Move over, wok! We’re taking fried rice outdoors and onto the Bull Commercial Style Griddle. This recipe unlocks the secrets of wok-kissed fried rice using your trusty Bull Griddle. The Chromium plated griddle and 60,000 BTU’s will give you the confidence to grab your spatula, crank up the heat, and prepare to unleash a symphony of sizzling, smoky flavors.
Ingredients
- 3 cups cooked jasmine rice completely chilled
- 3 tablespoons sesame oil
- 1 tablespoon garlic herb butter
- 1 cup diced chicken breast or cooked shrimp optional
- 1 cup mixed carrots & onions diced
- 1/2 cup peas frozen
- 2 cloves garlic minced
- 2 eggs beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1/2 cup green onions chopped
- Salt and pepper to taste
- Sesame seeds
Instructions
- Preheat your Bull Griddle to medium-high heat and add 1 tablespoon of sesame oil.
- If using chicken or shrimp, cook them on the griddle until fully cooked, then set them aside.
- Add 1 tablespoon of oil to the griddle and sauté the mixed vegetables until they are slightly tender.
- Push the vegetables to one side of the griddle and add minced garlic. Pour beaten eggs onto the other side of the griddle. Scramble the eggs until cooked.
- Mix the vegetables, eggs, and protein on the griddle.
- Add the remaining oil and garlic butter to the Bull Griddle. Then add the chilled cooked rice to the griddle. Break up any clumps and mix well with the other ingredients.
- Pour soy sauce and oyster sauce over the rice mixture. Stir to distribute the sauces evenly—season with salt and pepper to taste.
- Transfer the griddle-fried rice to serving plates. Garnish with additional green onions and sesame seeds. Serve immediately.
