If you’re the proud owner of a Blackstone griddle and haven’t tried fried rice yet, let me just say—you’re missing out. Fried rice on a Blackstone isn’t just food; it’s an experience. Moreover, there’s something magical about tossing rice, veggies, and your favorite protein over high heat while the smoky aroma fills the air. It’s like bringing hibachi-style cooking to your own backyard!
Whether you’re hosting a cookout, feeding a hungry family, or simply craving takeout-style fried rice without the delivery fees, this recipe has you covered. In fact, by the end of this post, you’ll know all the tricks to make fried rice that’s bursting with flavor, has the perfect texture, and will leave everyone begging for seconds.
Why Use a Blackstone Griddle for Fried Rice?
Before we dive into the nitty-gritty, let’s talk about why the Blackstone griddle is a game-changer for fried rice. Unlike a traditional stovetop wok or skillet, the Blackstone griddle offers:
- Ample Space: The large cooking surface means you can cook everything in one go, even if you’re making a big batch. No overcrowding, no soggy rice.
- High Heat: The griddle gets HOT, which is key for achieving that signature smoky, slightly charred flavor in fried rice.
- Versatility: You can cook all your ingredients simultaneously—rice, veggies, protein, and eggs—on the same surface, making the process super efficient.
- Fun Factor: Let’s be honest, there’s something ridiculously satisfying about cooking on a griddle. It’s part dinner prep, part performance art.
Ingredients for blackstone fried rice recipe
Here’s what you’ll need for a classic fried rice recipe. Feel free to tweak it to suit your taste!
The Base
- 3 cups of cooked, cold rice (preferably day-old rice for the best texture)
- 2 tablespoons sesame oil (adds an irresistible nutty flavor)
- 2 tablespoons vegetable oil (for cooking the veggies and protein)
Veggies & Protein
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 small onion, diced
- 1 cup of protein (shrimp, chicken, pork, beef, or tofu—cooked and chopped)
- 2 eggs (for scrambling directly on the griddle)
Seasonings
- 3 tablespoons soy sauce (regular or low-sodium, depending on your preference)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (optional, but adds great depth)
- Salt and pepper to taste
Garnishes
- 2 green onions, chopped
- A sprinkle of sesame seeds (optional but fancy)
Essential Tools for blackstone fried rice recipe
Cooking fried rice on your Blackstone is super simple, but having the right tools makes all the difference:
- Spatulas: Two large metal spatulas are a must for flipping and mixing.
- Squirt Bottles: Fill one with oil and another with water for easy application while cooking.
- Bench Scraper: Great for gathering small ingredients or scraping the griddle clean.
- Prep Bowls: Have all your ingredients prepped and ready to go—fried rice cooks fast!
How to Make Blackstone Fried Rice recipe
1: Heat Up the Griddle
Turn two burners of your Blackstone griddle to medium-high heat and let it preheat until it’s nice and hot. Next, pour sesame oil and a tablespoon of butter onto the surface. Toss the diced carrot, celery, and onion over the oil and butter. Furthermore, cover them with a basting dome or simply stir every few minutes. Allow them to cook for about 4 to 6 minutes until they’re softened and lightly browned.
2: Add Garlic and Peas
Toss in the garlic and peas, stirring for about 60 seconds to release their flavors. Once they’re heated through, push everything to the cooler side of the griddle to prevent overcooking.
3: Scramble the Eggs
Crack the eggs directly onto the griddle. Use your spatulas to chop and scramble them into bite-sized pieces as they cook. Once done, slide them over to the cooler side of the grill to join the vegetables.
4: Fry the Rice
Add the remaining tablespoon of butter to the hot side of the grill and let it melt. Spread your cold, cooked rice over the buttery surface and toss it around to coat every grain. Cook for about 3 minutes, letting the rice absorb the butter and develop a light golden crust. Bring the vegetables and eggs back to the hot zone and mix them into the rice. Drizzle the soy sauce over everything, then use your spatulas to keep the mixture moving as it fries and toasts evenly. This step should take 4 to 5 minutes.
5: Garnish and Serve
Once everything is perfectly fried and golden, remove the rice from the griddle and transfer it to a serving dish. Top with freshly chopped green onions or chives for a burst of flavor and color. Serve immediately and enjoy every bite!
Tips for Perfect Blackstone Fried Rice recipe
- Don’t Overcrowd: Give your ingredients space to cook evenly. If you’re making a large batch, work in smaller portions.
- Use Cold Rice: Seriously, this is non-negotiable. Day-old rice is drier and less likely to clump.
- Go Heavy on the Heat: High heat is what gives fried rice its signature smoky flavor and crispy bits.
- Customize It: Don’t be afraid to switch things up! Add pineapple chunks for sweetness, chili oil for heat, or even kimchi for a Korean-inspired twist.
- Clean As You Go: Keep your griddle clean by scraping off stuck-on bits between steps. A clean surface prevents burning and keeps flavors fresh.
Why Cold Rice Works Best
If you’ve ever tried making fried rice with fresh rice and ended up with a sticky mess, you’re not alone. The secret to restaurant-quality fried rice is cold, day-old rice. In fact, when rice is freshly cooked, it’s moist and soft, which can lead to clumps when it hits the griddle. However, letting the rice sit overnight in the fridge dries it out just enough to separate the grains and achieve that perfect stir-fry texture. Short on time? No worries—toss freshly cooked rice onto a baking sheet, spread it thin, and refrigerate it for about 30 minutes before cooking.
Serving Suggestions
Blackstone fried rice is a meal in itself, but if you’re looking to round out your menu, here are some great pairings:
- Hibachi-Style Grilled Shrimp: Cook these on the griddle alongside your fried rice.
- Egg Rolls or Spring Rolls: A crunchy side that complements the soft rice.
- Asian-Style Slaw: A light and tangy salad balances the rich flavors of fried rice.
What Makes Blackstone Fried Rice Special
Cooking on a Blackstone griddle isn’t just about the food—it’s about the experience. In addition, there’s a sense of joy that comes from flipping ingredients with those big spatulas and watching everything come together on that flat, sizzling surface. Moreover, the flavors you get from cooking at such high heat are unmatched.
Making Blackstone Fried Rice for a Crowd
One of the best things about the Blackstone griddle is how easy it is to cook for a group. Whether you’re hosting a backyard party or prepping a meal for the family, the griddle’s large surface area lets you double or even triple the recipe without breaking a sweat. Just be sure to spread the rice evenly across the surface to get that crispy, golden-brown texture on every bite. Cooking for a crowd? Try setting up a “fried rice station” with pre-chopped veggies and proteins so everyone can build their own custom plate.
The Secret to That Smoky Flavor
If you’ve ever wondered why fried rice at a hibachi grill tastes so much better than what you make at home, the answer is in the heat. The high, even temperature of a Blackstone griddle lets you achieve that smoky, slightly charred flavor that makes fried rice so irresistible. The key is to let the rice sit undisturbed for a minute or two after spreading it out on the griddle. This creates those crispy bits that add texture and flavor to every bite. Don’t forget to keep tossing once the soy sauce is added—it ensures an even coating on every grain.
FAQs
What is the secret ingredient to restaurant fried rice?
The secret ingredient is often oyster sauce or MSG (monosodium glutamate), which adds that rich, savory flavor known as umami. Another secret? High heat! Cooking at very high temperatures on a Blackstone griddle helps mimic the smoky flavor of a restaurant wok.
Do you cook the rice before putting it on the Blackstone?
Yes! The rice should always be fully cooked before it goes on the griddle. Ideally, you’ll use cold, day-old rice because it’s firmer and less likely to clump. If you’re short on time, you can cook the rice fresh, spread it out on a baking sheet, and refrigerate it for 30–60 minutes before using.
What gives Chinese fried rice its flavor?
The flavor comes from a combination of soy sauce, sesame oil, and sometimes oyster sauce or a splash of fish sauce. Fresh garlic and ginger are also key ingredients, along with high heat that caramelizes the rice and adds a smoky depth.
Why does Chinese restaurant fried rice taste so good?
Chinese restaurant fried rice tastes amazing because of high-heat cooking, the use of umami-packed sauces like soy sauce and oyster sauce, and perfectly cooked cold rice that absorbs all the flavors without getting mushy. Many chefs also season the dish with a touch of MSG to amplify its savory taste.
Wrapping It Up
And there you have it—your ultimate guide to making blackstone fried rice recipe. This recipe is perfect for beginners and pros alike, and it’s so versatile that you can whip it up for a quick weeknight dinner or a backyard party. The smoky, savory flavors, crispy rice, and endless customization options make this dish a must-try.
So, fire up your griddle, grab those spatulas, and get ready to impress your friends and family with some of the best fried rice they’ve ever had. Trust me, once you try it on the Blackstone, you’ll never go back to a skillet again!
Got your own fried rice hacks or favorite add-ins? Drop them in the comments—I’d love to hear how you make this dish your own!
1 thought on “blackstone fried rice recipe”