Chicken fried rice on the griddle is one of my go-to weeknight meals. It comes together quickly with marinated chicken breast, day-old rice, frozen peas and carrots, scrambled eggs, and a finishing touch of soy sauce, toasted sesame seeds, and green onions.
This easy, family-friendly dinner uses simple ingredients and minimal fuss. Let’s walk through how to make it on a griddle, plus options if you don’t have one.
What if I don’t have a griddle at home?
No griddle? No problem. A heavy cast iron skillet on the stovetop or a wok will work well. Follow the same steps: cook each component separately, move them off the heat as they finish, then combine everything at the end.
Why use day-old rice for fried rice?
Freshly cooked rice is usually too moist and clumps together, which can make fried rice gummy. Day-old rice that’s been refrigerated firms up and separates, giving a better texture when fried. If you must use fresh rice, let it cool and dry out a bit before using.
I use a rice cooker at home — it makes cooking rice effortless and consistent.
What type of rice is best for fried rice?
Jasmine rice is my preference. Its slightly sticky texture and fragrant flavor work nicely in fried rice, but long-grain white rice also performs well. The key is to work with rice that’s cooled and a bit dry so the grains stay distinct when fried.
How to make chicken fried rice on the griddle
Marinating the chicken
Use boneless, skinless chicken breasts and cut them into bite-sized cubes. Marinate the chicken in soy sauce, sesame oil, rice wine vinegar, and minced garlic for at least one hour in the refrigerator — up to six hours for more flavor.
Combine the diced chicken and the marinade in a bowl, mix to coat, then cover and chill.
Cooking the chicken
Preheat the griddle to medium and leave one side slightly cooler so you can move ingredients during cooking. Add a touch of olive oil (or vegetable oil) and cook the marinated chicken until it reaches an internal temperature of 165°F (74°C). Stir and flip the pieces so they brown evenly, then slide the cooked chicken to the cooler side.
Cooking the veggies and rice
With the chicken set aside, add the frozen peas and carrots to the hot side of the griddle and cook for a few minutes. Then add the cold, day-old rice. Drizzle soy sauce over the rice and use a large spatula or scraper to break up clumps as you toss and chop the rice on the griddle. Continue until the rice is heated through and evenly coated with soy sauce. Add a splash of sesame oil for extra flavor.
Taste as you go and adjust soy sauce to your preference — aim for the rice to take on a uniform light brown color from the sauce.
Once the rice and vegetables are mixed and warmed, move them to the cooler side with the chicken.
Pour beaten eggs onto the griddle and scramble them quickly. Mix the scrambled eggs into the rice, vegetables, and chicken, stirring until everything is evenly combined. Any raw egg that mixes with the rice will finish cooking in the residual heat.
Plating the dish
Transfer the fried rice to a serving platter and garnish with toasted sesame seeds and sliced green onions. Add extra soy sauce at the table if desired. Sriracha or a favorite sauce can be offered for those who like extra heat.
Other variations of fried rice
Fried rice is highly customizable. Swap the chicken for steak, pork, or shrimp, and add vegetables like bell peppers, green beans, or diced onion. Use low-sodium soy sauce if you want to control saltiness. Make it your own by experimenting with flavors and proteins you enjoy.
I grew up eating chicken fried rice because it was affordable and made with pantry staples — a comforting, economical meal that still shines today.
How to store fried rice
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the griddle or in a skillet for best texture and flavor.
Other Asian-inspired recipes to try
Grilled bang bang chicken skewers
Creamy spicy garlic noodles with shrimp
Grilled beef Galbi
Chicken fried rice on the griddle
How to make chicken fried rice on the griddle
5 from 1 review
- Total Time: 1 hour 20 minutes
- Yield: 4-6
Ingredients
- 1 pound skinless chicken breast
- 2 cups day-old Jasmine rice
- 12 oz bag frozen peas and carrots
- ¾ cup soy sauce (divided)
- 3 eggs
- 1 tablespoon sesame oil (divided)
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sliced green onion
Instructions
- Cube the chicken into bite-sized pieces and place in a medium bowl. Add ½ cup soy sauce, 1 teaspoon sesame oil, rice wine vinegar, and minced garlic. Mix to coat.
- Cover and marinate in the refrigerator for at least 1 hour and up to 6 hours.
- Heat the griddle to medium and leave one side cooler. Add olive oil and cook the chicken until it reaches 165°F (74°C). Move the cooked chicken to the cooler side.
- Add the frozen peas and carrots to the hot side and cook a few minutes. Add the day-old rice, drizzle about ¼ cup soy sauce and 1 teaspoon sesame oil, then chop and stir to break up the rice and brown it evenly. Add more soy sauce to taste. Move rice and veggies to the cooler side with the chicken.
- Beat the eggs and scramble them on the griddle. Combine eggs with the rice, vegetables, and chicken, stirring until everything is well mixed and heated through.
- Plate the fried rice, garnish with toasted sesame seeds and green onions, and add extra soy sauce if desired.
- Author: Jordan Hanger
- Prep Time: 1 hour
- Cook Time: 20 minutes