Description
A quick, smoky, and flavorful restaurant-style chicken fried rice made on the grill in just 20 minutes. Uses day-old jasmine rice, grilled chicken thighs, and a cast-iron skillet for perfect texture.
Ingredients
Scale
- 4 cups (600g) day-old jasmine rice, cold
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tbsp vegetable oil (or neutral oil like canola/grapeseed)
- 4 stalks green onions, chopped (whites and greens separated)
- 2 large eggs
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- Salt and pepper to taste
- Optional: Garlic powder for chicken seasoning
Instructions
- Pat chicken thighs dry and season generously with salt, pepper, and optional garlic powder.
- Light charcoal or gas grill to high heat (450°F-500°F). Clean grates well.
- If using a side burner, light it and place a 12-inch cast-iron skillet on it to heat until smoking hot.
- Grill chicken thighs over direct heat for 3-4 minutes without touching to char, then flip and cook another 3-4 minutes until internal temperature reaches 165°F.
- Remove chicken to a plate and tent with foil to rest.
- Add vegetable oil to the hot skillet. Once shimmering, add cold rice and break up clumps.
- Let rice sit for 30 seconds to crisp, then toss and stir.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Push rice to the side, crack eggs into the empty space, and scramble quickly until just set.
- Mix eggs into rice, add white parts of green onions, and pour in soy sauce. Toss to combine.
- Chop grilled chicken into bite-sized pieces and toss into the skillet.
- Drizzle with sesame oil, add green parts of green onions, and give one final toss.
- Serve immediately.
Notes
Use day-old cold rice to prevent mushiness. If using fresh rice, freeze it for 30 minutes to dry it out. Ensure the skillet is smoking hot before adding rice for proper frying texture. Do not cook sesame oil at high heat as it turns bitter; add it at the end.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approx. 1.5 cups per
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: fried rice, grilled chicken, quick dinner, 20 minute meals, cast iron skillet, smoky flavor, weeknight dinner, restaurant style