Chicken Teriyaki Fried Rice…On the Grill?!

So I don’t even know what exactly to call this dish. As you can see from the picture the basic cooking theme of the night was throw everything on the grill and see what happens.

It turned out to be sort of fried rice with a nice paella socarrat (the amazing, crispy, caramelized rice at the bottom of the pan).

As for the recipe…there isn’t one!

I, actually we, made this about a month ago and winged the whole thing. As I write this I’m looking through pictures and trying to figure out what the heck we did.

First off:

You’ll need a cast iron skillet. You could probably use a sheet pan or something like that (I think?) but  my 25 year old hunk of cast iron is definitely my go-to piece of kitchen equipment.  After seasoning the cast iron well, (took me about 8 months, but you can do it in a couple days for a decent seasoning) this thing was ready to go for its premier outing on my grill.

What you’ll need:

2 cups cooked white rice

½ cup corn

½ cup green peas

1 tbsp minced garlic

¼  cup onion

3 tbsp. Teriyaki Sauce (complete guess, add until flavored how you like)

1 tsp. black pepper (red if you like some heat)

1 cup diced chicken

Grill it

Heat your grill to medium, place your skillet on the grill, and add a tsp of olive oil. Start off cooking your chicken and onions for about 2 minutes.

grilling with friends 2

Hanny carefully adding Teriyaki…with the cap on

Next, you can add your rice, corn, peas and teriyaki with a little bit more oil. Make sure the skillet isn’t ridiculously hot otherwise the teriyaki will burn in seconds.

After it is heated through (probably 5 minutes), clear a spot on the skillet to add the garlic. You don’t want to add the garlic too  early because it cooks extremely quickly. Let the garlic cook for a couple minutes then mix it all together.

At this point, turn the grill down a little bit and STEP BACK. Once the rice starts to caramelized at the bottom it’s done.

The best part of it all is the crispy rice that forms at the bottom along with the slightly smoky flavor from the grill.

So at your next gathering where you most definitely should cook this, and people turn their heads when you say you’re making grilled fried rice – just say Ground Up Gourmet did it and it was friggin fantastic.

grilled fried rice

P.S.  Countdown until Smokeshow 2010:  2 days.

Grill on,


Leave a Reply

Your email address will not be published. Required fields are marked *