Winner winner, chicken dinner! I love BBQ, but just as much I love chicken fried rice. Now that I own a griddle, I decided to make a homemade version. It was my first time preparing it on a griddle, and it turned out fantastic.
Table of Contents
- How to cook rice.
- Griddle time!
- Chicken Fried Rice Recipe
How to cook rice.
Before testing hibachi-style cooking on the griddle, prepare the rice. You can use a rice cooker, Instant Pot, or a simple saucepan. Day-old rice works best for fried rice because it’s drier and separates easily.
Start by rinsing the rice under cold water to remove excess starch; this helps the grains stay separate after cooking.
In a saucepan combine 2 cups uncooked rice, 4 cups water and a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover with a lid, and simmer until the water is absorbed. Avoid lifting the lid or stirring. When the liquid is gone, remove from heat and let rest a few minutes, then fluff with a fork.
For best results, refrigerate the rice for at least 24 hours, or use leftover white rice.
Griddle time!
Cube chicken breast and toss it with a tablespoon of cornstarch and a tablespoon of soy sauce. Chop one medium white onion.
Heat oil on the griddle and place the chicken and onions on separate areas. When they start to cook, add minced garlic and minced ginger to boost the flavor. Cook until fragrant and the chicken is nearly done, then combine the onion with the chicken and move them to one side of the griddle.
Wipe or oil the griddle again, then add the day-old rice and a bag of frozen peas and carrots. Break up any clumps of rice and spread it evenly. Mix in the chicken and onion, then add about one tablespoon Japanese-style barbecue sauce and one tablespoon sesame oil. Continue tossing the ingredients hibachi-style so everything heats evenly and picks up flavor.
Make a well in the center of the rice and add cubed butter and beaten eggs. Scramble the eggs in the well until just cooked, then fold them through the rice.
Finish by folding in about 1/2 cup chopped green onion and mixing once more. Adjust seasoning with black pepper or more soy sauce if desired.
My first attempt at homemade chicken fried rice was a hit—the whole family enjoyed it and we had plenty of leftovers.
Printer-friendly recipe below:
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Chicken Fried Rice
Ingredients
- 2 Cups Uncooked Rice
- 4 Cups Water
- Pinch of salt
- 2 lbs Chicken Breast
- 1 tbsp Corn Starch
- 1 tbsp Soy Sauce
- 1 White Onion
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 bag Frozen Peas and Carrots
- 1 tbsp Japanese BBQ Sauce
- 1 tbsp Sesame Oil
- 1 tsp Black Pepper
- 1/2 stick Butter
- 5 Eggs
Instructions
Cooking Rice Instructions:
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Start by rinsing the rice.
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In a saucepan combine 2 cups uncooked rice, 4 cups water, and a pinch of salt. Bring to a boil.
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Reduce heat to low, cover, and simmer until the water is absorbed. Do not lift the lid or stir.
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Let the rice cool and refrigerate for at least 24 hours or use leftover white rice.
Fried Rice Instructions:
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Cube the chicken and toss with cornstarch and soy sauce.
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Chop a medium white onion.
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Heat oil on the griddle and cook the chicken and onion on separate areas.
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Add minced garlic and minced ginger and cook until fragrant.
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Combine the onion with the chicken and move to the side of the griddle.
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Oil the griddle again and add the day-old rice and frozen peas and carrots.
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Mix in the chicken and onion, then add Japanese-style barbecue sauce and sesame oil. Continue to toss and heat evenly.
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Create a well in the rice, add cubed butter and beaten eggs, and scramble until cooked.
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Stir in 1/2 cup chopped green onion and mix to combine. Adjust seasoning to taste.
Nutrition
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