01 -
Start by preheating your Blackstone grill over medium low heat, approximately 175°C (350°F). Once heated, pour vegetable oil onto the griddle and spread it evenly with a spatula to create a non-stick surface.
02 -
Add the peas and carrots mix to the oiled griddle. Sauté for 3-5 minutes until softened, stirring frequently to ensure even cooking. Move them to the cooler side of the griddle to keep warm without overcooking.
03 -
Pour the beaten eggs onto the hot area of the griddle. Scramble until fully cooked, then move them to the cooler side with the vegetables.
04 -
Pour the cooked rice onto the griddle. Drizzle with sesame oil, soy sauce, salt, and pepper. Sauté for 3-4 minutes, stirring frequently until the rice is heated through and slightly browned, developing a toasted flavor and texture.
05 -
Combine the sautéed vegetables, scrambled eggs, and rice together on the griddle. Mix thoroughly with your spatula, ensuring all ingredients are evenly distributed. Serve immediately while hot.