Blackstone Teriyaki Chicken Fried Rice is one of those recipes I keep coming back to whenever I want big flavor, fast cooking, and a meal that makes everyone happy. From the first sizzling sound on the griddle to the final glossy coating of teriyaki sauce, this dish delivers restaurant-style results right in your backyard. I love how the Blackstone griddle gives the rice that slightly crispy texture while still keeping everything tender and juicy. It is the kind of meal that feels fun to cook and even better to eat.
What makes this Blackstone Teriyaki Chicken Fried Rice so appealing is the balance of flavors. You get savory soy sauce, sweet and sticky teriyaki, tender chicken, fluffy rice, and crisp vegetables all working together. Cooking it on a flat-top griddle means everything happens quickly and evenly, which is perfect when I am feeding a crowd or just want dinner done without a pile of dishes. This recipe is designed for six servings, making it ideal for family dinners, weekend cookouts, or casual gatherings with friends.
I also appreciate how flexible this recipe is. Once you understand the basics, you can adjust the vegetables, change the protein, or even make it spicier without losing the heart of the dish. If you are new to griddle cooking, this is a great place to start. If you are already a Blackstone fan, this teriyaki chicken fried rice deserves a regular spot in your rotation. It is bold, comforting, and incredibly satisfying every single time.
Blackstone Teriyaki Chicken Fried Rice
Ingredients for Blackstone Teriyaki Chicken Fried Rice
- 4 cups cooked and cooled long-grain white rice (day-old rice works best)
- 2 pounds boneless, skinless chicken thighs or chicken breast, diced into bite-sized pieces
- 3 tablespoons vegetable oil or avocado oil, divided
- 1 cup teriyaki sauce, plus extra to taste
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 large onion, diced
- 1 1/2 cups frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 4 large eggs, lightly beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust based on soy sauce and teriyaki sauce)
- 3 green onions, sliced for garnish
- Optional: sesame seeds for garnish
Instructions
- Preheat your Blackstone griddle to medium-high heat. Once hot, add one tablespoon of oil and spread it evenly across the cooking surface. This ensures nothing sticks and helps build that signature griddle flavor.
- Add the diced chicken to the griddle in a single layer. Season lightly with salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned on the edges.
- Drizzle the chicken with about half of the teriyaki sauce and one tablespoon of soy sauce. Toss to coat evenly and let it cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the chicken. Move the chicken to one side of the griddle.
- Add another tablespoon of oil to the empty side of the griddle, then add the diced onion. Cook for 2 to 3 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn it.
- Add the peas and carrots to the onion and garlic mixture. Cook for 2 to 3 minutes, stirring frequently, until heated through.
- Push the vegetables to the side and pour the beaten eggs directly onto the griddle. Let them set for a few seconds, then gently scramble until just cooked.
- Add the cooked rice to the center of the griddle. Spread it out into an even layer and let it sit undisturbed for 1 to 2 minutes to develop a slight crisp.
- Drizzle the remaining oil and sesame oil over the rice, then add the remaining soy sauce. Stir everything together, combining the rice, vegetables, eggs, and aromatics.
- Return the teriyaki chicken to the center of the griddle and mix it thoroughly with the rice. Add the remaining teriyaki sauce and toss until everything is evenly coated.
- Cook for an additional 3 to 5 minutes, stirring occasionally, until the fried rice is hot, well combined, and lightly crisped in spots.
- Taste and adjust seasoning with more teriyaki sauce, soy sauce, or pepper as needed. Garnish with sliced green onions and sesame seeds before serving.
Tips or Variations for Blackstone Teriyaki Chicken Fried Rice
One of my favorite tips for perfect Blackstone Teriyaki Chicken Fried Rice is using cold, day-old rice. Fresh rice tends to be too soft and can turn mushy on the griddle, while chilled rice fries up beautifully and absorbs the sauce without falling apart. If you only have fresh rice, spreading it on a tray and chilling it in the refrigerator for an hour can help.
Chicken thighs are my go-to choice because they stay juicy and flavorful, but chicken breast works just as well if you prefer leaner meat. Just be careful not to overcook it. You can also swap the chicken for shrimp, steak, or even tofu for a different spin on this dish.
If you like heat, adding a drizzle of sriracha or a sprinkle of crushed red pepper flakes takes this fried rice to another level. For extra vegetables, I often toss in sliced bell peppers, mushrooms, or zucchini, especially when I want to stretch the meal a bit further.
Another variation I enjoy is using brown rice or jasmine rice for a slightly different texture and flavor. No matter how you customize it, the key is keeping everything moving on the griddle and tasting as you go. That is what makes this Blackstone Teriyaki Chicken Fried Rice feel both effortless and impressive.
Conclusion
Blackstone Teriyaki Chicken Fried Rice is more than just a quick dinner; it is a fun, flavorful experience that brings people together around the griddle. I love how this recipe combines simple ingredients with bold, satisfying flavors, all cooked in one place. It is hearty enough to serve as a main dish and versatile enough to adapt to whatever you have on hand.
If you are looking for a reliable, crowd-pleasing griddle recipe, I truly believe this one will not disappoint. Give it a try, make it your own, and enjoy every bite. Once you see how easy and delicious Blackstone Teriyaki Chicken Fried Rice can be, it just might become one of your most-requested meals.
Blackstone Teriyaki Chicken Fried Rice
What makes this Blackstone Teriyaki Chicken Fried Rice so appealing is the balance of flavors. You get savory soy sauce, sweet and sticky teriyaki, tender chicken, fluffy rice, and crisp vegetables all working together. Cooking it on a flat-top griddle means everything happens quickly and evenly, which is perfect when I am feeding a crowd or just want dinner done without a pile of dishes.
Ingredients
- 4 cups cooked and cooled long-grain white rice (day-old rice works best)
- 2 pounds boneless, skinless chicken thighs or chicken breast, diced into bite-sized pieces
- 3 tablespoons vegetable oil or avocado oil, divided
- 1 cup teriyaki sauce, plus extra to taste
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 large onion, diced
- 1 1/2 cups frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 4 large eggs, lightly beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust based on soy sauce and teriyaki sauce)
- 3 green onions, sliced for garnish
- Optional: sesame seeds for garnish
Instructions
- Preheat your Blackstone griddle to medium-high heat. Once hot, add one tablespoon of oil and spread it evenly across the cooking surface. This ensures nothing sticks and helps build that signature griddle flavor.
- Add the diced chicken to the griddle in a single layer. Season lightly with salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned on the edges.
- Drizzle the chicken with about half of the teriyaki sauce and one tablespoon of soy sauce. Toss to coat evenly and let it cook for another 1 to 2 minutes until the sauce thickens slightly and clings to the chicken. Move the chicken to one side of the griddle.
- Add another tablespoon of oil to the empty side of the griddle, then add the diced onion. Cook for 2 to 3 minutes until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn it.
- Add the peas and carrots to the onion and garlic mixture. Cook for 2 to 3 minutes, stirring frequently, until heated through.
- Push the vegetables to the side and pour the beaten eggs directly onto the griddle. Let them set for a few seconds, then gently scramble until just cooked.
- Add the cooked rice to the center of the griddle. Spread it out into an even layer and let it sit undisturbed for 1 to 2 minutes to develop a slight crisp.
- Drizzle the remaining oil and sesame oil over the rice, then add the remaining soy sauce. Stir everything together, combining the rice, vegetables, eggs, and aromatics.
- Return the teriyaki chicken to the center of the griddle and mix it thoroughly with the rice. Add the remaining teriyaki sauce and toss until everything is evenly coated.
- Cook for an additional 3 to 5 minutes, stirring occasionally, until the fried rice is hot, well combined, and lightly crisped in spots.
- Taste and adjust seasoning with more teriyaki sauce, soy sauce, or pepper as needed. Garnish with sliced green onions and sesame seeds before serving.