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Blackstone Fried Rice

Blackstone fried rice made on a griddle with golden, soy-coated rice and visible egg pieces. This easy fried rice uses cold cooked rice for a crisp, clump-free texture with vegetables and green onion.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

Cooked rice, cold
  • 4 cup cooked rice, cold cold for best texture and reduced clumping
Eggs
  • 3 eggs, beaten
Vegetables
  • 1 cup frozen peas and carrots
  • 0.5 cup onion, diced
  • 0.33 cup green onions, sliced about 2-3 stalks; slice for topping and mix-in
Frying and seasoning
  • 4 tbsp oil
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 3 clove garlic, minced
  • 1 salt and pepper to taste

Equipment

  • 1 griddle

Method
 

Cook on the griddle
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil, letting the surface shimmer before adding anything else.
  2. Pour the beaten eggs onto the griddle and scramble until just cooked, then move them to the side so they stay tender and visible.
  3. Add the remaining oil and cook the onions, peas, and carrots for 3-4 minutes, stirring until the vegetables soften and steam.
  4. Add the cold cooked rice and break up any clumps with spatulas, then cook for 5-6 minutes until the grains are hot and start to dry out.
  5. Add the garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together so the rice looks evenly coated.
  6. Mix in the scrambled eggs and green onions, season with salt and pepper, and serve hot with egg pieces still streaked through the rice.

Notes

For the best griddle fried rice, spread the rice into a thin layer and let it hit the hot surface before stirring—cold rice helps prevent sticky clumps. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat on a hot griddle or skillet until steaming. Freezing is not recommended because the egg and rice texture can turn soft. For a dairy-free swap, keep everything the same; for a gluten-light option, use tamari in place of soy sauce.