Description

A smoky, flavorful fried rice cooked on a Blackstone griddle for perfectly crisped rice and vibrant veggies. This versatile dish transforms simple ingredients into a satisfying meal with a hint of caramelized char and fresh aromatics. Ideal for quick weeknight dinners or weekend cookouts, it’s easy to customize with your favorite proteins and vegetables.

Ingredients

Scale

4 cups cooked and chilled jasmine or long-grain rice
1 cup diced chicken breast (or tofu/shrimp)
2 eggs, lightly beaten
1 cup diced carrots
½ cup peas
3 scallions, chopped
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 tablespoons vegetable oil
Salt and pepper to taste

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Instructions

Preheat Blackstone griddle over medium-high heat and add vegetable oil.
Cook diced chicken (or protein) until browned and cooked through; remove and set aside.
Add garlic and ginger to the griddle; sauté until fragrant (about 30 seconds).
Add carrots, peas, and onion; stir-fry until slightly tender (2-3 minutes).
Push vegetables aside; pour eggs on empty side and scramble gently.
Add chilled rice and cooked protein; stir to combine.
Pour soy sauce and oyster sauce evenly over the rice mixture; stir continuously until well mixed and heated through.
Drizzle sesame oil; toss in scallions and stir briefly.
Serve immediately.

Notes

For best texture, use cold, day-old rice. Adjust soy sauce to taste to avoid oversalting. Feel free to swap in your preferred protein or vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Griddle Stir-Fry
Cuisine: Asian Fusion

Nutrition

Calories: 350