Chicken and Shrimp Fried Rice Recipe

Instructions

1. Gather your ingredients to make the chicken and shrimp fried rice.
2. Dice all your vegetables, chicken breast, and the bacon. All ingredients needs to be cut small, so they sauté quickly.
3. Preheat your Blackstone Griddle to medium heat for about 5 minutes. Apply a thin layer of oil to season the griddle as it is warming up.
4. When the griddle is hot, add the diced bacon pieces to the Blackstone griddle and cook until the bacon starts to crisp up. This process will take about 5 minutes.
5. As the bacon cooks, add all the vegetables (onion, celery, peppers and mushrooms) on another part of the griddle. Add a squirt of oil to the vegetables. Using the griddle spatula, stir the cooking vegetables until they are tender crisp.
6. Cook the chicken pieces in another part of the griddle. Season the chicken. Flip the chicken, half way through cooking.
7. On a different part of the griddle, add the shrimp pieces and season to taste. Flip each piece of shrimp, half way through cooking. Continue griddle cooking until fully done but not over cooked.
8. Stir the cooked vegetables and bacon together on the griddle.
9. While the bacon and vegetables are cooking, make a hole in the middle to cook the scrambled egg. Crack the egg into the middle and then break the egg yolk. Use your griddle spatula to scramble the egg by itself until just done.
10. On the Blackstone griddle combine the bacon, vegetables, scrambled egg, rice, salt and pepper. Cook for a few minutes and continue using the spatula to combine all the ingredients.
11. Add the chicken and shrimp pieces to the rice mixture.
12. Sprinkle about a tablespoon or two of soy sauce over top of the fried rice mixture. Let the fried rice cook and get crispy bits mixed into it.
13. Test the Blackstone Griddle chicken and shrimp fried rice for flavor. Adjust the seasoning if needed by adding more soy sauce, salt and pepper.
14. When desired fried rice with chicken and shrimp flavor is achieved, remove from the griddle to a serving dish. Garnish with diced green onions and serve hot.