23 mins 413 cal 3.6/5
Ditch the takeout and make the best fried rice youβve ever had right in your backyard! The intense heat and massive surface of the Blackstone griddle allow you to aggressively toss and fry the rice without it turning mushy or sticking. It is fast, customizable, and perfectly savory.
π₯ Ingredients
- 4 cups Cooked white rice (must be day-old and chilled)
- 1 cup Frozen peas and carrots blend (thawed)
- 1/2 cup White onion (finely diced)
- 3 tbsp Butter (divided)
- 2 tbsp Vegetable oil (for the griddle)
- 3 large Eggs (lightly beaten)
- 3 tbsp Soy sauce (low sodium preferred, or to taste)
- 1 tbsp Toasted sesame oil (for finishing)
- 1/2 tsp Black pepper (freshly ground)
- 1/4 cup Green onions (chopped, for garnish)
π¨βπ³ Instructions
- Preparation is key. Ensure your cooked rice is fully chilled. Have your vegetables, beaten eggs, butter, and sauces pre-measured and right next to the griddle.
- Preheat your Blackstone griddle to medium-high heat.
- Drizzle the vegetable oil onto the hot surface. Add the diced onions and the thawed peas and carrots. SautΓ© for about 3-4 minutes until the onions are soft and translucent. Move them to a slightly cooler zone.
- Melt 1 tablespoon of butter in the center of the griddle. Pour the beaten eggs directly onto the butter and scramble them quickly with your spatulas. Chop them into small pieces and mix them into the vegetables.
- Spread the chilled rice out onto the hot griddle. Use your spatulas to chop up any large clumps of rice, spreading it into a thin, even layer. Let it sizzle undisturbed for about 1 minute to get a slight crispness.
- Mix the vegetable and egg blend into the rice. Add the remaining 2 tablespoons of butter and pour the soy sauce evenly over the mixture.
- Now use the space! Aggressively toss, chop, and turn the rice using two spatulas, ensuring every grain is coated in the soy sauce and butter. Cook for another 2-3 minutes.
- Turn off the burners. Drizzle the toasted sesame oil over the rice and season with black pepper. Toss it one final time to incorporate the aroma.
- Remove from the griddle immediately, garnish with fresh green onions, and serve hot!
Better Than Takeout
Fried rice is a definitive staple and easily ranks among the top 10 Blackstone recipes. Making it on a flat top brings that authentic, sizzling restaurant experience straight to your patio. Itβs the perfect side dish for hibachi chicken or a fantastic main course if you toss in some extra protein.
Why the Griddle is the Ultimate Wok for Top 10 Blackstone Recipes
Trying to make perfect fried rice in a standard kitchen pan usually results in a mushy, sticky mess because the pan gets overcrowded. The Blackstone griddle completely solves this:
- The Magic of High Heat: The griddle maintains an intensely hot, even temperature across a massive surface. This sears the rice grains quickly instead of steaming them.
- Room to Toss: The sheer size of the flat top gives you the freedom to aggressively chop, spread, and toss your ingredients. This constant movement prevents sticking and ensures every single grain gets coated in flavor.
- No Overcrowding: You can easily cook the eggs, vegetables, and rice in their own separate zones before combining them all together at the very end for the perfect texture.
Rules for the Perfect Fried Rice
- Day-Old is Golden: The golden rule of fried rice is using cooked, chilled, day-old rice. Freshly cooked rice has too much moisture and will instantly turn into mush on the griddle.
- The Butter and Soy Combo: While traditional wok cooking uses mostly oil, the “hibachi-style” secret is mixing melted butter with your soy sauce for a richer, deeply savory flavor profile.
- Finish with Sesame Oil: A small drizzle of toasted sesame oil right at the end of cooking adds that signature, authentic Asian restaurant aroma. A little goes a long way!
