Protein: 
Origin: Chinese, Asian
Method: Flat Top, Stovetop
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Chicken fried rice has quickly become one of our families' favorite things to cook on our flat top. The recipe is pretty simple and can be modified to your tastes by including your favorite veggies or proteins. This Flat Top Chicken Fried Rice is is also a great way to make use our those left-over tubs of white rice from the Chinese Food delivery that you ordered on Friday night. The recipe works great on any flat top or griddle like a Blackstone or our personal favorite, Cooking Steels which are more portable and come in a number of sizes that can by used on a variety of grills.
Making the Flat Top Chicken Fried Rice
To make the chicken fried rice you will need the following ingredients:
1 Chicken Breast, about ½ pound, thinly sliced and then cut into ¼ inch pieces
3 Cups Cooked Medium or Long Grain Rice, chilled
½ Small Onion, diced
1 Garlic Cloves, thinly sliced
½ Cup Peas
½ Cup Green Onion, thinly sliced
1 Large Carrot, diced small. About a scant ½ cup
2 Eggs, beaten
Cooking oil, preferably peanut oil
Medium or long grain rice really works best for making fried rice. Avoid short grain varieties. You can use fresh or frozen peas for the fried rice (they don't even have to be thawed).
For the chicken we find that thin chicken breast fillets work best. We then slice them into smaller ¼ inch pieces. Place the diced chicken in a bowl and set aside.
You will also need to make a simple cooking sauce/marinade for the fried rice. To make this cooking sauce you will need:
2 Tablespoons Mirin
3 Tablespoons Soy Sauce
1 Teaspoon Sesame Oil, preferably toasted sesame oil
1 Tablespoon Oyster Sauce
Mirin can be found in the Asian food aisle of most markets, or you can buy it here. It is a sweet rice wine, similar to a sweet version of sake. You can also substitute cooking sherry in a pinch.
Precook your rice
The first step in making your Flat Top Chicken Fried Rice is to precook your rice. You will need cooked rice that has been chilled to make this dish so you will want to do this step ahead of time. If you are using leftover rice from another purpose, you can skip this step.
After cooking the rice you will want to cover it and place it in the refrigerator for at least a couple hours, though overnight is typically better. Trying to fry warm rice will result in a sticky mess, so please don't skip this step.
Prepare the Cooking Sauce
The make the cooking sauce mix the oyster sauce, mirin, soy sauce, and toasted sesame oil together in a small bowl. If you don't have toasted sesame oil you can use regular sesame oil, but the toasted version really takes the recipe to the next level. Add 2 tablespoons of the cooking sauce to the sliced chicken in a bowl and marinate for at least an hour or overnight. Reserve the rest of the cooking sauce.
Cooking the Flat Top Chicken Fried Rice
When you are ready to cook the fried rice prepare your flat top by pre warming to 400 degrees. For this recipe we used our Cooking Steels ThermiChef Deluxe Griddle on our PK Grill. For this recipe we set up with a hot and cool zone so that as things cooked we could move it to the cooler side to stay warm. You can also have a couple bowls ready to remove items as they cook if needed.
Make sure all your ingredients are prepped
As your flat top is warming up beat the egg and make sure all of your veggies are prepped and ready to go. Things move fast once you start cooking so have everything ready.
Start cooking!
Time to start making some fried rice! Add a couple tablespoons of cooking oil to the flat top and give it a couple minutes to heat up. We like to use peanut oil for this recipe.
Once the oil is heated, add the diced onion, garlic, carrots, and green onion and cook for about 2 minutes, stirring frequently. Add the marinated, diced chicken to a different area of the grill and cook for about 2 minutes, stirring frequently until evenly browned, then mix in with the vegetables and add in the peas. Move to the cooler portion of the grill, or remove to a bowl if necessary.
Add a little more oil to the flat top, if needed, then add the chilled cooked rice. (Note: It is helpful to break up the rice before adding it to the grill to avoid large clumps. Also, make certain you are using chilled rice. Warm, fresh rice will not fry correctly.)
Cook the rice for about 2 minutes, stirring frequently, then mix together with the veggies and chicken. Mix in the reserved cooking sauce and mix to combine.
While the rice is heating through with the cooking sauce, add the beaten egg to a separate area of the flat top. When the bottom of the eggs are set, stir them around and break apart.
Once completely cooked, mix in with the rest of the fried rice.
Serving the Flat Top Chicken Fried Rice
Serve the chicken fried rice warm as a meal or as a side dish along with some of your favorite Asian inspired meals like Barbeque Char Siu, Taiwanese Night Market Spicy Fried Chicken, or Fried Sausage Wontons.
For more great rice dishes, be sure to check out our Nigerian Party Rice: Wood Fired Jollof Rice or Caribbean Rice and Beans.
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Flat Top Chicken Fried Rice
Equipment
- Flat top grill or griddle
Ingredients
- 1 Chicken Breast about ½ pound, thinly sliced and then cut into ¼ inch pieces
- 3 Cups Cooked Medium or Long Grain Rice chilled
- ½ Onion diced
- 1 Garlic Cloves thinly sliced
- ½ Cup Peas
- ½ Cup Green Onion thinly sliced
- 1 Large Carrot diced small. About a scant ½ cup
- 2 Eggs beaten
- Peanut oil
Cooking Sauce
- 2 Tablespoons Mirin or substitute cooking sherry
- 3 Tablespoons Soy Sauce
- 1 teaspoon Sesame Oil preferably toasted sesame oil
- 1 Tablespoon Oyster Sauce
Instructions
- In a small bowl mix together the ingredients for the Cooking Sauce.
- Add the diced chicken in a small bowl and mix with 2 tablespoons of the Cooking Sauce. Reserve the rest of the sauce. Marinate the chicken for 30-60 minutes.
- Preheat flat top to medium-high heat (about 400 degrees). If using a a Cooking Steel we find it best to set up the grill to have a hot side and a cooler side, so you can move items that are done cooking, or cooking too fast to the cooler side of the grill. If using a Blackstone or similar, set it to 400 degrees.
- Add a couple tablespoons of cooking oil to the flat top and give it a couple minutes to heat up. We like to use peanut oil for this recipe.
- Once the oil is heated, add the diced onion, garlic, carrots, and green onion and cook for about 2 minutes, stirring frequently.
- Add the marinated, diced chicken to a different area of the grill and cook for about 2 minutes, stirring frequently until evenly browned, then mix in with the vegetables and add in the peas. Move to the cooler portion of the grill, or remove to a bowl if necessary.
- Add a little more oil to the flat top if needed, then add the chilled cooked rice. (Note: It is helpful to break up the rice before adding it to the grill to avoid large clumps. Also, make certain you are using chilled rice. Warm, fresh rice will not fry correctly.)
- Cook the rice for about 2 minutes, stirring frequently, then mix together with the veggies and chicken. Mix in the reserved cooking sauce and mix to combine.
- While the rice is heating through with the cooking sauce, add the beaten egg to a separate area of the flat top. When the bottom of the eggs are set, stir them around and break apart. Once completely cooked, mix in with the rest of the fried rice.
- Serve warm.
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