Blackstone Fried Rice Recipe

This Blackstone Fried Rice Recipe is your ticket to hibachi-style flavor right from your backyard! The rice turns smoky and golden as it crisps up on the flat-top griddle, soaking in the savory mix of soy sauce, sesame oil, and butter. Each bite bursts with the crunch of veggies and the comforting warmth of fluffy scrambled eggs. It’s quick, customizable, and irresistibly delicious a perfect way to turn leftover rice into a crowd-pleasing masterpiece!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Dinner, Easy Dinner ideas

Cuisine: Asian-inspired, Japanese

Calories: 380

Ingredients Equipment Method Notes

Ingredients

3 cups cooked rice preferably day-old, cold rice works best
2 tablespoons butter divided
2 tablespoons sesame oil
2 eggs beaten
1 cup frozen peas and carrots mix thawed
½ cup chopped onions or green onions for freshness
2 tablespoons soy sauce low-sodium recommended
1 tablespoon oyster sauce optional for umami depth
1 teaspoon garlic powder
½ teaspoon black pepper
Salt to taste
Optional proteins: 1 cup cooked chicken shrimp, or steak (chopped)

Equipment

Blackstone griddle or large flat-top grill to get that perfect smoky sear
Spatulas (preferably metal) for flipping and mixing ingredients easily
Mixing bowl to whisk eggs or toss rice before cooking
Oil dispenser or brush to spread sesame oil evenly
Tongs or spoon to mix in proteins and veggies

Method

Preheat the griddle: Turn your Blackstone griddle to medium-high heat. Drizzle sesame oil and spread it evenly using a spatula.
Scramble the eggs: Pour the beaten eggs onto the griddle and cook until just set. Break them into pieces and move them to one side.
Add veggies and rice: Toss in the butter, onions, peas, and carrots. Stir-fry for 2–3 minutes, then add the cold rice. Flatten it on the griddle to crisp up slightly.
Season and toss: Sprinkle garlic powder, soy sauce, black pepper, and oyster sauce. Mix everything well, breaking apart any rice clumps as you go.
Add protein (optional): If using chicken, shrimp, or steak, toss it in now and cook until heated through.
Combine everything: Mix the scrambled eggs back into the rice and toss to coat evenly with the sauce and butter.
Serve hot and enjoy: Garnish with sliced green onions or sesame seeds. Serve immediately with sides like Pollo Loco Recipe or Green Chutney Recipe for a full meal!

Notes

Rice tip: Cold, leftover rice gives you the best texture it won’t stick or turn mushy.
Add heat: A dash of sriracha or chili oil turns this into a spicy delight!
Meal prep: Store in an airtight container for up to 3 days and reheat on your griddle or skillet.
Flavor twist: Add pineapple chunks for a sweet Hawaiian touch or kimchi for a Korean-inspired kick.
Pair it with: Try it alongside our Creamy Parmesan Italian Sausage Soup or a cool Coconut Mojito Recipe to balance the smoky flavors.