This Blackstone Teriyaki Chicken Fried Rice brings together classic Japanese-inspired flavors and the high-heat sear that only a griddle can deliver.

There’s something magical about cooking on a Blackstone griddle — the sound of sizzling rice, the aroma of teriyaki sauce, and the golden bits of chicken crisping to perfection.

Perfect for a weeknight dinner or your next backyard cookout, this dish is fast, flavorful, and totally satisfying.

You can customize it with your favorite vegetables, add extra protein, or even toss in a fried egg for extra richness.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 lb boneless, skinless chicken thighs or breasts, diced
• 2 tablespoons teriyaki sauce (plus extra for drizzling)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil (for cooking)
• 1 cup frozen peas and carrots (thawed)
• 2 eggs, lightly beaten
• 2 green onions, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your Blackstone griddle to medium-high heat and drizzle with vegetable oil.
2. Season the diced chicken with salt and pepper, then place it on the griddle. Cook until browned and cooked through, about 5–7 minutes.
3. Add minced garlic and stir for 30 seconds until fragrant.
4. Push the chicken to one side and add the peas, carrots, and green onions. Cook for 2–3 minutes until heated through.
5. Pour the beaten eggs onto the griddle and scramble until fully cooked, then mix them with the vegetables and chicken.
6. Add the cooked rice to the griddle, breaking up any clumps with your spatula.
7. Drizzle the teriyaki sauce, soy sauce, and sesame oil over the rice. Stir everything together until evenly coated and heated through.
8. Taste and adjust seasoning with extra teriyaki or soy sauce if desired.
9. Serve hot straight off the griddle and garnish with extra green onions or sesame seeds.

Tips or Variations

• Use cold rice: Day-old rice gives the best fried rice texture — less sticky and crispier on the griddle.
• Add veggies: Try bell peppers, corn, or zucchini for more color and crunch.
• Spice it up: Add a splash of sriracha or sprinkle chili flakes for a kick.
• Protein swap: Substitute shrimp, beef, or tofu for the chicken to mix it up.

Conclusion

This Blackstone Teriyaki Chicken Fried Rice is a crowd-pleaser that’s both simple and irresistible.
With just a few pantry staples and your flat-top grill, you’ll have a restaurant-quality meal in minutes.
Serve it as a main dish or as a side to your favorite grilled meats — either way, it’s sure to impress.

Try it tonight and bring the flavors of a Japanese hibachi right to your backyard!

Blackstone Teriyaki Chicken Fried Rice

Ingredients

• 2 cups cooked jasmine rice (day-old preferred)
• 1 lb chicken thighs or breasts, diced
• 2 tbsp teriyaki sauce (plus more for drizzling)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 cup frozen peas and carrots (thawed)
• 2 eggs, beaten
• 2 green onions, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the Blackstone griddle to medium-high heat and add vegetable oil.
2. Season chicken with salt and pepper, then cook until golden and done, about 5–7 minutes.
3. Add minced garlic and stir for 30 seconds until fragrant.
4. Push chicken aside and sauté peas, carrots, and green onions for 2–3 minutes.
5. Scramble eggs on the griddle and mix with vegetables and chicken.
6. Add rice, breaking up any clumps with a spatula.
7. Drizzle teriyaki sauce, soy sauce, and sesame oil. Stir-fry until evenly coated.
8. Serve hot with extra teriyaki sauce or sesame seeds on top.