Sizzling and smoky, this Blackstone fried rice brings restaurant-style flavor right to my backyard. I make it on the griddle so the heat stays high and the flavors stay bold, with perfectly cooked rice, crisp vegetables, and savory seasonings. It’s my go-to for a quick meal that tastes like I ordered takeout, but it’s even fresher.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked and chilled white rice (preferably day-old)
2 tablespoons sesame oil (or vegetable oil)
1 cup diced carrots
1 cup frozen peas
1/2 cup diced onion
3 green onions, sliced
2 eggs, beaten
2 tablespoons soy sauce (or to taste)
1 tablespoon oyster sauce (optional)
1 tablespoon butter
1 cup cooked chicken, shrimp, or tofu (optional)
Salt and pepper to taste
Directions
I preheat my Blackstone griddle on medium-high heat and oil the surface with 1 tablespoon of sesame oil.
I add the diced carrots and onions, cooking them for 3–4 minutes until they soften.
I stir in the peas and sauté for another 2 minutes.
I push the vegetables to one side, add the remaining oil, and pour in the beaten eggs. I scramble them quickly, then mix them into the vegetables.
I add the chilled rice, breaking up any clumps and mixing it with the vegetables and eggs.
I stir in the soy sauce, oyster sauce (if I’m using it), and butter, cooking for 3–4 minutes and stirring constantly.
I toss in the cooked chicken, shrimp, or tofu if I want extra protein, heating it through.
I finish with the sliced green onions and adjust the salt and pepper before serving hot.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Around 310 kcal per serving
Variations
I sometimes swap the white rice for brown rice or even cauliflower rice for a lighter version. If I’m in the mood for extra spice, I stir in some chili paste or sriracha at the end. Leftover ham or pork makes a great substitute for chicken or shrimp. I also like adding bean sprouts or cabbage for extra crunch.
Storage/Reheating
I store leftover fried rice in an airtight container in the fridge for up to 4 days. When reheating, I prefer using the griddle or a hot skillet to bring back that fresh texture, but the microwave works in a pinch. If the rice feels a bit dry, I add a splash of water or soy sauce while reheating.
FAQs
Can I make this without a Blackstone griddle?
Yes, I can use a large wok or skillet on the stovetop. The texture might be slightly different, but it will still taste great.
Why does the rice need to be cold?
Cold, day-old rice holds its shape better and doesn’t get mushy when stir-fried, so I always use leftover rice for the best texture.
What oil works best?
I love sesame oil for flavor, but vegetable or canola oil works if I want something more neutral.
Can I make this vegetarian?
Yes, I just skip the meat and maybe add extra veggies or tofu for protein.
How can I make it gluten-free?
I use gluten-free soy sauce or tamari and check that my oyster sauce is gluten-free.
Conclusion
I love making this Blackstone fried rice because it’s fast, flavorful, and incredibly versatile. Whether I’m using up leftovers, prepping for the week, or just craving hibachi-style food at home, this recipe delivers every time. It’s proof that a few simple ingredients, cooked hot and fast, can create a meal that tastes like a special occasion.
📖 Recipe:
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Blackstone Fried Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Sizzling and smoky, this Blackstone fried rice delivers restaurant-style flavor with perfectly cooked rice, crisp vegetables, and savory seasonings—all made quickly on a hot griddle.
Ingredients
3 cups cooked and chilled white rice (preferably day-old)
2 tablespoons sesame oil (or vegetable oil)
1 cup diced carrots
1 cup frozen peas
1/2 cup diced onion
3 green onions, sliced
2 eggs, beaten
2 tablespoons soy sauce (or to taste)
1 tablespoon oyster sauce (optional)
1 tablespoon butter
1 cup cooked chicken, shrimp, or tofu (optional)
Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle on medium-high heat and oil the surface with 1 tablespoon of sesame oil.
- Add diced carrots and onions; cook for 3–4 minutes until softened.
- Stir in peas and sauté for another 2 minutes.
- Push vegetables to one side, add remaining oil, and pour in beaten eggs. Scramble quickly, then mix into the vegetables.
- Add chilled rice, breaking up clumps, and mix with vegetables and eggs.
- Stir in soy sauce, oyster sauce (if using), and butter; cook for 3–4 minutes, stirring constantly.
- Add cooked chicken, shrimp, or tofu if desired, heating through.
- Finish with sliced green onions; adjust salt and pepper before serving hot.
Notes
Use day-old rice for the best texture.
Swap in brown rice or cauliflower rice for a lighter version.
Add chili paste or sriracha for extra spice.
Leftover ham or pork works well as a protein substitute.
Store leftovers in the fridge for up to 4 days; reheat on a griddle or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Griddle Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
