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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces, made on a hot griddle for fast, restaurant-style flavor. This easy rice recipe uses cold cooked rice so it fries up with tender vegetables and distinct, non-mushy texture.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Blackstone fried rice base
  • 4 cup cooked rice Cold cooked rice works best to prevent mushiness.
  • 3 eggs Beaten before frying for visible egg pieces.
  • 1 cup frozen peas and carrots No thawing needed.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Use divided oil for eggs and vegetables.
  • 3 tbsp soy sauce For salty, glossy coating.
  • 1 tbsp oyster sauce Adds savory depth.
  • 2 tsp sesame oil Add near the end to keep aroma.
  • 3 clove garlic Minced.
  • 2 green onions Sliced, added at the end.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Fry the rice
  1. Heat a Blackstone griddle to high heat and add 2 tablespoons oil, letting it shimmer before you cook anything else.
  2. Pour the beaten eggs onto the griddle and scramble until just cooked, then move them to the side as soon as the eggs set.
  3. Add the remaining oil and cook the onion, peas, and carrots for 3-4 minutes, stirring until the vegetables soften.
  4. Add the cold cooked rice and break up clumps with spatulas, cooking for 5-6 minutes until the grains are hot and separate.
  5. Add the garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together so the sauce coats the rice evenly.
  6. Mix in the scrambled eggs and green onions, season with salt and pepper, and serve hot.

Notes

Use cold rice straight from the fridge for the best griddle texture—if it’s warm, spread it on a tray to cool. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat on a hot griddle or skillet until steaming. Freezing isn’t recommended because the egg and rice texture can get softer. For a lower-sodium swap, use low-sodium soy sauce and reduce added salt to taste.