Chicken Fried Rice
We recently recieved a new Blackstone grill with a great hibachi-like surface, and it’s perfect for cooking up some chicken fried rice. The key to good chicken fried rice is to prepare everything ahead of time. The rice needs to be pre-cooked, the vegetables and meat pre-chopped. Once this starts cooking it moves faster than a long-tailed cat in a room full of rocking chairs, so have everything ready and at your elbow!
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Best Outdoor Cookware for Chicken Fried Rice
When cooking chicken fried rice, you must have a hot, well-seasoned surface. You do not want anything that is going to be sticky. I’m using a Blackstone today, or you could use a wok on a grill, or a well-seasoned cast iron skillet. Ensure that the cooking surface is very hot and well-greased.
Dice up the Vegetables!
The vegetables should all be diced to a similar size. The carrot, onion, green onion, and any other vegetables you may add should be prepped ahead of time.
Tip: Place the diced vegetables in small bowls and have them near the cooking surface at the ready. The onion and garlic will cook at the same time so you can use the same bowl for those.
Prepare the Stir Fry Sauce
The sauce is a mix of Mirin sauce, soy sauce, oyster sauce, ground chili paste, sesame oil, and white pepper. Thanks to our good friend Uncle Roger for helping us select the right ingredients for authentic fried rice!
The Best Part of Fried Rice is EGGS!
Tip: To enhance the texture and flavor of the eggs, I like to scramble them up with some heavy cream.
Prepare the Chicken
I prefer to use chicken thighs instead of chicken breasts for fried rice. The meat has more flavor. Go ahead and debone and remove any large pieces of fat. Dice into pieces slightly larger than the vegetables. They’ll cook fast on the hot surface.
Time to Cook the Fried Rice!
Tip: Good fried rice uses rice that has been pre-cooked and cooled for at least 12 hours. Refrigerating the rice brings the starch out so that the rice turns crispy. If you use freshly cooked rice, it will just turn to mush.
Start by greasing your cooking surface. You can use sesame oil, but I prefer bacon grease. Cook the chicken in the grease, and start to toast and stir fry the onions and garlic. When these are both going good, add the carrots and the corn. Season with Original Seasoning or Reduced Sodium Original Seasoning, and start mixing it all around so the meat and vegetables are browned and almost cooked through.
Mix the onions, carrots, and chicken well and move to the middle of the cooking surface. Make a well in the center. Add some more bacon grease or sesame oil and add the eggs in the center of the rice mixture. Mix up a bit, and when the eggs start to set up, add in the rice. Stir fry well and mix through with the vegetables and the meat.
When everything is warm and ready, add the green onions. Before serving, mix the sauce thoroughly until everything is piping hot and ready to eat. Top with sesame seeds and serve.
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The Latest Recipes From Cowboy Kent Rollins
Chicken Fried Rice – Cowboy Kent Rollins
Ingredients
Fried Rice Sauce
- 2 tablespoons Mirin sweet cooking seasoning
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 4 teaspoons ground chili paste
- 2 teaspoons sesame oil
- 1 teaspoon white pepper
Fried Rice
- 4 large eggs beaten
- 1 tablespoon heavy cream
- 2 tablespoons bacon grease
- 1 white onion finely chopped
- 3 garlic cloves minced
- 3 boneless chicken thighs cut in small bite-sized pieces
- 1 carrot peeled and diced
- ¾ cup frozen corn
- 1 ½ cups dry rice cooked as directed on package and chilled
- 1 cup chopped green onion
- Sesame seeds for garnish
Instructions
- In a small bowl, whisk all the sauce ingredients together. Set aside.
- In a small bowl, whisk together the eggs and heavy cream. Set aside.
- Note: the following directions will be for a large griddle, see below for skillet directions.
- Preheat your large griddle over medium heat. Melt the bacon grease. Add the onions and garlic together. In a separate area, add the chicken. In a third area, add the carrots. Cook all the items separately, until the veggies are tender and the chicken has browned, but not overcooked, flipping frequently.
- Combine all the ingredients together and move to the warm side of the griddle.
- Add the corn to the opposite side of the griddle and cook until warmed through. Combine with the chicken and veggies.
- Add the eggs to the griddle and cook until lightly scrambled, then mix in with the chicken and veggies. Stir the rice in with the chicken mixture and cook until warmed through, stirring frequently.
- Stir in the green onions. Mix in half of the sauce until combined. Stir in the remaining sauce and cook for a few minutes, until the sauce is thoroughly combined and warmed through.
- Remove from the griddle, top with sesame seeds and serve warm.
If cooking in skillets:
- in a large cast iron skillet, cook the onions and garlic together with bacon grease. Right before the onions are tender, add the corn until warmed through.
- Meanwhile, in a separate large cast iron skillet, melt bacon grease and cook the carrots until tender. Add the carrots to the onion mixture.
- Return to the empty skillet, add more bacon grease and cook the chicken until browned. Add the chickens to the veggies skillet along with the green onions.
- Lightly scramble the eggs in the empty skillet then stir in the rice.
- Evenly split all the ingredients between then two skillets. Divide the sauce between the two skillets. Cook both skillets over medium heat, until the ingredients have warmed through, stirring frequently. Top with sesame seeds and serve warm.