Description

Bold, smoky, and packed with savory goodness—this fried rice on a Blackstone griddle is a backyard favorite that comes together fast. Featuring crispy rice, scrambled eggs, tender vegetables, and optional protein, it’s endlessly customizable and loaded with flavor. Whether you’re cooking for the family or hosting a crowd, this is one recipe that everyone will request again and again. Day-old rice and a hot griddle are the key to getting that perfect sear and restaurant-quality texture. Make it your own with different sauces, spices, and toppings—and enjoy a sizzling homemade meal that rivals your favorite takeout spot.

Ingredients

Scale

4 cups cold, cooked rice (preferably day-old)
3 tbsp vegetable or canola oil, divided
1 medium onion, diced
3 garlic cloves, minced
1 cup frozen peas and carrots
2–3 eggs, beaten
1 lb cooked chicken, shrimp, or tofu (optional)
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
Salt and black pepper to taste
1 bunch green onions, chopped

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Instructions

Preheat Blackstone griddle to medium-high.
Drizzle 1 tbsp oil; cook protein until browned and cooked through. Set aside.
Add 1 tbsp oil. Sauté onion 1–2 minutes, then garlic, peas, and carrots for 2–3 minutes.
Move vegetables aside. Scramble eggs in center of griddle.
Add last tbsp of oil. Spread rice over hot surface. Let sear 1 minute, flip, and repeat.
Mix rice with vegetables and eggs. Drizzle in soy sauce, oyster sauce, sesame oil. Season to taste.
Fold in cooked protein. Toss everything together and heat through.
Garnish with green onions. Serve hot.

Notes

Always use cold, day-old rice to prevent sogginess.

Use a wide metal spatula to press the rice for better searing.

Customize with different veggies or add spice with chili garlic sauce.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilled
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 460