Fried Rice on Blackstone Griddle

Fried rice on a Blackstone griddle is one of those dishes that instantly transports you to a bustling Asian street market—sizzling sounds, aromatic steam, and bold, rich flavors.

I first tried it on a chilly evening at a family cookout. We had leftover rice, a medley of vegetables, and a hot griddle begging for attention. Tossing everything onto the smoking surface felt impulsive—but it turned into one of the most crowd-pleasing meals I’d ever made.

Since then, it’s become a staple at backyard gatherings. It’s fast, satisfying, and deeply flavorful, with a smoky sear that stovetop pans just can’t match. And with the freedom of space a Blackstone offers, you can cook for a crowd without crowding your pan.

So, why is this fried rice different from any other? Keep reading—you might just ditch the wok forever.

Why I Love This Recipe

Blackstone griddle fried rice has a unique charm that sets it apart from traditional stovetop versions.

First, it’s all about heat and space. The griddle gives you full control over temperature and lets you separate ingredients as needed—keeping eggs fluffy, veggies crisp, and rice perfectly fried. Unlike a frying pan, you’re not confined to a small surface area. You can move, mix, and manage your food like a pro.

Then there’s that signature char. The direct contact with the steel surface gives the rice a golden-brown crust and slight smokiness that’s hard to replicate in a nonstick pan.

This recipe is endlessly versatile, too. You can go classic with peas and carrots, or add shrimp, steak, or tofu for something heartier. The Blackstone makes it easy to customize without sacrificing texture or flavor.

Plus, it’s a one-stop meal that comes together fast—perfect for busy weeknights, weekend cookouts, or camping trips. It’s satisfying, economical, and just plain fun to make.

Ingredients for Fried Rice on Blackstone Griddle

To make this bold and flavorful fried rice, you’ll need a few essentials and some tasty additions. Here’s a breakdown of what you’ll need:

Base Ingredients:

• Cooked Rice (4 cups): Cold, day-old rice is best. It’s firmer and easier to fry without turning mushy.
• Eggs (2-3): Scrambled fresh on the griddle, they add richness and protein.
• Oil (3 tbsp): Use a high smoke-point oil like vegetable, canola, or avocado oil.

Vegetables:

• Onion (1 medium, diced): Adds depth and sweetness.
• Garlic (3 cloves, minced): Infuses flavor throughout the dish.
• Frozen Peas and Carrots (1 cup): Classic choice for texture and color.
• Green Onion (1 bunch, chopped): Fresh and peppery—add at the end for a burst of flavor.

Protein (Optional but recommended):

• Chicken Breast, Shrimp, or Tofu (1 lb): Pre-cooked or seared separately on the griddle.

Sauces & Seasoning:

• Soy Sauce (3 tbsp): Salty and savory base flavor.
• Oyster Sauce (1 tbsp): Adds a rich umami punch.
• Sesame Oil (1 tsp): For nutty depth.
• Salt and Pepper: To taste.

Optional Add-ons:

• Bean sprouts, diced bell peppers, mushrooms, or corn.
• Sriracha or chili paste for a kick of heat.

Keep everything prepped and ready before you fire up the griddle—once you start cooking, it moves quickly.

How Much Time Will You Need?

One of the best parts about this recipe is its speed. From prep to plate, it usually takes:

• Prep time: 15–20 minutes (if rice is already cooked)
• Cook time: 10–12 minutes
• Total time: 25–30 minutes

It’s fast, especially if you prep the ingredients ahead of time. Cold rice is key—always make it the day before, or use pre-cooked rice from the fridge.

How to Make This Fried Rice on Blackstone Griddle

Step 1: Preheat the Griddle

Turn your Blackstone griddle to medium-high heat. Let it fully preheat—this takes about 8–10 minutes.

Once hot, drizzle about 1 tablespoon of oil and spread it around using a spatula.

Step 2: Cook the Protein (If Using)

If you’re adding chicken, shrimp, or tofu, cook it first.

Add it to the hot oiled section, sear until golden, and cook through—about 4–5 minutes depending on the protein. Remove and set it aside on a cooler zone of the griddle or in a bowl.

Step 3: Sauté the Vegetables

Add another tablespoon of oil.

Toss in the diced onion and cook for 1–2 minutes until translucent. Then add garlic and the frozen peas and carrots. Sauté for another 2–3 minutes until they’re heated and slightly browned.

Move veggies to the side.

Step 4: Scramble the Eggs

In the center of the griddle, add a small drizzle of oil and crack the eggs.

Scramble quickly with your spatula, breaking them into small curds. Once cooked, mix them in with the vegetables.

Step 5: Add the Rice

Spread the cold rice evenly on the griddle. Press it down slightly and let it sit for a minute to get that golden sear on the bottom.

Flip and repeat. Then break it up and start mixing it with the veggies and eggs.

Step 6: Season the Rice

Drizzle the soy sauce and oyster sauce evenly over the rice.

Stir well, coating every grain. Add the sesame oil for extra flavor. Season with salt and pepper.

Let it cook for another 2–3 minutes until everything is steaming hot and slightly crispy.

Step 7: Combine and Finish

Fold in the cooked protein.

Toss everything until combined and heated through. Sprinkle with chopped green onions right before serving.

Remove from heat and transfer to a large serving platter or bowls.

Substitutions

Here are a few smart swaps you can make without sacrificing taste:

• Rice Substitute: Use cauliflower rice for a lower-carb option. Just reduce cooking time slightly.
• Soy Sauce Alternatives: Try tamari for gluten-free, or coconut aminos for a slightly sweeter, soy-free version.
• No Oyster Sauce? Use hoisin sauce for sweetness or fish sauce for extra umami.
• Vegetarian/Vegan: Skip the eggs and meat, add extra tofu or edamame. Use mushroom-based sauces.
• Protein Variations: Use bacon, diced ham, leftover rotisserie chicken, or even steak strips for a heartier version.

Best Side Dishes for Fried Rice on Blackstone Griddle

Pair your fried rice with one or more of these simple sides to elevate the meal:

1. Asian Slaw with Sesame Dressing: Crisp, tangy, and refreshing—perfect to balance the fried rice.
2. Grilled Teriyaki Chicken Skewers: Tender meat glazed in sweet-savory sauce complements the rice beautifully.
3. Miso Soup or Egg Drop Soup: A warm and comforting addition that rounds out the meal without overwhelming the palate.

Serving and Presentation Tips

Presentation may not be the first thing you think of with fried rice—but a few small touches can elevate the entire experience.

Start by serving it hot—fried rice is best enjoyed straight off the griddle. Use a large platter or individual shallow bowls to show off the mix of colorful vegetables, golden rice, and glossy sauces.

For a clean, professional look, garnish with freshly chopped green onions, a sprinkle of sesame seeds, and a light drizzle of toasted sesame oil. A lime wedge on the side adds brightness and visual contrast.

If you’re serving a crowd, you can keep the rice warm in a covered tray or a chafing dish. For more elegant presentation, press the rice into a ramekin or small bowl and flip it onto a plate to create a neat dome shape—restaurant style.

Tips and Tricks to Make This Recipe Even Better

Want that perfect “takeout-style” fried rice flavor and texture? These tips will get you there.

• Use cold rice: This cannot be overstated. Fresh, warm rice turns mushy on the griddle. Day-old rice separates beautifully and fries better.
• Don’t overcrowd the griddle: Give the ingredients space to fry rather than steam. If you’re cooking a large batch, do it in stages.
• Use enough oil: Fried rice needs oil to crisp up properly. Too little and the rice may stick or clump.
• Let the rice sit on the griddle: Letting the rice sit without constant stirring helps form that coveted crispy layer.
• Customize the flavor: Don’t be afraid to add chili oil, garlic butter, or even a splash of rice vinegar to change the flavor profile.

These little adjustments can take your fried rice from good to unforgettable.

Common Mistakes to Avoid

Even a straightforward dish like this has a few common pitfalls. Here’s how to steer clear:

• Using fresh rice: It’s too soft and sticky—always plan ahead with day-old rice.
• Skipping the preheat: If your griddle isn’t fully hot, ingredients won’t sear properly and can stick.
• Adding too much sauce early: It can make the rice soggy. Add sauces near the end for the best balance.
• Overcrowding the surface: Steam builds up and you’ll end up with mush. Work in batches if needed.
• Neglecting ingredient prep: This dish cooks fast, so have everything chopped, measured, and ready to go before you start.

Avoid these and you’re well on your way to fried rice success.

How to Store It

Fried rice keeps surprisingly well, making it great for meal prep or leftovers.

• Refrigerator: Let the rice cool completely, then transfer it to an airtight container. It will keep for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat:

• On the stovetop or griddle: Heat with a little oil to bring back the crisp texture.
• In the microwave: Cover with a damp paper towel and heat in short bursts, stirring in between.

Avoid reheating more than once to preserve texture and safety.

FAQ

1. Can I make this fried rice without a Blackstone griddle?
Yes, you can use a large wok or cast-iron skillet on high heat. However, you may need to cook in smaller batches to avoid overcrowding.

2. What rice is best for fried rice?
Long-grain rice like jasmine or basmati works best. Short-grain tends to clump more. Day-old, cold rice gives the ideal texture.

3. Can I use brown rice or quinoa instead?
Absolutely. Brown rice adds nuttiness and extra fiber. Quinoa also works well if you want a protein boost.

4. How do I keep the rice from sticking?
Use enough oil and make sure the griddle is preheated. Also, avoid moving the rice too much in the beginning—let it sear.

5. Is fried rice healthy?
It can be. Use lean protein, lots of veggies, and minimal oil. You can also opt for low-sodium soy sauce or a coconut amino substitute.

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