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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated rice and visible egg pieces—made fast on a griddle. Cold cooked rice gets stir-fried until lightly crisp, then vegetables and eggs are tossed through for a classic Chinese food-style skillet meal.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Fried rice base
  • 4 cup cooked rice Use cold, day-old rice for best texture.
  • 3 eggs Beaten until uniform for visible egg pieces.
  • 1 cup frozen peas and carrots Cook straight from frozen.
  • 0.5 cup onion Diced for even cooking.
  • 4 tbsp oil Use divided oil for eggs and vegetables.
  • 3 tbsp soy sauce Add near the end to coat without steaming.
  • 1 tbsp oyster sauce Boosts savory flavor.
  • 2 tsp sesame oil Add with sauces for aroma.
  • 3 clove garlic Minced for quick flavor release.
  • 2 each green onions Sliced for fresh color at the end.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Scramble the eggs and prep the griddle
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour the beaten eggs onto the hot surface and scramble until just cooked, then move them to the side.
  2. Add the remaining oil and cook the onions plus frozen peas and carrots for 3-4 minutes. Stir occasionally until the vegetables are hot and slightly softened.
Fry the rice and season
  1. Add the cold cooked rice and break up any clumps with spatulas, cooking for 5-6 minutes. Toss frequently so the rice fries rather than steams.
  2. Add garlic, soy sauce, oyster sauce, and sesame oil, then toss everything together. Cook for about 30-60 seconds until the rice is evenly coated and glossy.
Finish and serve
  1. Mix in the scrambled eggs and green onions, then season with salt and pepper. Serve hot immediately for best griddle texture.

Notes

Pro tip: Cold rice is key—spread it out to let moisture evaporate so you get lightly crisp, separated grains. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or griddle until hot. Freezing isn’t recommended because the eggs and rice texture can soften. For a gluten-free swap, use tamari instead of soy sauce and check that oyster sauce is gluten-free.