Making chicken fried rice griddle recipe was a game changer. The high heat gave the rice that irresistible crisp texture, while locking in flavor from the soy sauce and garlic.
I confirmed it during a backyard dinner people kept going back for seconds. What makes it stand out is how it blends with so many things veggies, scrambled eggs, even leftover steak.
It absorbed the smoky char from the griddle, which made every bite rich and layered. I tried it with kimchi once and another time tossed in pineapple it worked both times.
That’s the beauty of it. Whether I’m craving something savory or want to clean out the fridge, it adapts.
It became more than just a dish it turned into a way to feed everyone something fast, hot, and satisfying. That deep umami hit just seals the deal.
Why Peoples Like Chicken Fried Rice Griddle Recipe?
People love chicken fried rice made on a griddle because it combines bold flavors, crispy textures, and the fun of sizzling, high-heat cooking.
The griddle allows everything chicken, veggies, eggs, and rice to cook evenly with a slight char that adds depth and smokiness.
It’s quick, customizable, and perfect for feeding a crowd, making it a favorite at cookouts and backyard gatherings. Plus, watching it all come together on a hot griddle is just plain satisfying!
How To Prepare Chicken Fried Rice Griddle Recipe?
Recipe Overview
🕐 Prep Time: 20 minutes
🔥 Cook Time: 20 minutes
⏳ Total Time: 40 minutes
🍹 Course: Main Course
🌴 Cuisine: Asian-Inspired / American Griddle-Style
⭐ Difficulty: Easy to Moderate
🔥 Calories: 420 kcal per serving (estimate)
🧉 Yield: Serves 6
🛠️ Kitchen Utensils Needed
- Griddle or large flat skillet
- Spatula or metal turner
- Mixing bowls
- Measuring spoons & cups
- Knife and cutting board
🧂 Ingredients
Main:
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups Calrose short-grain rice (cooked and chilled)
- 1 cup diced onion
- 6 cremini mushrooms, sliced
- 1 zucchini, diced
- 4 tablespoons butter
- 2 tablespoons oyster sauce
Egg Mixture (Rice Seasoning):
- 2 large eggs, beaten
- ½ tablespoon water
- 2 teaspoons avocado oil
- 1 teaspoon sugar
Seasonings & Aromatics:
- 1 clove garlic, finely minced
- 1 pinch white pepper (or to taste)
📝 Instructions
1. Prepare the Rice:
Cook 2 cups of Calrose rice ahead of time. Chill the rice for at least 2 hours or overnight for best texture.
2. Mix Egg Seasoning:
In a small bowl, beat 2 eggs with ½ tablespoon of water, 2 teaspoons avocado oil, and 1 teaspoon sugar. Set aside.
3. Prep the Ingredients:
Dice chicken breasts, zucchini, and onions. Slice mushrooms and mince the garlic.
4. Preheat the Griddle:
Heat the griddle to medium-high heat. Add 1 tablespoon of butter to one side and a bit of avocado oil to the other.
5. Cook the Chicken:
Add diced chicken to the oiled side of the griddle. Cook for 5–7 minutes until fully cooked and golden brown. Season lightly with salt and pepper (optional). Push to the side of the griddle.
6. Saute the Veggies:
On the buttered side, add onions, garlic, zucchini, and mushrooms. Cook for 4–5 minutes until softened and slightly caramelized. Combine with the chicken.
7. Scramble the Eggs:
Clear a space on the griddle and pour in the egg mixture. Scramble until just set, then mix into the chicken and veggie mixture.
8. Add the Rice:
Add the chilled rice to the griddle. Spread it out to heat evenly. Let it sit for a minute to develop a bit of crust, then stir in the chicken-egg-veggie mix.
9. Final Seasoning:
Add 3 tablespoons of butter and 2 tablespoons oyster sauce. Sprinkle with a pinch of white pepper. Mix everything together thoroughly.
10. Serve Hot:
Taste and adjust seasoning if needed. Serve hot, garnished with green onions or sesame seeds if desired.
Healthy Nutrition Benefits
Chicken fried rice cooked on a griddle can be a surprisingly healthy meal when made with wholesome ingredients.
First, it provides lean protein from chicken, which supports muscle repair and satiety. Second, the use of brown rice or cauliflower rice adds fiber for better digestion.
Third, incorporating vegetables like carrots, peas, and bell peppers boosts vitamin and antioxidant intake. Fourth, cooking on a griddle with minimal oil helps reduce unhealthy fats.
Lastly, it’s a balanced meal with carbs, protein, and veggies, supporting sustained energy and overall wellness.
My Tips
1. Prep Everything First: Slice chicken, veggies, and scramble eggs before heating the griddle. Fried rice cooks fast, so have everything ready.
2. Use Cold, Day Old Rice: It stays firm and gets that perfect fried texture without turning mushy.
3. Cook Chicken First: Sear it until golden and fully cooked, then push it to the side while cooking veggies and rice.
4. High Heat: Crank the griddle heat for that smoky, stir-fried goodness (aka wok hei vibes).
5. Season Smartly: Add soy sauce, sesame oil, and a touch of garlic or ginger at the end to keep flavors fresh and punchy.
Preserve
To preserve chicken fried rice made on a griddle, let it cool to room temperature, then transfer it into an airtight container. Store it in the refrigerator for up to 4 days.
For longer storage, freeze it in a freezer-safe bag or container for up to 2 months. To reheat, use a skillet or microwave, adding a splash of water or broth to keep it moist and flavorful.
Conclusion
Chicken fried rice griddle recipe on the griddle turned out amazing and came together so easily. The flavors were bold, the texture just right, and cooking it outside added something special.
This recipe is straightforward and doesn’t take much time, but the results feel like you put in way more effort. I was really happy with how it came out, and it’s now a go-to in my kitchen.
If you’re looking for something simple, satisfying, and full of flavor, I really hope you give this a try today. You won’t be disappointed with the outcome it’s seriously worth it.
Chicken Fried Rice Griddle Recipe
Equipment
- Griddle or large flat skillet
- Spatula or metal turner
- Mixing bowls
- Measuring spoons & cups
- Knife and cutting board
Ingredients
Main:
- 1 lb boneless skinless chicken breasts, diced
- 2 cups Calrose short-grain rice cooked and chilled
- 1 cup diced onion
- 6 cremini mushrooms sliced
- 1 zucchini diced
- 4 tablespoons butter
- 2 tablespoons oyster sauce
Egg Mixture (Rice Seasoning):
- 2 large eggs beaten
- ½ tablespoon water
- 2 teaspoons avocado oil
- 1 teaspoon sugar
Seasonings & Aromatics:
- 1 clove garlic finely minced
- 1 pinch white pepper or to taste
Instructions
Prepare the Rice:
- Cook 2 cups of Calrose rice ahead of time. Chill the rice for at least 2 hours or overnight for best texture.
Mix Egg Seasoning:
- In a small bowl, beat 2 eggs with ½ tablespoon of water, 2 teaspoons avocado oil, and 1 teaspoon sugar. Set aside.
Prep the Ingredients:
- Dice chicken breasts, zucchini, and onions. Slice mushrooms and mince the garlic.
Preheat the Griddle:
- Heat the griddle to medium-high heat. Add 1 tablespoon of butter to one side and a bit of avocado oil to the other.
Cook the Chicken:
- Add diced chicken to the oiled side of the griddle. Cook for 5–7 minutes until fully cooked and golden brown. Season lightly with salt and pepper (optional). Push to the side of the griddle.
Saute the Veggies:
- On the buttered side, add onions, garlic, zucchini, and mushrooms. Cook for 4–5 minutes until softened and slightly caramelized. Combine with the chicken.
Scramble the Eggs:
- Clear a space on the griddle and pour in the egg mixture. Scramble until just set, then mix into the chicken and veggie mixture.
Add the Rice:
- Add the chilled rice to the griddle. Spread it out to heat evenly. Let it sit for a minute to develop a bit of crust, then stir in the chicken-egg-veggie mix.
Final Seasoning:
- Add 3 tablespoons of butter and 2 tablespoons oyster sauce. Sprinkle with a pinch of white pepper. Mix everything together thoroughly.
Serve Hot:
- Taste and adjust seasoning if needed. Serve hot, garnished with green onions or sesame seeds if desired.
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