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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces tossed on a blazing griddle. Made with cold rice for separated, griddle-fried texture, plus peas, carrots, onions, garlic, and green onions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cooked rice, cold
  • 4 cup cooked rice Cold (day-old) rice helps prevent mushy clumps.
Eggs
  • 3 eggs Beaten for visible egg ribbons throughout the rice.
Vegetables
  • 1 cup frozen peas and carrots No thawing needed; they heat through on the griddle.
  • 0.5 cup onion Diced for even cooking.
  • 2 each green onions Sliced; add at the end for freshness.
Cooking oils
  • 4 tbsp oil Use for both egg scrambling and sautéing the vegetables.
  • 2 tsp sesame oil Added with the sauces for nutty aroma.
Sauces
  • 3 tbsp soy sauce Coats the grains for classic fried-rice flavor.
  • 1 tbsp oyster sauce Adds savory depth; keep heat high so it coats quickly.
Aromatics and seasoning
  • 3 clove garlic Minced; stirred in briefly to avoid burning.
  • 0.1 salt and pepper To taste; season near the end for best control.

Equipment

  • 1 Blackstone griddle

Method
 

Scramble eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour in the beaten eggs and scramble until just cooked, then move the eggs to the side.
  2. Keep the eggs just set so you still see tender, golden pieces in the finished rice.
Sauté vegetables
  1. Add the remaining oil and cook the diced onion plus frozen peas and carrots for 3-4 minutes, stirring occasionally. Cook until the vegetables are hot and slightly softened.
Griddle-fry the rice
  1. Add the cold cooked rice and break up any clumps with spatulas. Cook for 5-6 minutes, spreading it out so it can heat through and lightly toast.
  2. Stir the garlic in and cook for about 30 seconds until fragrant, then add soy sauce, oyster sauce, and sesame oil while tossing. Keep the motion going so the sauce coats each grain.
Finish and serve
  1. Mix the scrambled eggs and sliced green onions into the fried rice and toss to combine. Season with salt and pepper to taste, then serve hot.

Notes

For best griddle results, use cold, day-old rice and keep everything moving so the grains stay separated. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on a hot griddle or skillet until steaming. Freezing is not ideal because rice texture can turn softer after thawing. For a gluten-free swap, use tamari instead of soy sauce.