Ingredients:

  • 1.5 lbs chicken breast, cut into 1/2 inch pieces
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 cups cold jasmine rice
  • 6 cloves fresh garlic, minced
  • 1 small white onion, finely diced
  • 3 large eggs, beaten
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 cup frozen peas and carrots

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F). Apply a thin layer of avocado oil. Spread the chicken pieces in a single layer and sear undisturbed for 3-4 minutes until a mahogany crust develops.
  2. Push the chicken to the cooler zone of the griddle. Add a fresh drizzle of oil to the center and sauté the diced onions and frozen peas and carrots for 2 minutes. On a separate section, pour the beaten eggs and scramble quickly until set but velvety.
  3. Bring the cold jasmine rice to the hottest part of the griddle. Spread it thin and let it crackle for 60 seconds to develop texture. Combine the chicken, vegetables, and eggs into the rice.
  4. Drizzle the soy sauce and toasted sesame oil over the mixture. Add the remaining minced garlic and toss everything together with metal spatulas for 1-2 minutes. Garnish with green onions and serve immediately.