Chicken Fried Rice Griddle Recipe
This Chicken Fried Rice Griddle recipe is a quick, flavorful dish perfect for weeknight dinners. It combines diced chicken, cooked rice, scrambled eggs, and mixed vegetables stir-fried on a hot griddle or skillet. Soy sauce, garlic, and sesame oil add rich, savory flavor. Cook the chicken until golden, push aside, scramble the eggs, then mix everything together with rice and veggies. It’s a satisfying, one-pan meal that’s both easy to make and customizable to your taste.
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.