Description

Learn how to make the best Blackstone fried rice recipe with simple ingredients, step-by-step instructions, and tips for perfect fried rice!

Ingredients

Scale

3 cups of cooked, cold rice (preferably day-old rice for the best texture)
2 tablespoons sesame oil (adds an irresistible nutty flavor)
Salt and pepper to taste
2 green onions, chopped
A sprinkle of sesame seeds (optional but fancy)
2 eggs (for scrambling directly on the griddle)
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
2 green onions, chopped
A sprinkle of sesame seeds (optional but fancy)
2 tablespoons vegetable oil (for cooking the veggies and protein)
1 cup of assorted mix frozen veggies- peas, corn, carrot(string) 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)
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
2 green onions, chopped
A sprinkle of sesame seeds (optional but fancy)

Instructions

1: Heat Up the Griddle

chopped carrots, celery, and onions with a sharp knife on a black 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

diced carrots, celery, and peas sautéing in a pan.

Stir in the garlic and peas for about 60 seconds, just to flavor the oil, and then set them aside when heated thoroughly on the hot side of the griddle to avoid overcooking.

3: Scramble the Eggs

Scrambled eggs cooking alongside sautéed peas, carrots, and celery in a pan.

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

A hand pouring soy sauce over fried rice with peas, carrots, and scrambled eggs in a hot pan.

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

A bowl of fried rice with green peas, carrots, scrambled eggs, and fresh green onions on top.

Once everything is perfectly fried and golden, remove the rice from the griddle and transfer it to a serving dish. Perfect with a sprinkle of fresh green onions or chives for a burst in both taste and color. Serve immediately and enjoy every bite!

Notes

Use day-old rice for better texture when frying.
Adjust the soy sauce amount based on your taste preference.
Add any protein (chicken, shrimp, or pork) for a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Sautéing, Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg

Keywords: fried rice, Blackstone fried rice, vegetable fried rice, homemade fried rice, stir-fried rice, quick fried rice, easy fried rice, healthy fried rice