Begin by gathering and prepping all your ingredients. Cut the chicken breasts into small cubes, chop the green onions, and mince the ginger. Ensure your jasmine rice is cooked and cooled; leftover rice works best.

Heat your Blackstone griddle to medium-high heat. Add the canola oil and toasted sesame oil to the griddle. Let it get hot, but not smoking.

Add the cubed chicken to the griddle. Spread it out evenly and let it sear for about 3-5 minutes on each side, until it’s golden brown and cooked through. Remove the chicken and set it aside.

On the same griddle, toss in the frozen peas and diced carrots. Cook them for about 4-5 minutes, or until they’re tender but still have a bit of crunch.

Next, add the minced ginger and chopped green onions to the vegetables. Sauté for another 2 minutes until the ginger releases its fragrance.

Push the veggies to one side of the griddle. On the other side, pour the lightly beaten eggs onto the surface. Scramble them until they’re fully cooked, then mix them with the vegetables.

Add the cooled jasmine rice to the griddle. Spread it out evenly and let it sit undisturbed for about 3 minutes to allow it to crisp up slightly.

Return the cooked chicken to the griddle. Pour the tamari or soy sauce over the mixture, season with sea salt and black pepper, and stir everything together until well mixed and heated through, about 2-3 minutes.

Serve hot, and garnish with additional chopped green onions if desired. This makes for an incomparable meal any day of the week.