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Blackstone Fried Rice

Blackstone fried rice with golden, griddle-fried rice and visible egg pieces, plus peas, carrots, onion, and a soy-sauce coating. Made fast with cold cooked rice for a non-sticky texture that clings to every bite.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Blackstone fried rice
  • 4 cup cooked rice Use cold leftover rice for best separation.
  • 3 eggs Beaten before cooking for visible egg pieces.
  • 1 cup frozen peas and carrots No need to thaw.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Use for cooking and griddle frying.
  • 3 tbsp soy sauce Adds salty coating.
  • 1 tbsp oyster sauce For deeper savory flavor.
  • 2 tsp sesame oil Add during saucing for aroma.
  • 3 clove garlic Minced.
  • 2 green onions Sliced.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Scramble the eggs
  1. Heat a Blackstone griddle to high heat and add 2 tablespoons of oil, letting it shimmer slightly before you add eggs.
  2. Pour the beaten eggs onto the griddle and scramble until just cooked, then move them to the side.
Griddle-fry the vegetables and rice
  1. Add the remaining oil and cook the onions plus the frozen peas and carrots for 3-4 minutes, stirring until the vegetables are heated through.
  2. Add the cold cooked rice and break up any clumps with spatulas, cooking for 5-6 minutes until hot and lightly crisped at the edges.
Sauce, combine, and serve
  1. Add the minced garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together so the rice is evenly coated.
  2. Mix in the scrambled eggs and green onions, season with salt and pepper to taste, and serve hot.

Notes

Pro tip: Cold rice is the key—spread it out as it cooks to encourage separation and lightly crisp edges. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet or griddle with a splash of oil until steaming. Freezing is not recommended because the egg and rice texture can get softer. For a gluten-free swap, use gluten-free soy sauce and confirm oyster sauce is gluten-free if needed.