Blackstone Fried Rice

A Flavorful and Easy Fried Rice Recipe

If you love takeout-style fried rice but want to make it at home, then you’ll love this Blackstone Fried Rice recipe!

Cooking on a Blackstone griddle gives the rice a smoky, restaurant-quality taste that’s hard to achieve in a regular pan. Plus, it’s fun and easy to prepare, making it perfect for family meals, backyard cookouts, or even meal prep.

One of the best things about this recipe is how versatile it is. You can use whatever ingredients you have on hand—chicken, shrimp, beef, or even just veggies.

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It’s also a great way to use up leftover rice, turning it into a delicious and satisfying dish. Plus, because you’re cooking on a large flat surface, you can make big batches without the rice sticking or getting mushy.

I love making Blackstone Fried Rice because it’s quick, flavorful, and budget-friendly. It’s a great option for a busy weeknight meal since everything cooks in under 20 minutes. You can also make it when hosting a backyard BBQ—it’s a crowd-pleaser! Whether you’re feeding picky eaters or a group of hungry guests, this fried rice recipe is sure to be a hit.

About Blackstone Fried Rice

Blackstone Fried Rice is a delicious and easy way to make fried rice using a Blackstone griddle. The high heat and large cooking surface help to perfectly fry the rice without becoming soggy. Unlike traditional stovetop fried rice, which is often cooked in a wok or frying pan, using a Blackstone griddle allows for better caramelization and even cooking.

One key difference is the smoky, grilled flavor you get from cooking on a griddle. The open cooking surface also lets you cook everything at once—rice, veggies, protein, and eggs—so you’re not stirring in small batches like with a wok. This makes it ideal for feeding a crowd or meal prepping for the week!

Why You’ll Love It

1. Better Than Takeout – Say goodbye to soggy, greasy fried rice! Blackstone Fried Rice gives you that crispy, flavorful texture you love from restaurants.
2. Quick and Easy – Everything cooks in under 20 minutes, making it the perfect meal for busy nights.
3. Customizable – Use chicken, shrimp, steak, or just veggies. You can make it spicy, sweet, or even add pineapple for a tropical twist!
4. Feeds a Crowd – The large Blackstone griddle means you can cook big batches at once, making it great for family dinners or BBQs.
5. Perfect for Leftovers – Have extra rice in the fridge? This is the best way to use it up and turn it into something delicious!

Ingredients

For the Fried Rice

• 4 cups cooked and cooled rice (preferably day-old)
• 2 tbsp vegetable oil (or sesame oil for extra flavor)
• 2 eggs, beaten
• 1 cup frozen peas and carrots (or any mixed vegetables)
• ½ cup green onions, chopped
• 3 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce (optional but adds depth)
• 1 tsp garlic powder or 2 cloves fresh garlic, minced
• 1 tsp ginger powder or ½ tsp fresh ginger, minced
• ½ tsp black pepper
• Salt to taste

Optional Protein Add-ins

• 1 cup cooked chicken, diced
• 1 cup shrimp, peeled and deveined
• 1 cup beef or pork, thinly sliced

For Garnish

• Extra green onions
• Sesame seeds
• Sriracha or yum yum sauce for serving

Ingredient Notes & Tips

• Rice – Day-old, cold rice is best because it’s drier and won’t turn mushy. If using fresh rice, spread it on a tray and let it cool before frying.
• Oil – Sesame oil gives the rice an authentic takeout-style flavor, but vegetable oil works too.
• Soy Sauce & Oyster Sauce – These add umami and color. Use low-sodium soy sauce if you prefer less salt.
• Eggs – Scramble them on the griddle before mixing them into the rice for a light, fluffy texture.
• Protein Choices – You can mix and match proteins or keep it vegetarian with extra veggies.

Kitchen Tools Needed

1. Blackstone Griddle – The key to getting that perfect fried rice texture with a slightly smoky flavor. Any flat-top griddle will work, but Blackstone is a favorite for its even heating.
2. Metal Spatulas (Set of Two) – Ideal for tossing and stirring the rice without scratching the griddle. A wide spatula helps with flipping and scraping stuck bits.
3. Oil Squeeze Bottle – This makes it easy to drizzle oil evenly over the griddle. You can also use it for soy sauce or water to steam ingredients.
4. Mixing Bowls – For prepping and holding ingredients like beaten eggs, chopped veggies, and proteins before cooking.
5. Griddle Cover or Dome – Helps trap heat and steam, especially useful for cooking proteins evenly or melting flavors together.
6. Chopping Board & Knife – For cutting green onions, vegetables, and proteins into bite-sized pieces.

Personal Recommendation

I love using Blackstone’s official spatulas because they’re sturdy and easy to handle. If you don’t have a squeeze bottle, a simple measuring cup works too!

Cooking Instructions

Step 1: Preheat the Blackstone Griddle (2-3 minutes)

Turn your Blackstone griddle to medium-high heat and let it preheat for a few minutes. Once hot, drizzle 1 tablespoon of oil across the surface.

Pro Tip: A hot griddle prevents sticking and gives the rice a delicious seared texture.

Step 2: Cook the Eggs (1-2 minutes)

Pour the beaten eggs onto the griddle and let them set for a few seconds. Use your spatula to scramble them gently until fully cooked. Once done, push them to the side of the griddle or transfer them to a bowl.

Step 3: Cook the Protein (3-5 minutes) [If using]

If adding chicken, shrimp, beef, or pork, drizzle another tablespoon of oil on the griddle. Spread the protein out in a single layer and cook until golden brown and fully cooked. Move it to the side with the eggs.

Pro Tip: Avoid crowding the griddle—this helps proteins sear nicely instead of steaming.

Step 4: Sauté the Veggies (2-3 minutes)

Add the remaining oil, then toss in the peas, carrots, and green onions. Stir-fry them for a couple of minutes until they soften slightly but still have some crunch.

Step 5: Add the Rice (3-4 minutes)

Spread the cooked rice over the griddle and stir it around, letting it crisp up slightly. Keep stirring so every grain gets coated in oil.

Pro Tip: Use the edge of your spatula to chop up any clumps of rice for even frying.

Step 6: Add the Seasonings (2 minutes)

Drizzle the soy sauce, oyster sauce, garlic powder, ginger, salt, and black pepper over the rice. Stir everything together until well combined and the rice takes on a nice golden-brown color.

Step 7: Mix Everything (1-2 minutes)

Bring the cooked eggs and protein back into the rice and stir well. Let it cook for another minute or two, allowing all the flavors to blend.

Step 8: Serve and Enjoy!

Turn off the griddle and transfer the fried rice to a serving dish. Garnish with extra green onions, sesame seeds, or a drizzle of sriracha. Serve hot and enjoy your homemade Blackstone Fried Rice!

Pro Tip: Leftovers store well in the fridge for up to 3 days—just reheat on the griddle or in a skillet for best results.

Tips and Tricks for Success

• Use Cold Rice for the Best Texture – Freshly cooked rice is too soft and can turn mushy. Day-old rice from the fridge is ideal because it’s drier and crisps up beautifully on the griddle. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30-60 minutes before cooking.
• Don’t Overload the Griddle – Cooking too much at once can make the rice steam instead of fry. Spread ingredients out and stir in batches if needed.
• Get the Griddle Really Hot – A hot griddle gives the rice that perfect fried texture. If your rice isn’t sizzling when it hits the surface, increase the heat slightly.
• Add Extra Flavor with Butter – Stirring in a small amount of butter at the end adds richness and enhances the flavors—just like hibachi restaurants do!
• Customize to Your Taste – Make it spicy with red pepper flakes or sriracha, add crunch with cashews, or give it a tropical twist with pineapple chunks.

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Ingredient Substitutions and Variations

Rice Substitutes

• Brown rice – Adds a nuttier flavor and more fiber. Cook it slightly softer than usual before cooling.
• Cauliflower rice – A great low-carb option, but cook it quickly to avoid mushiness.

Protein Variations

• No meat? No problem! – Skip the meat and add extra veggies like bell peppers, mushrooms, or zucchini.
• Want more protein? – Try diced tofu, tempeh, or even scrambled extra eggs for a vegetarian boost.

Sauce Alternatives

• Coconut aminos – A soy-free alternative that’s slightly sweeter but works well.
• Hoisin sauce – Adds a hint of sweetness and depth, great for a richer flavor.

Extra Add-Ins

• Kimchi – Mix in some chopped kimchi for a tangy, slightly spicy kick.
• Bacon – Cook crispy bacon first, then fry the rice in the leftover grease for extra smoky goodness.

Serving Suggestions

Blackstone Fried Rice is a meal on its own, but pairing it with complementary sides makes it even better! Here are some delicious ways to serve it:

• Grilled Teriyaki Chicken – The sweet and savory glaze pairs perfectly with the smoky fried rice.
• Egg Drop Soup – A light, comforting soup that balances out the meal.
• Spring Rolls or Potstickers – Crispy appetizers that add a fun crunch.
• Steamed or Grilled Vegetables – Broccoli, bok choy, or asparagus add freshness and color.
• Spicy Mayo or Yum Yum Sauce – A drizzle of creamy, slightly spicy sauce takes the rice to the next level.

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Storage and Reheating Instructions

Storing Leftovers:

• Let the fried rice cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheating Instructions:

• On the Blackstone or Stovetop: Heat a small amount of oil or butter on medium heat, then stir-fry the rice for 3-4 minutes until hot. This keeps it crispy!
• In the Microwave: Add a splash of water or chicken broth, cover loosely, and heat in 30-second intervals, stirring in between. This prevents the rice from drying out.

Pro Tip: If frozen, let the rice thaw in the fridge overnight before reheating for the best texture.

Frequently Asked Questions

Can I make this without a Blackstone griddle?

Yes! You can use a large cast-iron skillet or wok on the stovetop. Just make sure it’s really hot before adding the rice to get that signature crispy texture.

What’s the best rice to use for fried rice?

Day-old jasmine or long-grain white rice works best because it’s drier and fries up perfectly. Avoid freshly cooked rice unless you chill it first.

Can I make this gluten-free?

Absolutely! Swap soy sauce for tamari or coconut aminos, and make sure your oyster sauce (if using) is gluten-free.

How do I keep my fried rice from getting mushy?

Use cold, dry rice, cook in small batches, and don’t overdo the sauce. Also, a hot griddle helps evaporate excess moisture quickly.

Can I meal prep this?

Yes! Cook a big batch, portion it into containers, and refrigerate for up to 3 days. It also freezes well for up to 2 months.

What can I use instead of oyster sauce?

Hoisin sauce adds a bit of sweetness, or you can use a splash of extra soy sauce with a pinch of brown sugar.

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I’d love to hear how your Blackstone Fried Rice turns out! Did you try any fun add-ins or protein swaps? Let me know in the comments, and don’t forget to share this recipe with friends who love a good fried rice night!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!