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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces, plus peas, carrots, and onion on a griddle. Cook cold rice until clump-free, then toss with garlic and sauces for that classic Chinese food vibe.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Blackstone fried rice base
  • 4 cup cooked rice Cold cooked rice helps the grains separate.
  • 3 eggs Beaten until uniform for visible egg curds.
  • 1 cup frozen peas and carrots No thawing needed.
  • 0.5 cup onion Diced for even cooking.
  • 4 tbsp oil Use divided oil as directed.
  • 3 tbsp soy sauce Adds salty, savory coating.
  • 1 tbsp oyster sauce Deepens umami flavor.
  • 2 tsp sesame oil Add with sauces for aroma.
  • 3 clove garlic Minced.
  • 2 green onions Sliced, for finishing.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Cook the eggs and vegetables
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Let the surface get hot so the eggs set quickly.
  2. Pour the beaten eggs onto the griddle and scramble until just cooked, then move to the side. Look for soft curds with visible egg pieces, not dry eggs.
  3. Add the remaining oil and cook the onions, peas, and carrots for 3-4 minutes. Stir until the vegetables are hot and starting to tenderize.
Fry the rice and season
  1. Add cold rice and break up any clumps with spatulas, cooking for 5-6 minutes. Spread and stir so the grains dry out and start to toast.
  2. Add garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together. The rice should look evenly coated and glossy.
  3. Mix in the scrambled eggs and green onions, season with salt and pepper, and serve hot. Finish with a quick toss so eggs stay visible.

Notes

Pro tip: Use cold, day-old rice (or chill it for at least 30 minutes) so the grains separate instead of turning sticky. Store leftovers in the fridge for up to 3 days; reheat in a hot skillet or on the griddle until steaming. Freezing works, but texture can soften. For a lighter option, use 2 tablespoons oil total and choose low-sodium soy sauce and oyster sauce.