Ingredients
Scale
- 2 boneless skinless chicken breasts (diced into 1-inch pieces)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 4 cups cooked white rice (cold, preferably day-old)
- 3 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas and diced carrots blend
- 3 large eggs (lightly beaten)
Instructions
- Preheat Griddle: Set your Blackstone griddle to medium-low heat (approx. 350°F).
- Cook Chicken: Add vegetable oil to the hot griddle. Place diced chicken on top and sauté, flipping occasionally, until fully cooked (4–6 minutes). Move to a cooler zone.
- Sauté Veggies: Add the frozen peas and carrots to the hot zone. Cook for 3–5 minutes until soft. Move aside with chicken.
- Scramble Eggs: Pour beaten eggs onto the griddle. Let them set, then scramble. Move to the side.
- Fry Rice: Add cold rice to the griddle. Pour over sesame oil, soy sauce, salt, and pepper. Stir-fry for 3–4 minutes until crispy.
- Combine Everything: Mix in the cooked chicken, vegetables, and eggs. Toss together until evenly coated and hot.
- Serve Immediately: Garnish with green onions or sesame seeds, if desired.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Fat | 18g |
| Saturated Fat | 3.5g |
| Protein | 29g |
| Carbohydrates | 38g |
| Fiber | 3g |
| Sugar | 2g |
| Cholesterol | 185mg |
| Sodium | 730mg |
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American, Asian-Inspired