Ingredients:

  • 2 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 2 medium zucchinis, sliced into half-moons
  • 1 large white onion, diced
  • 8 oz button mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 tbsp soy sauce
  • 4 cups day-old cooked white rice, chilled
  • 3 large eggs, lightly beaten
  • 1 small white onion, finely diced
  • 3 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 stalks green onions, sliced

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat and establish three heat zones: high-heat for proteins, medium-heat for vegetables, and a separate area for the rice.
  2. Apply vegetable oil to the high-heat zone and spread the cubed chicken in a single layer. Let the chicken sit undisturbed for 3 minutes to develop a mahogany crust.
  3. Flip the chicken and cook for another 3-4 minutes.
  4. In the final 2 minutes of cooking, add butter, soy sauce, and garlic powder to the chicken. Toss rapidly until the butter foams and glazes the meat. Remove when internal temperature reaches 165°F.
  5. Move to the medium-heat zone and sear the diced onions and mushrooms until they release moisture and brown.
  6. Add sliced zucchinis to the vegetable mix, cooking until crisp-tender, then season with butter and soy sauce.
  7. In the rice zone, sauté the finely diced onion in oil, quickly scramble the beaten eggs, and fold in the chilled day-old rice.
  8. Press the rice down with a spatula to create crispy bits, then finish with soy sauce, sesame oil, and sliced green onions.