Chicken Fried Rice on the Big Green Egg | Backyard Smoke Show
If you’ve ever wanted to make restaurant-style fried rice at home, your Big Green Egg is the perfect tool for the job. This Chicken Fried Rice recipe combines juicy wok-seared chicken, crisp vegetables, fluffy eggs, and fragrant rice with a hint of sesame and soy.
It’s quick, packed with flavor, and cooked entirely over live fire. Once you try this, you’ll skip the takeout menu and go straight to your backyard.
Why It Works on the Big Green Egg
Cooking fried rice on the Big Green Egg gives you heat control, searing power, and the added bonus of a hint of smoky depth. With a carbon steel wok set over direct heat and the right ingredients on hand, you can bring this dish together in under 30 minutes.
Using cold, day-old rice helps the grains stay separate and absorb flavor better. Fresh aromatics and the right amount of seasoning finish the dish with the perfect balance of heat, umami, and texture.
Ingredients
- Boneless chicken breast or thighs, diced
- Spiceology Korean BBQ Rub
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 medium scallions, sliced and separated (white and green parts)
- 3 tablespoons plus 1 teaspoon vegetable oil
- 3 cups frozen peas and carrots (do not thaw)
- 4 to 5 cups cold, cooked white or brown rice (preferably one day old)
- 2 tablespoons soy sauce
- 1 1/2 teaspoons kosher salt
- 3 large eggs
- 3/4 teaspoon toasted sesame oil
Equipment and Setup
EGGcessories:
Egg Setup
Set your Big Green Egg for direct heat at 400°F, using the convEGGtor basket to hold the wok securely. This setup allows you to maintain steady, high heat for fast and even stir-frying.
Step-by-Step Instructions
1. Prep the Ingredients
Before you start cooking, make sure everything is ready. Mince the garlic and ginger, slice the scallions, and separate the white and green parts. Dice the chicken into bite-sized pieces and coat with Spiceology Korean BBQ Rub.
2. Cook the Chicken
Heat 2 tablespoons of vegetable oil in the wok until shimmering. Add the seasoned chicken and stir-fry until fully cooked. Remove the chicken from the wok and set aside.
3. Stir-Fry the Vegetables
Add garlic, ginger, scallion whites, and the frozen peas and carrots to the wok. Stir-fry for about 2 minutes, just until the vegetables begin to soften and thaw.
4. Add the Rice
Break up the cold rice with your fingers to avoid clumps. Add the rice to the wok and toss with the vegetables. Stir in 1 tablespoon soy sauce, toasted sesame oil, and kosher salt. Stir well to coat everything evenly.
5. Scramble the Eggs
Push the rice to one side of the wok. Add 1 teaspoon of oil to the empty side and crack in the eggs. Scramble them until just set, then mix into the rice.
6. Combine and Finish
Return the cooked chicken to the wok. Stir-fry everything together for about one more minute. Remove the wok from the heat and transfer the finished fried rice to a serving dish.
7. Garnish and Serve
Top with the reserved green scallion slices for a pop of freshness and color. Serve hot and enjoy.
Tips for Success
- Use cold, day-old rice for the best texture
- Prep all your ingredients before you start cooking, since things move quickly once the wok is hot
- Don’t overcrowd the wok; stir-frying works best with room to move the food around
- Add chili oil or sriracha for heat if you like a spicy version
- Use thighs for juicier chicken, or sub in shrimp for a seafood twist
Final Thoughts
This Chicken Fried Rice on the Big Green Egg proves that stir-frying doesn’t need a stovetop. With the right setup, you can cook bold, satisfying meals over charcoal with minimal cleanup and big flavor.
Whether you’re feeding a family or meal-prepping for the week, this recipe is fast, flexible, and always a crowd-pleaser.
