Name: Easy Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon oyster sauce (optional); 1 teaspoon white sugar; 1 teaspoon sriracha or other hot sauce (optional); 2 eggs; ¼ teaspoon table salt; 4 tablespoons vegetable oil, divided; 1 carrot, peeled and chopped; 1 rib celery, chopped; 3 cups cold leftover white rice (see recipe tips); 1 cup chopped leftover roasted chicken; ½ cup frozen peas; 3 green onions, both the white and green parts, chopped; 2 tablespoons roasted peanuts

Ingredients

Stir-fry Sauce

Fried Egg

Special Equipment

Griddle IINSERT

Take your grill anywhere

Fire up your grill

Download the app

Instructions

Place a griddle insert into the grill and preheat to high heat (500°–550°F) for 15 minutes.
Place a griddle insert into the grill and set to Manual Mode level 10. Preheat for 15 minutes.
Preheat the griddle for 2-zone cooking, turning one burner to low and the rest to medium-high. Preheat for 10 minutes.
While the griddle is heating, mix the soy sauce, sesame oil, oyster sauce, white sugar, and sriracha together in a small bowl. In a separate bowl, beat the eggs together with the salt.
Squeeze about 1 tablespoon of the oil on the griddle and spread it around with a spatula.
Squeeze about 1 tablespoon of the oil on the hotter section of the griddle and spread it around with a spatula.
Add the carrots and celery to the griddle and cook, stirring, for 2 minutes.
Squeeze 2 more tablespoons of oil onto the griddle and add the cold rice and chicken, stirring it together with the vegetables. Break up any big clumps of rice with the spatula. Cook for 1 minute, then pour the sauce over the rice and stir to coat everything evenly.
Add the peas, green onions, and peanuts and stir it all together, flipping the rice with the spatula so everything gets cooked evenly. Cook for 3 more minutes, then push the rice to the side to make some room to cook eggs.
Add the peas, green onions, and peanuts and stir it all together, flipping the rice with the spatula so everything gets cooked evenly. Cook for 3 more minutes, then push the rice to the cooler side to make some room to cook eggs.
Squeeze the last tablespoon of oil onto the hot side of the griddle. Pour the eggs onto the oil and quickly cook, scrambling the eggs. Mix the scrambled eggs into the fried rice to complete the dish.