Teriyaki Chicken Fried Rice on the Blackstone griddle is one of my favorite takes on fried rice. Teriyaki-marinated chicken adds a savory-sweet depth that pairs perfectly with rice and vegetables. It’s quick enough for a weeknight and consistently a hit with the whole family.
I enjoy changing up fried rice recipes and have shared other Blackstone griddle recipes, including hibachi-style fried rice. Using different proteins and sauces is a fun way to keep dinner interesting while still serving something everyone enjoys.
I use a 17-inch Blackstone for camping and a 36-inch at home for family meals. If you’re new to griddles, a guide to choosing and using an outdoor griddle is helpful before you start.
A few griddle accessories make this recipe easier: larger spatulas for tossing, a scraper to clean the surface, and a squirt bottle for oil so the eggs don’t stick while cooking.
Teriyaki Chicken Fried Rice Ingredients:
- Eggs
- Cooked white rice (preferably day-old or cooled)
- Frozen peas and carrots
- Salt and black pepper
- Soy sauce
- Sesame oil
- Minced garlic
- Boneless chicken thighs (you can use breasts, but thighs stay juicier)
- Teriyaki sauce or marinade (Yoshida or similar)
- Sesame seeds
- Worcestershire sauce
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How To Make Teriyaki Chicken Fried Rice On The Blackstone Griddle:
1. Prepare the chicken: Dice boneless chicken thighs into 1-inch pieces or strips. In a container combine sesame seeds, teriyaki sauce, teriyaki marinade (if using), and a splash of Worcestershire sauce. Toss the chicken in the mixture and refrigerate at least overnight to marinate.
2. Prepare the rice: Cook white rice a few hours before cooking the fried rice, or cook it the night before. Spread the cooked rice on a cookie sheet to cool and dry for an hour or two; cold, slightly dried rice fries up best.
3. Prep eggs and vegetables: Whisk eggs with a splash of water (for fluffiness) and season with salt and pepper. Measure out the frozen peas and carrots and mince the garlic.
4. Heat the griddle: Preheat your Blackstone to cooking temperature and re-oil the surface if needed. Use a slotted spoon to lift the marinated chicken from the sauce and place it on the hot griddle.
5. Cook rice and vegetables: When the chicken starts to brown, spread the rice in the center of the griddle, add the frozen peas and carrots and the minced garlic. Stir and move the rice occasionally so it fries evenly.
6. Cook the eggs: Pour the whisked eggs onto a clean area of the griddle and let them set. If the griddle looks dry, add a little vegetable oil. Scramble and chop the eggs, then mix them into the rice.
7. Combine and season: Drizzle soy sauce (and a little sesame oil if desired) over the rice and continue cooking while the chicken finishes. Mix the chicken into the rice or serve it on top—either way, combine everything before serving.
8. Serve: Transfer to a platter, sprinkle with extra sesame seeds if you like, and enjoy.
How To Store Leftover Blackstone Fried Rice
Store leftover fried rice in an airtight container in the refrigerator and eat within three days. Fried rice doesn’t freeze well, so refrigeration is best.
How To Reheat Blackstone Fried Rice
Reheat on the griddle or in a skillet over medium heat, stirring until warmed through. You can also microwave it covered with a damp paper towel to retain moisture.
Other Ingredients You Can Add To Fried Rice
- Char siu (Chinese BBQ pork)
- Diced steak
- Sausage or pulled pork
- Shrimp
- Turkey or ham
- Cauliflower rice
- Diced red bell pepper or white onion
- Ginger sauce or rice wine vinegar
- Extra sesame seeds or chili paste for heat
What To Serve With Fried Rice
- Grilled teriyaki pork tenderloin
- Grilled steak
- Lobster tail
- Garlic butter shrimp skewers
- Smoked chicken or pork chops
- Teriyaki pork kabobs
- Grilled pork steaks or cast-iron pork chops
Equipment
- Blackstone griddle
- Squirt bottle for oil
- Long griddle spatulas
- Mixing bowls
- Serving platter
Teriyaki Chicken Fried Rice On The Blackstone Griddle
Use teriyaki sauce to marinate chicken thighs, then fry them with cold rice, vegetables, and scrambled eggs on the griddle. Cold rice fries up nicely and the teriyaki chicken adds great flavor.
Ingredients
- 12 eggs
- 3 cups cooked white rice
- 16 oz frozen peas and carrots
- Salt and pepper
- Soy sauce
- Minced garlic
- 1 lb boneless chicken thighs
- Sesame seeds
- Teriyaki sauce/marinade
- Worcestershire sauce
Instructions
- Dice chicken into 1-inch pieces. Combine with sesame seeds, teriyaki sauce, teriyaki marinade, and Worcestershire sauce. Marinate in the fridge at least overnight.
- Cook white rice a couple hours before cooking fried rice, or the night before. Spread rice on a cookie sheet to cool and dry for an hour or two.
- Remove chicken from the fridge and let it come closer to room temperature while you prep.
- Whisk eggs with a splash of water and season with salt and pepper.
- Heat the Blackstone griddle and re-oil if needed.
- Use a slotted spoon to place marinated chicken on the hot griddle. When chicken begins to brown, spread rice in the center and add frozen vegetables and garlic. Stir occasionally while cooking.
- Scramble the eggs on a clean section of the griddle, adding a bit of oil if needed. Chop and mix the eggs into the rice.
- Drizzle soy sauce over the rice and continue cooking. Combine the chicken with the rice if desired.
- Serve and enjoy.
Notes
Other proteins and additions that work well in fried rice include char siu (Chinese BBQ pork), diced steak, sausage, pulled pork, shrimp, ham, and extra vegetables like bell pepper or onion. Adjust seasonings to taste and add chili paste for heat if you like.
