Crispy Blackstone Fried Rice with Chicken and Shrimp Easy Homemade Recipe

Let me tell you, the sizzle and aroma of perfectly crispy fried rice cooking on a Blackstone griddle is something else. The moment those tender chicken pieces and juicy shrimp hit the hot surface alongside fragrant garlic and fresh veggies, you get this mouthwatering symphony of smells that just won’t quit. The first time I made this Crispy Blackstone Fried Rice with Chicken and Shrimp, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it’s a recipe that feels like a warm, nostalgic hug, with a crispy edge that keeps you coming back for more.

Years ago, when I was knee-high to a grasshopper, my family would gather around the dinner table sharing all sorts of dishes, but this fried rice is a modern twist on those comforting meals. I stumbled upon this recipe on a rainy weekend when I wanted to recreate that street-food magic from my favorite local spot. Since then, it’s become a staple for family gatherings and weekend cookouts. My family couldn’t stop sneaking bites right off the Blackstone grill (and I can’t really blame them). This Crispy Blackstone Fried Rice with Chicken and Shrimp is dangerously easy to make and perfect for potlucks, quick dinners, or even brightening up your Pinterest dinner board. In the name of research, of course, I’ve tested this recipe multiple times to get that perfect balance between crispy texture and juicy protein. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Blackstone Fried Rice with Chicken and Shrimp Recipe

After cooking this recipe many times, I can confidently say it hits all the right notes for busy cooks and flavor seekers alike. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 30 minutes, so it’s perfect for those busy weeknights or last-minute cravings.
• Simple Ingredients: No wild grocery list here. You probably have most of these in your pantry and fridge already.
• Perfect for Outdoor Cooking: The Blackstone griddle creates that unbeatable crispy texture you just can’t get from a regular pan.
• Crowd-Pleaser: Kids, adults, shrimp lovers, and chicken fans all agree—this dish always gets rave reviews.
• Unbelievably Delicious: The combo of crispy rice, savory chicken, sweet shrimp, and fresh veggies is next-level comfort food.

What really sets this Crispy Blackstone Fried Rice with Chicken and Shrimp apart is the griddle technique. The high heat and flat surface create a perfect crust on the rice while keeping the chicken juicy and the shrimp tender. Plus, the seasoning blend is just right—neither too salty nor bland, with that subtle umami kick. Honestly, this isn’t just fried rice; it’s fried rice with a bit of soul and a whole lot of crunch. Whether you’re impressing guests or just making a tasty family dinner, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• For the protein:
• 1 cup boneless, skinless chicken thighs, diced (I prefer thighs for juiciness)
• 1 cup medium shrimp, peeled and deveined
• For the rice:
• 3 cups cooked jasmine rice, chilled (day-old rice works best for crispiness)
• Vegetables & aromatics:
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 3 green onions, sliced
• 3 cloves garlic, minced (aroma powerhouse!)
• For the seasoning:
• 2 large eggs, beaten (adds richness and texture)
• 3 tbsp soy sauce (Kikkoman is my go-to for balanced flavor)
• 1 tbsp oyster sauce (optional but recommended for depth)
• 1 tsp sesame oil (for that nutty finish)
• Salt and pepper, to taste
• Oil for cooking:
• 2 tbsp vegetable or canola oil (neutral oils handle the high heat well)

If you’re looking to customize, you can swap jasmine rice with brown rice for a nuttier flavor or use coconut aminos instead of soy sauce for a gluten-free option. Frozen peas and carrots are perfect for convenience, but fresh veggies work great too. Just make sure everything is prepped and ready before you fire up the Blackstone!

Equipment Needed

• Blackstone griddle: The star of this recipe. Its flat surface and high heat make the rice crispy and proteins cook evenly.
• Spatula or metal scraper: For stirring and scraping the rice off the griddle to get that perfect crust.
• Mixing bowls: To beat the eggs and prep proteins and veggies.
• Measuring spoons and cups: For precise seasoning and rice amounts.
• Knife and cutting board: For prepping chicken, shrimp, and veggies.

If you don’t have a Blackstone griddle, a large cast-iron skillet or flat non-stick pan can work, though the texture won’t be quite the same. I’ve tested this recipe on both, and while the skillet does the job, the Blackstone gives a restaurant-quality finish. For budget options, some folks use electric griddles, just make sure they can get hot enough for crisping. I clean my griddle regularly with a scraper and a little oil to keep the surface seasoned and non-stick—a simple step that makes a big difference.

Preparation Method

1. Prep your ingredients (10 minutes): Dice the chicken thighs into bite-sized pieces and season lightly with salt and pepper. Peel and devein the shrimp if not already done. Dice carrots, slice green onions, and mince garlic. Make sure your cooked rice is chilled—this helps prevent mushiness and promotes crispiness.
2. Heat the Blackstone griddle (2-3 minutes): Preheat to medium-high heat, around 375°F (190°C). Add 1 tablespoon of vegetable oil to coat the surface evenly.
3. Cook chicken and shrimp (5-7 minutes): Add chicken to the griddle first, spreading it out. Let it sear without moving for 2-3 minutes to get a nice crust, then stir and cook until nearly done. Add the shrimp and cook until pink and opaque, about 2 minutes. Remove proteins and set aside.
4. Scramble the eggs (2 minutes): Add a little oil if needed. Pour the beaten eggs onto the griddle, let them set slightly, then scramble gently. Remove eggs and set aside with proteins.
5. Sauté aromatics and veggies (3-4 minutes): Add another tablespoon of oil. Toss in garlic, diced carrots, and peas. Stir frequently until fragrant and veggies are tender but still crisp.
6. Add rice and create crisp (8-10 minutes): Spread the chilled rice over the griddle in an even layer. Resist the urge to stir constantly. Let it cook undisturbed for 3-4 minutes so it crisps up on the bottom. Use your spatula to flip and scrape sections to create crispy bits all around.
7. Combine everything (3-4 minutes): Return chicken, shrimp, and scrambled eggs to the griddle. Drizzle soy sauce, oyster sauce, and sesame oil evenly over the mixture. Toss everything together and cook for another 2-3 minutes, letting flavors meld and rice crisp a little more.
8. Finish and garnish (1 minute): Turn off heat. Sprinkle sliced green onions on top for freshness and a pop of color.

Pro tip: Don’t overcrowd the griddle. If you’re making a big batch, cook in two rounds to keep everything crisp and perfectly cooked. If your rice isn’t crispy enough, just give it a few extra minutes undisturbed—it’s worth the wait.

Cooking Tips & Techniques

Cooking Crispy Blackstone Fried Rice with Chicken and Shrimp is all about managing heat and timing. Here are some tips I’ve learned along the way:

• Use cold, day-old rice: Freshly cooked rice is too soft and will clump. Chilling rice dries it out just enough to get those coveted crispy edges.
• High heat is your friend: The Blackstone griddle gets hot fast, so keep an eye to avoid burning. Keep moving ingredients as needed but let rice sit undisturbed for crispiness.
• Patience with searing: Resist the urge to stir the chicken or shrimp too soon. A good sear locks in juices and flavor.
• Don’t skip the eggs: They add moisture and a silky texture that balances the crisp rice.
• Season gradually: You can always add more soy sauce or salt later. Start light to avoid oversalting.
• Multitasking: Prep all ingredients before heating the griddle. Once hot, things move fast.

One time, I accidentally added too much oil, and my rice turned soggy—lesson learned! Now I stick to about 2 tablespoons total, which is plenty. Another trick is scraping up the crusty rice bits regularly and mixing them back in for a great texture throughout.

Variations & Adaptations

This Crispy Blackstone Fried Rice with Chicken and Shrimp is super flexible. Here are some of my favorite ways to switch it up:

• Vegetarian option: Swap chicken and shrimp for firm tofu or extra veggies like bell peppers and mushrooms. Use vegetarian oyster sauce or soy sauce only.
• Spicy twist: Add diced jalapeños or a drizzle of chili garlic sauce while cooking for some heat. A sprinkle of crushed red pepper flakes works well too.
• Low-carb version: Replace rice with cauliflower rice. Cook a bit less to avoid mushiness, and watch the timing closely.
• Flavor boost: Toss in pineapple chunks or cashews for a sweet crunch. Fresh herbs like cilantro or basil added at the end brighten the dish.

Personally, I once tried swapping shrimp for scallops—talk about a treat! Just sear scallops quickly on the griddle and add at the end to keep them tender. Feel free to get creative based on what’s in your fridge or your favorite flavors.

Serving & Storage Suggestions

Serve your Crispy Blackstone Fried Rice with Chicken and Shrimp hot off the griddle for the best texture. I like to garnish mine with extra green onions and a wedge of lime for a fresh zing. It pairs beautifully with simple sides like steamed broccoli, Asian slaw, or a light cucumber salad. A cold beer or jasmine tea rounds out the meal perfectly.

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I recommend warming it up in a hot skillet or on the Blackstone again to revive that crispiness—microwaving tends to soften the rice too much. You can also freeze it for up to a month; just thaw in the fridge overnight before reheating.

Flavors actually deepen overnight, so if you can wait, the next-day fried rice tastes even better. Just give it a quick stir-fry before serving to bring back the fresh, crispy edges.

Nutritional Information & Benefits

This Crispy Blackstone Fried Rice with Chicken and Shrimp is a balanced meal packed with protein, veggies, and satisfying carbs. Here’s an estimate per serving (serves 4):

Calories	430 kcal
Protein	32 g
Carbohydrates	45 g
Fat	10 g
Fiber	3 g

The chicken and shrimp provide lean protein, while the veggies add fiber and essential vitamins. Using jasmine rice gives a slightly fragrant base, and the sesame oil adds heart-healthy fats. If you swap to brown rice or cauliflower rice, you boost fiber and lower carbs respectively. This recipe is naturally gluten-free if you use tamari or gluten-free soy sauce. Just watch out for oyster sauce if you have shellfish allergies.

Conclusion

Honestly, this Crispy Blackstone Fried Rice with Chicken and Shrimp recipe is a keeper. It’s got that perfect mix of crispy and juicy, savory and satisfying, all in one pan. What I love most is how easy it is to make but how impressive it looks and tastes—like you spent hours in the kitchen when you really didn’t. It’s flexible enough to suit your tastes and busy enough to come together quickly.

Give it a try, tweak it with your favorite add-ins, and watch how it becomes a go-to for family dinners or weekend cookouts. If you make it, I’d love to hear your twists and how it turned out! Drop a comment or share your photos. You’re going to want to keep this one in your recipe rotation—it’s that good.

FAQs About Crispy Blackstone Fried Rice with Chicken and Shrimp

Can I use day-old rice straight from the fridge?

Yes! Day-old rice works best because it’s drier and less sticky, which helps achieve that crispy texture on the griddle.

What if I don’t have a Blackstone griddle?

You can use a large cast-iron skillet or flat non-stick pan. The texture won’t be quite as crispy, but it’ll still taste delicious.

How do I prevent the shrimp from overcooking?

Add the shrimp towards the end of cooking and cook just until they turn pink and opaque—usually 2 minutes or less.

Can I make this recipe vegetarian?

Absolutely! Replace chicken and shrimp with tofu, extra veggies, or even tempeh. Just adjust cooking times accordingly.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or tamari and check that your oyster sauce is gluten-free. Otherwise, standard soy sauce contains gluten.

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