Step 1: Prepare all your ingredients first. Cube the chicken, dice the onion and carrot, thaw peas and corn, beat eggs, and slice green onions. If velveting chicken, toss it with 1 tsp cornstarch and 1 tbsp soy sauce; set aside for 15 minutes. Whisk together all sauce ingredients in a small bowl and set aside. Ensure your cooked rice is cold and day-old.
Step 2: Preheat your Blackstone griddle to medium-high heat. Add 2-3 tablespoons of high smoke point oil to one side of the griddle, ensuring it’s evenly coated.
Step 3: Place the chicken in a single layer on the hot griddle. Cook for 3-4 minutes until nicely browned on one side, then flip and cook for another 3-5 minutes until cooked through. Push the cooked chicken to a cooler part of the griddle or remove it to a plate.
Step 4: Add a little more oil to the hot part of the griddle if needed. Add the diced carrots and onions. Sauté for 2-3 minutes until they begin to soften. Add the frozen peas and corn, cooking for another 1-2 minutes.
Step 5: Push the vegetables to the side, creating a clear space on the griddle. Add a splash of oil to the empty space, then pour in the beaten eggs. Scramble quickly with your spatula until just set and broken into small pieces. Mix the scrambled eggs with the vegetables.
Step 6: Spread the cold, day-old rice evenly over the hot griddle space, breaking up any clumps with your spatulas. Allow it to sit undisturbed for 1-2 minutes to get a slight crispness. Return the cooked chicken to the griddle with the vegetables and eggs.
Step 7: Pour the pre-mixed sauce evenly over the entire rice, chicken, and vegetable mixture. Using two spatulas, toss everything together vigorously and continuously until all ingredients are thoroughly coated in the sauce and heated through.
Step 8: Stir in most of the sliced green onions, reserving a small amount for garnish. Taste and adjust seasoning as needed. Serve immediately, garnished with the remaining green onions.