Ingredients:

  • 4 cups (750g) chilled day-old long-grain white rice
  • 3 tbsp (45ml) neutral oil
  • 1 lb (450g) chicken breast, cut into 1/2 inch cubes
  • 1/2 cup (60g) frozen peas and carrots, thawed
  • 3 cloves (15g) garlic, minced
  • 3 scallions (30g), sliced
  • 3 large eggs, lightly beaten
  • 1/4 cup (60ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5ml) sugar
  • 1/2 tsp (2g) ground ginger

Instructions:

  1. Whisk together soy sauce, oyster sauce, sesame oil, sugar, and ground ginger in a bowl and transfer to a squeeze bottle. Break up chilled rice grains by hand.
  2. Heat the Blackstone griddle to medium-high. Apply oil and sear cubed chicken until golden-brown and cooked through (about 5-6 minutes), then move to the cool side of the griddle.
  3. In the center of the griddle, sauté minced garlic and the white parts of the scallions until fragrant.
  4. Increase heat to high. Spread the chilled rice across the griddle surface, stirring to incorporate the garlic and scallions.
  5. Add the seared chicken and thawed peas and carrots back into the rice. Drizzle the signature sauce over the mixture and toss quickly to coat and sear.
  6. Push the rice mixture to one side of the griddle. Pour the beaten eggs into the open space, scramble until set, and then fold the eggs into the rice.
  7. Garnish with the sliced scallion greens and serve immediately.