CHICKEN FRIED RICE ON BLACKSTONE RECIPES

Steps:

• "1. Start with two cups of cold white rice. We like to use Jasmine rice, but any rice will do. 2. Sauté carrots, onions, peas, and garlic on high heat and a well-oiled griddle. Remove from heat. 3. Whisk an egg with a few drops of toasted sesame oil, then pour the mixture onto the Blackstone griddle. Wait for it to puff up, flip, then remove and chop. 4. Add veggies to cold rice and return to griddle. Cook until the rice is hot, add a few drops of soy sauce, oyster sauce, and toasted sesame oil. 5. Remove from griddle, mix in the scrambled egg and serve. "

Steps:

• In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.