Chicken Fried Rice Bowl

  • Cooking Time: 30–40 minutes total Grill chicken: 20 minutes Cook fried rice on grill: 10–15 minutes
  • Serving: 4
  • Difficulty: Easy

Ingredients:

For the Chicken:

  • 1½ lbs boneless, skinless chicken thighs or breasts

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil or olive oil

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp ground black pepper

  • 1 tbsp rice vinegar or lemon juice

For the Fried Rice:

  • 4 cups cooked and chilled white or jasmine rice (day-old is best)
  • 2 tbsp vegetable or sesame oil
  • 3 eggs, beaten
  • 1 cup frozen peas and carrots (or mixed veggies)
  • 3 green onions, sliced
  • 2–3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp minced garlic
  • Salt & pepper to taste
  • Optional: sriracha or chili oil for heat
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Estimated Nutrition (Per Serving – 1 Bowl)

  • Calories: ~550–600 kcal
  • Protein: ~35g
  • Fat: ~20g
  • Saturated Fat: ~4g
  • Carbs: ~50g
  • Sugars: ~3g
  • Fiber : ~3g
  • Sodium: ~850mg 

Note: Nutritional values will vary based on sauces and rice portion size.

 Instructions:

1. Preheat Your Pellet Grill:

  • Set grill to 400°F using oak or hickory pellets for savory depth.

2. Marinate & Grill the Chicken:

  • Combine marinade ingredients and coat chicken. Let sit for 30 minutes (optional).

  • Grill chicken directly on the grates for 7–8 minutes per side, until internal temp hits 165°F.

  • Rest for 5 minutes, then slice or chop.

3. Cook the Fried Rice (Grill-Top or Cast Iron Skillet):

  • Place a cast iron skillet or grill-safe wok on the pellet grill.

  • Add oil and scramble the eggs. Remove and set aside.

  • Add more oil and toss in the rice. Cook for 4–5 minutes, stirring occasionally until slightly crispy.

  • Add garlic, veggies, and stir-fry until heated through.

  • Stir in soy sauce, oyster sauce, and seasonings.

  • Add eggs and mix everything well.

4. Build the Bowls:

  • Spoon fried rice into bowls.

  • Top with sliced grilled chicken.

  • Garnish with green onions and optional chili oil or sesame seeds.

Pro Tips:

  • Use day-old rice for the best texture—it doesn’t clump or get mushy.

  • Add pineapple, kimchi, or grilled peppers for variations.

  • This also works great with leftover grilled chicken or pulled pork!