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Blackstone Fried Rice

Blackstone fried rice made on a hot griddle with golden, soy-coated rice, visible egg pieces, and tender vegetables. This easy rice recipe uses cold cooked rice for quick texture and great flavor, with a Chinese-food-inspired finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Blackstone fried rice base
  • 4 cup cooked rice Cold cooked rice works best for non-sticky grains.
  • 3 eggs Beaten until uniform for visible egg pieces.
  • 1 cup frozen peas and carrots No thawing needed.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Divided for cooking.
  • 3 tbsp soy sauce For savory coating.
  • 1 tbsp oyster sauce Adds depth and a glossy finish.
  • 2 tsp sesame oil Use at the end for best aroma.
  • 3 clove garlic Minced.
  • 2 green onions Sliced, used for serving.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Scramble the eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil until shimmering. Pour the beaten eggs onto the griddle and scramble until just cooked, then move them to the side.
  2. Keep the eggs on the side so they finish cooking later. Look for soft curds with visible yellow and no wet batter.
Cook the vegetables and rice
  1. Add the remaining oil to the hot griddle and cook the onion, peas, and carrots for 3-4 minutes. Stir occasionally until the onion softens and the vegetables look glossy and lightly warmed.
  2. Add the cold cooked rice and break up any clumps with the spatulas. Cook for 5-6 minutes, stirring so grains toast and steam evaporates, until hot and separate.
Season and finish
  1. Add the garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together for even coating. The mixture should look darker and glossy as the sauces reduce slightly.
  2. Mix in the scrambled eggs and green onions, season with salt and pepper, and serve hot. Serve immediately while the eggs stay tender and the rice still has a sizzling surface.

Notes

Pro tip: Use cold rice straight from the fridge—this is the key to fluffy, non-sticky grains on a griddle. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat on the griddle or in a hot skillet. Freezing is not recommended because the egg texture can turn rubbery. For a lower-sodium option, use reduced-sodium soy sauce and oyster sauce.