Step 1: Prepare your ingredients. Dice the chicken thighs into 1/2-inch pieces. Mince the garlic and ginger. Chop the onion, carrots, and green onions (separating white and green parts). Whisk the eggs in a small bowl. In another bowl, combine the soy sauce, oyster sauce, and sesame oil for the sauce blend.
Step 2: Preheat your Blackstone griddle to medium-high heat. Add 1-2 tablespoons of cooking oil (like avocado or vegetable oil) to one section of the griddle.
Step 3: Cook the chicken. Add the diced chicken to the oiled griddle. Spread it into a single layer and cook for 3-4 minutes until nicely browned and cooked through. Season lightly with salt and pepper as it cooks. Once cooked, push the chicken to a cooler side of the griddle or into a griddle warming tray to keep warm.
Step 4: Scramble the eggs. Add another tablespoon of oil to a clear section of the griddle. Pour the whisked eggs onto the hot griddle and scramble them until just set but still a little soft. Break them into small pieces and push them aside with the chicken.
Step 5: Sauté the aromatics and vegetables. Add another tablespoon of oil to the main cooking area. Add the minced garlic and ginger, along with the diced onion and carrots. Sauté for 3-5 minutes, stirring frequently, until the vegetables begin to soften and the aromatics are fragrant.
Step 6: Introduce the rice. Spread the day-old rice evenly over the vegetable mixture on the griddle. Break up any clumps with your spatula. Let the rice cook undisturbed for 2-3 minutes to get a nice crispy crust on the bottom.
Step 7: Combine and season. Add the cooked chicken and scrambled eggs back to the griddle with the rice and vegetables. Pour the prepared sauce mixture (soy sauce, oyster sauce, sesame oil) evenly over everything. Add the white parts of the green onions and the frozen peas.
Step 8: Stir-fry and mix. Using two spatulas, vigorously toss and stir-fry all the ingredients together. Ensure the sauce is evenly distributed and coats every grain of rice and piece of chicken. Continue to cook for another 3-5 minutes, allowing the rice to get further caramelized and slightly crispy.
Step 9: Finish with green onions. Stir in the green parts of the green onions just before serving. Give it one final toss.
Step 10: Serve immediately. Scoop the ultimate chicken fried rice on blackstone onto plates and enjoy! This dish is best served hot off the griddle.