Directions: |
Directions:Heat the griddle or your cast iron skillet to medium-high and when hot, add a few tablespoons of oil.
Season and cook the chicken thighs. When they start to cook through, chop them up into bite-sized pieces and scoot them to one side to finish cooking.
On another spot on the griddle, heat some more oil then cook the onions and carrots for 3-4 minutes or until they start to soften. Add the garlic and ginger and cook an additional minute.
Next, add the rice and start mixing it together. Cook for 3-4 minutes. If your rice is sticking, add a bit more oil.
Drizzle the sesame oil and fish sauce on top of the rice and mix well. Cook an additional minute or two.
Add the peas and mix again. Keep that rice working on the Blackstone top and if it starts sticking, add a bit more oil.
Add the soy sauce and mix well, then make a hole in the center of the rice, add a wee bit of oil (about a tablespoon) then add the lightly whipped egg. Scramble it in the space in the middle of the rice, then work the egg into the rest of the rice.
Cook another minute or two, then dish it up!
Garnish your chicken fried rice with sesasme seeds and sliced green onions. |
Personal
Notes: |
Personal
Notes: Tips
Start with day-old rice. Cook the rice, then chill it and keep it in the fridge overnight. This lets the rice dry out a bit and for the starches to firm up. Fried rice ALWAYS tastes better with day-old rice.
Fish sauce. Fish sauce is packed with umami – rich, meaty flavor. It’s not fishy, but a little goes a long way!
Soy sauce. Most recipes call for a tablespoon or two of soy sauce. Bah! Cooking on the Blackstone means more evaporation so you need more soy sauce. 1/4 cup to be exact. Use low-sodium if you’re worried about the salt.
Ginger and garlic. More flavor! I won’t even look at a fried rice recipe without this duo of flavor powerhouses.
Veggies. What veggies you use are optional. I like carrot and peas for the color and crunch.
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