced
For Fried Rice
- 4 cups cooked and cooled jasmine rice see notes
- 2 tbsp coconut aminos plus more for serving
- ½ large white onion diced
- ½ cup carrots diced
- ⅓ cup red bell pepper diced
- ½ cup frozen green peas
- 3 large eggs
- green onion for garnishing
- avocado oil as needed for cooking
Instructions
- Add all marinade ingredients to a bowl and combine.
- Add chicken and marinade to a large bowl or plastic bag and marinade for 30 minutes up to 24 hours prior to cooking.
- Pre-heat blackstone griddle for 10 minutes. Reduce the heat to low and add the marinaded chicken (along with the marinade juices) to a well oiled griddle. Allow to cook for 3-4 minutes until the chicken begins to brown.
- Add the onion, carrots, and red bell pepper to the griddle (adding more oil if needed to prevent sticking). Allow veggies to cook until onions become translucent, approximately 2-3 minutes, while continuing to move and flip the chicken to prevent it from burning.
- Add the rice to the griddle (adding more oil if needed to prevent sticking) and mix with 2 tbsp coconut aminos.
- Combine the veggies and rice and then add the peas to the rice and mix them in well.
- Add the eggs to the griddle and let cook for about 2 minutes until the whites of the eggs are nearly cooked. Then scramble the eggs with the spatula and allow to cook through completely.
- Mix all ingredients together, top with green onions, and season with additional coconut aminos, salt, and pepper if desired. Enjoy!
Notes
Ingredient Notes
- Cold Rice - This recipe requires that the rice be pre-cooked. I highly recommend using precooked frozen rice that you would find in the freezer section such as this Grain Trust Organic Steamed Rice. I use frozen Jasmine rice or Basmati rice and simply heat it up in the microwave (according to the directions) and let it cool before using.
- If using regular uncooked rice, I recommend cooking it the day before and leaving it in the fridge overnight before using it in this recipe. This will help the rice to dry out and prevent your fried rice from becoming soggy or sticking together.
- Coconut Aminos - Using coconut aminos in this recipe keeps it gluten and soy free! I highly recommend the brands Big Tree and The New Primal as the consistency and flavor of these brands is fantastic.
- Avocado Oil - this can be substituted for olive oil as well. I enjoy using avocado oil for it’s high smoke point and mild flavor.
- Chicken Thighs - thighs are a great and flavorful option for this recipe but if you’re not a fan of dark meat, you can certainly swap for chicken breast or even ham, pork chops, or you can omit the meat all together.
- Veggies - This recipe is so versatile in that you can substitute for or add in all of your favorite veggies.
- This recipe is best stored in an airtight container in the fridge for up to 4 days. To reheat simply warm in a pan with a small amount of oil until heated thoroughly or heat in the microwave.
Nutrition
Calories: 387kcal | Carbohydrates: 38g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 485mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2296IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg