This Blackstone Fried Rice is cooked to golden perfection on a hot griddle. It’s a simple, flavorful recipe that comes together in about 20 minutes, making it perfect as a quick dinner or a hearty side dish. Serve it alongside sautéed shrimp, chicken, or your favorite protein to turn it into a full meal.
Fried rice is a beloved staple in Asian cuisine because it’s versatile and delicious. This version uses day-old white rice combined with crisp vegetables, scrambled egg, sesame oil, and soy sauce for a balanced, savory dish with great texture.
Why You’ll Love This Recipe:
- Quick and Easy. Ready in roughly 20 minutes.
- Waste Not. A great way to use leftover rice from the night before.
- Nutrient Boost. Packed with vegetables for added vitamins and crunch.
- Versatile. Pairs well with chicken, pork, beef, or shrimp.
- Full of Flavor. Sesame oil and soy sauce deliver authentic Asian taste.
The Ingredients:
White Rice – Use day-old rice chilled in the fridge for at least 8 hours. That dries the grains slightly so they get crispy when fried. Long-grain or jasmine rice works well.
Carrot, Onion, Celery – These vegetables provide texture and sweetness. Dice them small so they cook quickly and evenly.
Egg – Lightly scrambled and chopped into small pieces, the egg adds protein and a silky texture throughout the rice.
Frozen Sweet Peas – Classic in fried rice, peas add a pop of sweetness and color.
Sesame Oil & Soy Sauce – A little sesame oil gives that nutty aroma while soy sauce brings savory depth and saltiness.
*Full ingredient amounts are provided in the recipe card below.
Substitutions and Variations:
If you don’t have long-grain white rice, jasmine rice is an excellent substitute.
Swap or add vegetables as you like—bell pepper, cabbage, or mushrooms work well. Keep them thinly sliced for quick cooking.
If you prefer milder oil, replace sesame oil with a neutral oil like vegetable or canola oil.
Soy sauce can be swapped for coconut aminos for a gluten-free option.
For more protein, increase the eggs or add cooked shrimp, chicken, pork, or beef to the rice during the final toss.
How to Make Blackstone Fried Rice:
Step 1: Heat two burners of the griddle to medium-high. When hot, add sesame oil and 1 tablespoon of butter. Add diced carrot, celery, and onion, toss to coat, then cover and cook 4–6 minutes until softened, stirring occasionally.
Step 2: Add minced garlic and frozen peas and cook for about 60 seconds. Push the vegetables to the cooler side of the griddle.
Step 3: Pour the whisked eggs onto the hot griddle and scramble, chopping them into small pieces as they cook. Once set, move the eggs to the cooler side with the vegetables.
Step 4: Add the remaining tablespoon of butter to the hot side and let it melt. Add the chilled cooked rice and toss with the butter for about 3 minutes, spreading it thin so it fries evenly. Return the vegetables and eggs to the rice, drizzle soy sauce over everything, and continue stirring and toasting the rice for 4–5 minutes until heated through and slightly crisp.
Step 5: Remove from the griddle, garnish with sliced green onions or chives, and serve hot.
Expert Tips:
- Prep vegetables finely so they cook quickly and evenly.
- Cook vegetables until just softened and translucent—avoid browning. If they begin to char, lower the heat and move them to a cooler area of the griddle.
- When frying the rice, spread it in a thin layer, let it sit briefly to crisp, then toss. Repeat for maximum texture.
Recipe FAQs:
Yes. Rice must be cooked before frying. For best texture, cook the rice ahead of time and chill it in the fridge for at least 8 hours to reduce moisture and prevent mushiness.
You can use any flat-top griddle, a stovetop griddle, a wok, or a large stainless steel skillet. If using a pan, cook vegetables and eggs separately, then add the rice and combine everything at the end.
For the crispiest fried rice, refrigerate cooked rice for at least 8 hours. Freshly cooked rice retains too much moisture and can become gummy when fried.
Storage:
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat on the griddle or in a skillet to restore some crispness.
More Asian Recipes You’ll Love:
-
Spicy Asian Cucumber Salad
-
Sticky Asian Turkey Meatballs
-
Thai Shrimp Tacos with Asian Slaw
-
Baked Panko Cauliflower Bites
If you make this Fried Rice, please leave a star rating and a comment to share how it turned out — feedback is always appreciated!
Recipe
Blackstone Fried Rice Recipe
5 from 1 review
- Author: Tara Smithson
- Total Time: 20 minutes
- Yield: 2.5 cups
Description
This Blackstone Fried Rice is cooked to perfection on the griddle. It’s quick, flavorful, and ideal for a weeknight dinner or a tasty side.
Ingredients
- 2 cups cooked long grain white rice or jasmine rice (day-old, chilled at least 8 hours)
- 1 teaspoon sesame oil
- 2 tablespoons salted butter, divided
- ½ cup yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, thinly sliced on a bias
- 1 garlic clove, minced
- ½ cup frozen sweet peas
- 2 eggs, whisked
- 3 tablespoons soy sauce
- 1 tablespoon finely sliced chives or green onions
Instructions
- Heat two burners of the griddle to medium-high. When hot, add sesame oil and 1 tablespoon butter. Add carrot, celery, and onion, toss, cover, and cook 4–6 minutes until softened, stirring occasionally.
- Add garlic and peas and cook 60 seconds, then push vegetables to the cooler side of the griddle.
- Pour whisked eggs onto the hot surface, scramble and chop into small pieces, then move cooked eggs to the cooler side with the vegetables.
- Add the remaining tablespoon of butter to the hot side and let melt. Add the chilled rice and toss with the butter for about 3 minutes, spreading it thin to crisp. Return vegetables and eggs to the rice, pour soy sauce over everything, and continue stirring and toasting for 4–5 minutes until heated through and slightly crisp.
- Remove from the griddle, garnish with green onions or chives, and serve immediately.
Equipment
Flat-top griddle, wok, or large skillet (spatulas recommended for griddle cooking).
Notes
Slice vegetables finely so they cook quickly. Cook until translucent—avoid browning. Spread rice thinly while frying for more crisp texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: griddle or skillet
- Cuisine: Asian-inspired