Ingredients:

  • 1.5 lbs chicken breast, cut into 1/2-inch cubes
  • 4 cups cooked jasmine rice, chilled overnight
  • 3 large eggs, beaten
  • 1 cup frozen peas and carrots, thawed
  • 1 small white onion, finely diced
  • 3 tbsp salted butter
  • 3 tbsp low sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp black pepper
  • 3 tbsp avocado oil

Instructions:

  1. Preheat your Blackstone griddle to medium high heat, aiming for a surface temperature between 400°F and 425°F. Apply a thin layer of avocado oil across the cooking surface until it begins to shimmer and barely smoke.
  2. Place the cubed chicken on one side of the griddle and season with black pepper. On the opposite side, add the diced onions, peas, and carrots. Toss frequently with spatulas until chicken is seared and golden on all sides. Note: Keep the chicken and veggies separate initially to ensure the chicken gets a clean sear without the steam from the vegetables.
  3. Spread the chilled jasmine rice in a thin layer across the griddle surface to maximize contact and develop 'wok hei' smokiness. Fry 10 minutes until the grains begin to turn golden and crackling.
  4. Create a well in the center of the rice and pour in the beaten eggs. Scramble quickly until just set and velvety, then incorporate into the rice and chicken mixture.
  5. Add the garlic and ginger directly onto the rice. Pour the soy sauce, oyster sauce, and sesame oil over the mixture. Note: Adding aromatics now prevents them from burning against the bare metal.
  6. Fold in the salted butter, tossing everything together until the rice is evenly glazed and mahogany in color.
  7. Check the chicken for an internal temperature of 165°F. Note: The small cubes cook incredibly fast on the flat top.
  8. Spread the mixture flat one last time for 60 seconds until you hear a distinct popping sound from the bottom layer of rice.
  9. Remove the rice from the heat immediately using your spatulas and a large tray.
  10. Serve hot, garnished with fresh scallions if desired.