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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces, plus crisp-tender vegetables. Cook cold rice on a hot griddle for easy, Chinese-food-style flavor that’s great for leftovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Fried rice base
  • 4 cup cooked rice Cold leftover rice works best for separate, non-sticky grains.
  • 3 eggs Beaten just before cooking.
  • 1 cup frozen peas and carrots No need to thaw.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Use a neutral cooking oil.
  • 3 tbsp soy sauce Adds salty umami coating.
  • 1 tbsp oyster sauce Deepens the savory flavor.
  • 2 tsp sesame oil Add with sauces for aroma.
  • 3 clove garlic Minced.
  • 2 green onions Sliced, for finishing.
  • 0.25 salt and pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Scramble eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour beaten eggs onto the griddle and scramble until just cooked, then move them to the side with a spatula.
Cook vegetables
  1. Add the remaining oil to the griddle. Cook onions, peas, and carrots for 3-4 minutes, stirring so vegetables heat through and lightly soften.
Fry the rice
  1. Add the cold cooked rice and use spatulas to break up any clumps. Cook for 5-6 minutes until the grains are hot and starting to dry out slightly.
Season and toss
  1. Add the minced garlic, soy sauce, oyster sauce, and sesame oil to the rice. Toss everything together until the sauces coat the grains evenly and smell fragrant.
Finish and serve
  1. Mix in the scrambled eggs and sliced green onions. Season with salt and pepper, toss once more, and serve hot immediately.

Notes

Key pro tip: use cold rice (refrigerated leftovers) so it fries instead of steaming, giving you that distinct, separate-grain texture. Store leftovers in the fridge up to 3 days; reheat in a hot pan or on the griddle until warmed through. Freezing is not recommended since the rice texture can soften on thawing. For a lower-sodium option, swap in reduced-sodium soy sauce and use oyster sauce cautiously.