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This Blackstone fried rice transforms simple ingredients into a restaurant-quality dish right in your backyard. The flat top griddle creates the perfect texture—slightly crispy rice with tender vegetables and fluffy eggs folded throughout.
I discovered the magic of Blackstone fried rice during pandemic lockdowns when restaurant dining wasn't an option. My family now requests this every weekend during our backyard cookouts, and guests always ask for the recipe.
Ingredients
- Sesame oil: Adds authentic Asian flavor and a nutty aroma that transforms ordinary rice
- Vegetable oil: Creates the perfect cooking surface on the griddle for crispy rice without sticking
- Day old cooked rice: Works best as fresh rice contains too much moisture and becomes mushy
- Soy sauce: Provides the essential umami flavor and beautiful golden color
- Salt and pepper: Balance and enhance all the flavors
- Frozen peas and carrots: Offer convenience and bright color without prep work
- Eggs: Create richness and protein turning this side dish into a complete meal
Step-by-Step Instructions
- Preheat and Prepare the Griddle:
- Fire up your Blackstone to medium low heat around 350°F. Once hot, pour vegetable oil across the cooking surface and spread it evenly with your spatula. This creates the perfect nonstick surface that will give your rice that restaurant quality crispness.
- Cook the Vegetables:
- Add frozen peas and carrots directly to the oiled surface. Sauté them for 3 to 5 minutes until they soften but still maintain a slight bite. The vegetables should brighten in color. Once they reach the perfect tenderness, push them to the cooler side of your griddle.
- Scramble the Eggs:
- Pour your beaten eggs onto the hot surface. Let them set slightly before gently scrambling them with your spatula. Cook until just set but still glossy about 1 to 2 minutes. Overcooked eggs become rubbery. Move them to join the vegetables on the cooler side.
- Cook the Rice:
- Spread your day old rice across the main cooking surface. Drizzle with sesame oil, soy sauce, salt and pepper. Use a chopping and folding motion with your spatula to break up any clumps. Allow the rice to toast for 3 to 4 minutes, occasionally flipping portions to develop those coveted crispy bits.
- Mix and Serve:
- Bring all components together by folding the vegetables and eggs back into the rice. Mix thoroughly for about a minute to distribute everything evenly. Serve immediately in bowls while the rice maintains its perfect texture.
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My secret ingredient is actually the sesame oil. I learned from my Chinese neighbor that adding it at the beginning rather than the end creates a deeper, more complex flavor that permeates the entire dish. Every time I make this, I remember her standing beside me, guiding my spatula technique on her wok before I invested in my Blackstone.
Make It Your Own
The beauty of Blackstone fried rice lies in its versatility. Turn it into a complete meal by adding diced chicken, shrimp, or tofu during the vegetable cooking phase. Bacon adds a smoky dimension when cooked first, using the rendered fat instead of vegetable oil. For a vegetable forward version, add diced bell peppers, mushrooms, or snow peas during the vegetable cooking stage.
Storage Instructions
Allow any leftovers to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. For reheating, the microwave works in a pinch, but for best results, toss it back on the Blackstone for a few minutes to restore that signature crispness. You can also freeze portions for up to three months in freezer safe containers.
Rice Selection Matters
Long grain rice varieties like jasmine or basmati work best for fried rice due to their firm texture and ability to remain separate after cooking. Short grain rice tends to clump and becomes too sticky. Always rinse your rice before cooking the initial batch to remove excess starch. For authentic restaurant style results, cook your rice with slightly less water than normal, then spread it on a baking sheet to cool completely before refrigerating overnight.
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This Blackstone fried rice will quickly become a household favorite. A simple yet delicious way to elevate backyard meals in no time.
Frequently Asked Questions
- → Can I use fresh rice instead of leftover rice?
While you can use fresh rice, day-old refrigerated rice works best for fried rice as it's drier and less sticky. If using fresh rice, cook it with slightly less water than normal and allow it to cool completely before frying for better texture and to prevent clumping.
- → What protein can I add to this fried rice?
This dish is extremely versatile! You can add chicken, beef, pork, shrimp, or tofu. For best results, cook your protein first on the griddle, set it aside, then proceed with the vegetables and rice. Add the protein back during the final mixing step.
- → What if I don't have a Blackstone griddle?
A large skillet or wok makes an excellent alternative. The key is having enough surface area to properly sear the rice. You may need to cook in batches if using a smaller pan to avoid overcrowding and steaming rather than frying.
- → How can I make this dish spicy?
Add heat by incorporating sriracha, chili oil, red pepper flakes, or fresh minced chili peppers to taste. For a more subtle approach, try adding a teaspoon of chili garlic sauce or a few drops of hot sauce when adding the soy sauce.
- → Can I substitute the vegetables in this dish?
Absolutely! While peas and carrots are traditional, you can use any vegetables you prefer. Bell peppers, broccoli, corn, bean sprouts, snow peas, and chopped greens all work well. Just adjust cooking times as needed based on how quickly each vegetable cooks.
- → How long does leftover fried rice keep?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in a skillet with a little oil for best results, as microwave reheating can make the rice dry or mushy.