Meaningful Eats
Gluten-Free Chicken Fried Rice on the Blackstone
6 -8 servings
If you’ve been wanting to learn how to make gluten-free chicken fried rice on the blackstone you’re in the right place! This recipe is packed with juicy chicken, buttery garlic fried rice, and plenty of vegetables, with crispy bits of rice in every bite. It's every bit as delicious as your favorite takeout.
Ingredients
Rice
- 2 cups dry jasmine rice, rinsed well
- 2¼ cups water
Chicken Fried Rice
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1½ pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 4 tablespoons sesame oil, divided
- 1 bunch scallions, thinly sliced
- 3 large eggs, beaten
- 1 12-ounce bag frozen peas and carrots
- ½ cup gluten-free soy sauce or tamari, plus more to taste
Instructions
- The day before: Don't skip this step! Cold rice is the secret to great fried rice. Freshly cooked rice is too soft and will become mushy on the griddle, while chilled rice stays separate and develops those delicious crispy bits.
- Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear.
- Instant Pot Method: Add the rinsed rice and water to the Instant Pot. Cook on High Pressure for 4 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Stovetop Method: Add the rinsed rice and water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Spread the cooked rice onto a parchment-lined baking sheet in an even layer. Let cool slightly, then transfer to the refrigerator and chill overnight, or for at least 2 hours.
- Make the Chicken Fried Rice: Mix together the butter and garlic. Set aside. Preheat the Blackstone to high heat. Season the chicken with the kosher salt and white pepper.
- Add 1 tablespoon sesame oil to the griddle. Add the chicken and cook for 4-5 minutes per side, until very golden brown and cooked through. Transfer the chicken to a cutting board and roughly chop into bite-sized pieces.
- Add another tablespoon sesame oil to the griddle. Add the cold rice and spread it into an even layer. Let it cook undisturbed for 2-3 minutes before stirring. Pour half of the butter mixture over the rice and add the scallions. Continue cooking for 4-5 minutes, breaking up any clumps and allowing some of the rice to become lightly crisp.
- Meanwhile, add another tablespoon sesame oil to the griddle and add the peas and carrots. Cook for 3-4 minutes, until completely heated through. Pour the remaining half of the butter mixture over the vegetables.
- Use your spatula to make a large well in the center of the rice. Add the remaining 1 tablespoon sesame oil to the well, then pour in the beaten eggs. Season with salt and white pepper. Scramble the eggs until they're just cooked through, then mix them into the rice until evenly distributed.
- Mix the peas and carrots, scrambled eggs, and chopped chicken into the rice. Drizzle the soy sauce over the mixture and toss everything together until evenly combined. Continue cooking for 2-3 minutes, stirring frequently, until everything is heated through and the rice has absorbed the sauce.
- Taste and add additional soy sauce, salt, or white pepper as desired before serving.
Notes
Gluten-Free: Plain jasmine rice is naturally gluten-free. Just use gluten-free soy sauce or tamari.
Dairy-Free: Use dairy-free butter.
Nut-Free: This recipe is naturally nut-free.
To Make-Ahead: For the best fried rice, cook the rice 1 day ahead and refrigerate overnight. You can also cook the chicken in advance and refrigerate it for up to 2 days before using.
To Store: Cooked rice should be refrigerated within 1-2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the Blackstone, in a skillet over medium-high heat, or in the microwave until 165°F.
To Freeze: Cool completely, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Nutrition
Calories: 583kcal | Carbohydrates: 51g | Protein: 34g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 1535mg | Potassium: 575mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg