Chicken fried rice is one of my favorite meals to make on the griddle because it’s simple, feeds a crowd, and is just a lot of fun. I've changed my recipe over the years. This is my most current version with my best tips.
Here are the 7 biggest tips that help my fried rice turn out better every single time:
Get your griddle around 400–425° You want it hot enough to cook well, but not so hot that everything burns once the food goes down.
Season the chicken with just salt and pepper first I used to marinate in teriyaki sauce but sometimes the sugars would burn while cooking. Now I add that in the middle of the cook.
Use lots of garlic butter I use garlic butter throughout the entire cook instead of constantly adding more oil.
Cook the rice the night before Let it dry out in the fridge overnight. Fresh rice is too soft and sticky for fried rice.
Wash the rice before cooking Rinse it until the water runs clear to remove excess starch and prevent clumping.
Make an “egg well” in the middle of the rice Cooking the eggs at the end keeps them from burning or getting cold sitting off to the side.
Finish with sesame oil Add it at the very end. It gives the fried rice that classic takeout-style flavor.
And one bonus tip… grab some yum yum sauce. It’s worth it if you've never had it.
Hope this helps if you’ve been wanting to try fried rice on the griddle for your family.