Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces, plus peas, carrots, and onion. This griddle fried rice method uses cold rice for quick clump-free frying and fast Chinese-food flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Dish

Cuisine: Asian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Cooked rice, cold

4 cup cooked rice, cold Use day-old rice for best texture and less sticking.

Eggs

3 eggs, beaten Beat until uniform yellow.

Vegetables

1 cup frozen peas and carrots
0.5 cup onion, diced

Sauces & aromatics

4 tbsp oil Use a neutral high-heat oil.
3 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil Add with the sauces so it stays fragrant.
3 garlic, minced

Finishing

2 green onions, sliced
0.25 salt and pepper to taste

Equipment

1 Blackstone griddle

Method

Heat and scramble eggs

Heat Blackstone griddle to high heat and add 2 tablespoons oil. Pour beaten eggs onto the griddle and scramble until just cooked, then move to the side.

Cook vegetables and rice

Add remaining oil and cook onions, peas, and carrots for 3-4 minutes, stirring until glossy and heated through.
Add cold rice and break up any clumps with spatulas, cooking for 5-6 minutes until grains are separated and hot.

Sauce and serve

Add garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together until the rice looks evenly coated.
Mix in scrambled eggs and green onions, then season with salt and pepper and serve hot.

Notes

For the best texture, spread the rice out and let it sit for a few seconds before tossing to encourage lightly toasted edges. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot pan until steaming. Freezing is not recommended because the rice and vegetables can turn softer after thawing. For a gluten-free option, use gluten-free soy sauce and gluten-free oyster sauce.