Winner winner, chicken dinner! I love barbecue, but I also love chicken fried rice. Now that I have a griddle, I decided to make a homemade version. It was my first time making it this way—and it was worth the effort.
Table of Contents
- How to cook rice
- Griddle time
- Chicken Fried Rice Recipe
How to cook rice
Before testing my hibachi skills on the griddle, I needed to prepare the rice. You can use a rice cooker, Instant Pot, or a saucepan. Day-old rice works best for fried rice because it’s drier and separates more easily.
Start by rinsing the rice under cold water to remove excess starch. This helps keep the grains from sticking together when cooked.
In a saucepan combine 2 cups of uncooked rice, 4 cups of water, and a pinch of salt. Bring it to a boil, then reduce the heat to a low simmer. Cover with a tight-fitting lid and cook until the water is absorbed. Do not lift the lid or stir while it cooks.
When the water is gone, let the rice rest for a few minutes with the lid on, then fluff with a fork. For best fried rice texture, refrigerate or set the rice aside for 24 hours, or use leftover white rice.
Griddle time
Start by cubing chicken breasts and tossing them with cornstarch and soy sauce. Chop one medium white onion. Preheat and oil the griddle. Cook the chicken on one side of the griddle and the onion on the other.
When the onions and chicken begin to brown, add minced garlic and minced ginger for extra aroma and flavor. Continue cooking until the chicken is cooked through and the aromatics are fragrant. Combine the onions with the chicken and move the mixture to one side of the griddle.
Oil the griddle again and add the day-old rice along with a bag of frozen peas and carrots. Mix the rice with the chicken and onions, then add a tablespoon of Japanese-style barbecue sauce and a splash of sesame oil. Stir and toss hibachi-style so everything gets coated and heated through.
Make a well in the center of the rice, add cubed butter, then pour in beaten eggs. Scramble the eggs until fully cooked and incorporate them into the rice. Finish by folding in about 1/2 cup of chopped green onion and mixing once more.
This was my first time making chicken fried rice on the griddle and it was a hit—my family loved it, and we had plenty of leftovers.
Printer-friendly recipe follows.
Chicken Fried Rice
Maciek Zurawski
Ingredients
- 2 cups uncooked rice
- 4 cups water
- Pinch of salt
- 2 lbs chicken breast, cubed
- 1 tbsp corn starch
- 1 tbsp soy sauce
- 1 white onion, medium, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 bag frozen peas and carrots
- 1 tbsp Japanese-style barbecue sauce
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1/2 stick butter, cubed
- 5 eggs, beaten
- 1/2 cup chopped green onion
Instructions
Cooking Rice Instructions
- Rinse the rice under cold water to remove excess starch.
- In a saucepan combine 2 cups rice, 4 cups water, and a pinch of salt. Bring to a boil, then reduce heat to a simmer.
- Cover and cook until the water is absorbed. Do not lift the lid or stir during cooking.
- Let the rice rest, then refrigerate or set aside for 24 hours before using in fried rice, or use leftover white rice.
Fried Rice Instructions
- Cube the chicken and toss with cornstarch and soy sauce.
- Chop the white onion.
- Preheat and oil the griddle. Cook chicken on one side and onions on the other.
- Add minced garlic and minced ginger, cooking until fragrant.
- Combine the onions with the chicken and move them to the side of the griddle.
- Oil the griddle again and add the day-old rice and frozen peas and carrots.
- Mix in the chicken and onions, add Japanese-style barbecue sauce, sesame oil, and black pepper. Stir to combine.
- Make a well in the center, add cubed butter and beaten eggs, scramble until cooked, and mix into the rice.
- Fold in 1/2 cup chopped green onion and serve.
Nutrition
Carbohydrates: 44 g |
Protein: 24 g |
Fat: 4 g |
Sodium: 1595 mg
Check out the Recipes Page for other tasty ideas!