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Blackstone Fried Rice

Blackstone fried rice made on a hot griddle with golden, soy-coated rice and visible egg pieces. Uses cold cooked rice to get griddle-fried texture and keeps veggies bright while tossing for even sauce coverage.
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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
  

Fried rice base
  • 4 cup cooked rice Cold cooked rice for best clump-free frying.
  • 3 eggs Beaten for visible egg pieces.
  • 1 cup frozen peas and carrots No need to thaw.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Use divided: 2 tbsp for eggs, remainder for veggies.
Sauce and aromatics
  • 3 tbsp soy sauce Coats the rice.
  • 1 tbsp oyster sauce Adds savory depth.
  • 2 tsp sesame oil For aroma at the end of cook.
  • 3 clove garlic Minced.
  • 2 green onions Sliced, for finishing.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 griddle

Method
 

Scramble the eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour the beaten eggs onto the griddle and scramble until just cooked, then move the eggs to the side.
  2. Keep the eggs separate on the side so they stay tender and visible. Let the griddle stay at high heat before adding the vegetables.
Fry the vegetables and rice
  1. Add the remaining oil, then cook the onions, peas, and carrots for 3-4 minutes. Stir often until the onions soften and the vegetables heat through with light browning.
  2. Add the cold cooked rice and break up any clumps with spatulas. Cook for 5-6 minutes, spreading the rice so it fries and dries slightly on the griddle.
Season and finish
  1. Add the minced garlic, soy sauce, oyster sauce, and sesame oil, then toss everything together. Stir continuously until the sauce coats the rice evenly and smells fragrant.
  2. Mix in the scrambled eggs and the sliced green onions, then season with salt and pepper. Serve hot right away for the best griddle-fried texture.

Notes

Pro tip: cold rice is key—spread it out and break clumps early so the grains fry instead of steam. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot griddle or skillet with a splash of oil. Freezing is not recommended for the best egg-and-veg texture. For a dietary swap, replace eggs with scrambled tofu for a vegetarian fried rice version using the same sauce.