Ingredients:

  • 2 cups cooked jasmine rice (450 g, preferably day-old)
  • 1 lb boneless, skinless chicken breast, diced (450 g)
  • 2 tbsp vegetable oil (30 mL)
  • 1 cup mixed vegetables (peas, carrots, corn) (150 g)
  • 3 green onions, sliced (about 30 g)
  • 3 cloves garlic, minced
  • 2 large eggs
  • 3 tbsp soy sauce (45 mL)
  • 1 tbsp sesame oil (15 mL)
  • Salt and pepper, to taste
  • Additional sliced green onions (optional)
  • Sesame seeds (optional)

Instructions:

  1. Dice chicken, chop vegetables, and slice green onions. If using fresh rice, cook per package instructions, spread on a baking sheet, and cool for 30 minutes.
  2. Preheat Blackstone griddle to medium-high heat. Add 1 tbsp of vegetable oil and the diced chicken. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
  3. Add another tbsp of oil to the griddle. Whisk the eggs in a bowl and pour onto the griddle. Scramble until fully set. Remove and set aside with the chicken.
  4. Add remaining oil to the griddle. Sauté garlic and mixed vegetables for 3-4 minutes until tender.
  5. Add the cooked rice, chicken, and scrambled eggs back to the griddle. Drizzle with soy sauce and sesame oil. Mix thoroughly and sauté for 3-5 minutes.
  6. Season with salt and pepper as needed. Garnish with sliced green onions and sesame seeds before serving.