This Healthy Chicken Fried Rice on the Blackstone is more delicious than your family favorite takeout! This sticky rice dish is gluten free, soy free, and is packed with good for you veggies and protein.
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Why You'll Love This Recipe
- It's Delicious! This recipe will definitely become a favorite for the whole family! The sticky rice along with the veggies and chicken make the perfect combo. For a complete meal, serve it alongside this Blackstone Beef and Broccoli Stir Fry!
- Gluten-Free and Soy-Free - Using coconut aminos keeps this recipe gluten and soy free! If you’re looking for more soy-free alternatives definitely try this Whole30 Teriyaki Sauce.
- Quick and easy - One of my favorite things about the blackstone (or any flat top grill) is how quickly and evenly it cooks and clean up is a breeze! But even on the stovetop, this recipe comes together quickly for a fast meal.
- Customizable - I love a good customizable recipe that is very difficult to mess up. Try swapping (or adding) your favorite veggies in this recipe, or swapping out the thighs for pork-chops, ham, or chicken breast!
Ingredients Needed
For Chicken Marinade
For Fried Rice
Ingredient Notes
- 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.
- Cold Rice - Frozen pre-cooked rice that has been heated in the microwave and then cooled works great for this recipe. You can also use leftover rice! See more tips below on this.
- Coconut Aminos - Using coconut aminos in this recipe keeps it gluten and soy free and is a great substitute for soy sauce! I highly recommend the trying either Big Tree or The New Primal coconut aminos as the consistency and flavor of these brands is fantastic. Note - Additional coconut aminos will be used for seasoning the rice.
- 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. Note - Additional cooking oil will be needed for the griddle - avocado oil is a great option for this as well.
- Veggies - This recipe is so versatile in that you can substitute the frozen peas, carrots, bell pepper for your favorite fresh vegetables or add them all in together!
- Eggs - Feel free to add more or less eggs based on your taste preference!
How To Make This Recipe: Step by Step
- Add all marinade ingredients to a small 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 the blackstone (or other flat top griddle) for 10 minutes on medium high heat. 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. Use your hibachi spatulas to move the chicken often to ensure even cooking (plus... it's the funnest part!)
- Add the diced onions, 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.
Note: If the chicken begins to reach doneness, move it to a cooler side of the griddle until you're ready to mix it into the fried rice. - 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 (you can also add beaten eggs straight to the griddle).
- The last step is to mix all of the ingredients together, top with green onions, sesame seeds, and season with additional coconut aminos, salt, and pepper if desired. Enjoy!
Stove-Top Fried Rice
This recipe can easily be made on the stove top on a large griddle or in a large skillet over medium heat. Follow the directions as written and increase the cooking time as needed to ensure the chicken reaches 165F.
You will also have to be more vigilant in stirring the dish on the stove-top to make sure it doesn’t burn.
Recipe FAQ's
Do I have to use pre-cooked rice for fried rice?
Yes, the best chicken fried rice recipes require that the rice be pre-cooked and then cooled. 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 long grain rice, I recommend cooking it the day before, leaving it in the fridge overnight and using cold, day-old rice for this recipe. This will help the rice to dry out and prevent your fried rice from becoming soggy or sticking together.
What’s the best way to store this recipe?
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.
What should I serve this fried rice with?
This recipe is great served as a main dish or as a side dish. It goes great with these Asian Pork Meatballs or these Smoked Shrimp Skewers!
More Blackstone Griddle Recipes
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📖 Recipe
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.
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: 387kcalCarbohydrates: 38gProtein: 29gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 201mgSodium: 485mgPotassium: 453mgFiber: 2gSugar: 2gVitamin A: 2296IUVitamin C: 17mgCalcium: 47mgIron: 2mg
Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!
This was my first time making fried rice, and I'll use no other recipe!!
I made it in a large skillet so just had to cook it a bit longer, but it was all so tender and delicious! The only change was that I used soy sauce instead of coconut aminos because I already had it. My husband and mother also loved it 🙂
Hi Whitney! Thank you so much for taking the time to leave a review! I'm so happy you enjoyed the dish! - Emilee