Ingredients:

  • 6 cups cooked long-grain white rice, chilled up to 48 hours
  • 2 tbsp avocado oil
  • 1 medium white onion, finely diced
  • 1 cup frozen peas and carrots, thawed and dried
  • 3 cloves garlic, minced
  • 4 large eggs, beaten
  • 1 lb chicken breast, diced into 1/2 inch cubes
  • 4 tbsp unsalted butter
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat and apply a thin layer of avocado oil across the surface.
  2. Place the diced chicken breast on the hottest zone of the griddle and sear until golden brown and fully cooked through.
  3. On a separate section of the griddle, sauté the diced onions, peas, and carrots until the onions are translucent and slightly softened.
  4. Move the meat and vegetables to a lower-heat zone. Spread the chilled rice in a thin layer over the high-heat section, pressing down with spatulas to maximize surface contact for the Maillard reaction.
  5. Create a well in the center of the rice and pour in the beaten eggs. Scramble the eggs quickly until set, then fold them into the rice.
  6. Add the butter, minced garlic, soy sauce, toasted sesame oil, and black pepper. Use two spatulas to toss and chop the mixture together until every grain is coated in the garlic butter emulsion and the rice is toasted.