Fried Rice on a Blackstone Griddle: Easy, Crisp and Savory

Fried rice on a Blackstone griddle is a quick, savory meal made with chilled rice, vegetables, eggs, soy sauce and a little oil. The wide, hot cooking surface makes it easy to spread the rice out for browning, then mix everything together; this flexible recipe works as a main dish or a side.

Ingredients

4 cups (600 g) cooked, chilled long-grain rice, preferably day-old
2 tablespoons (30 ml) neutral high-heat oil, such as canola or avocado oil, divided
2 large eggs (about 100 g), lightly beaten
1 cup (130 g) frozen peas and carrots, thawed and patted dry
½ cup (75 g) finely diced yellow onion
2 cloves garlic (about 6 g), finely minced
3 tablespoons (45 ml) low-sodium soy sauce
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (0.5 g) ground black pepper
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 ml) neutral oil, for the griddle if needed

Instructions

Prepare the griddle and ingredients. Break up the cold rice with clean fingers or a fork so there are no large clumps. Set out the vegetables, beaten eggs and sauces beside the griddle; cooking moves quickly once the surface is hot. Preheat the Blackstone over medium-high heat for about 5 minutes. Aim for a hot surface that makes a drop of water sizzle, without letting the oil smoke heavily.
Cook the vegetables. Add 1 tablespoon (15 ml) neutral oil to one side of the griddle. Add the onion and peas and carrots, spreading them into a thin layer. Cook for 3–4 minutes, turning and stirring with a griddle spatula, until the onion is softened and the vegetables are hot. Push them to a cooler edge of the cooking surface.
Cook the eggs. Add the remaining 1 tablespoon (15 ml) oil to a clear area. Pour on the beaten eggs and scramble with the spatula for about 1–2 minutes, until fully set and no liquid egg remains. Egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum; check with a food thermometer if the eggs are not clearly set. Move the cooked egg beside the vegetables.
Heat and toast the rice. Add the rice to the cleared area, spreading it in a fairly even layer. Let it cook undisturbed for 1–2 minutes, then turn and spread it again. Cook for another 3–4 minutes, turning occasionally, until steaming hot and beginning to take on a few lightly browned spots. If the griddle looks dry or the rice sticks, add the extra teaspoon of oil.
Season and combine. Add the garlic and black pepper to the rice and toss for about 30 seconds, just until fragrant. Drizzle the soy sauce over the rice rather than pouring it in one spot. Add the cooked vegetables and egg, then toss everything together for 2–3 minutes, scraping and turning so the sauce is evenly distributed and the rice is hot throughout.
Finish and serve. Turn off the griddle. Stir in the sesame oil and sliced scallions, taste, and add a little more soy sauce if needed. Serve promptly while hot.

Tips

Use cold rice. Chilled rice is firmer and less sticky, so it separates more easily on the griddle. If cooking rice for this recipe, spread it on a shallow tray to cool promptly, then refrigerate it; do not leave cooked rice at room temperature for more than 2 hours.
Keep the rice layer manageable. A crowded griddle traps steam and can make the rice soft. For a smaller cooking surface or a double batch, cook the rice in batches and combine everything at the end.
Control the heat. Medium-high heat is usually enough for browning without burning garlic or soy sauce. If the rice starts sticking or the sauce darkens too quickly, move it to a cooler zone and lower the heat.
Choose substitutions carefully. Tamari can replace soy sauce in the same amount, though the flavor and saltiness vary by brand. For a gluten-free meal, check that the tamari and all other packaged ingredients are labeled gluten-free. Fresh vegetables can replace frozen ones; dice them small and cook until tender.

Serving Suggestions

Serve this fried rice as a complete, filling vegetarian meal or alongside grilled chicken, shrimp, tofu or other griddle-cooked proteins. Add cucumber slices, a simple green salad or steamed vegetables for a fresh contrast. For extra flavor at the table, offer chili crisp, sriracha, sliced scallions or a wedge of lime; add salty condiments gradually because the soy sauce already seasons the rice.

Variations

Chicken fried rice: Cut 8 ounces (225 g) boneless chicken breast into small, even pieces. Cook it on an oiled section of the hot griddle until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer. Set it aside while cooking the vegetables and rice, then toss it back in at the end. Raw chicken should be handled separately from ready-to-eat ingredients.

Shrimp fried rice: Use 8 ounces (225 g) peeled, deveined shrimp. Cook on an oiled griddle section, turning once, until opaque and 145°F (63°C) at the thickest part, as measured with a food thermometer. Remove before cooking the rice and fold back in at the end.

More vegetables: Add 1 cup (100 g) finely chopped cabbage, bell pepper or mushrooms. Cook them with the onion, allowing extra time for mushrooms to release moisture. For a little heat, add ¼ teaspoon (0.5 g) red pepper flakes with the garlic.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Cooked rice dishes keep for 3–4 days in the refrigerator; discard them if they have been left out longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C). For longer storage, freeze in meal-size portions for up to 2 months for best quality, thawing in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, in a skillet or on the griddle with a teaspoon of water or oil to loosen the rice. Stir frequently and heat leftovers to 165°F (74°C), the USDA FSIS reheating temperature, checking with a food thermometer. Microwave reheating also works: cover loosely, stir partway through, and verify the center reaches 165°F (74°C).

Frequently Asked Questions

Can I make Blackstone fried rice with freshly cooked rice?
Yes, but it is more likely to clump and turn soft. Spread freshly cooked rice in a shallow layer and refrigerate it until cold before frying; do not leave it out to cool for an extended period.

What kind of rice works best?
Long-grain white rice, such as jasmine or standard long-grain, stays fairly separate when chilled. Medium-grain or brown rice also works, but it may have a softer or chewier texture and could need a little more oil.

How do I keep rice from sticking to the griddle?
Preheat the surface, use chilled rice, add enough oil to coat the cooking area lightly and avoid piling rice too deeply. A well-seasoned griddle also helps. If the rice is sticking, lower the heat slightly and use a spatula to scrape and turn it rather than pressing it down.

Can I use frozen vegetables without thawing them?
Thawing and patting them dry helps prevent excess moisture from cooling the griddle. If using them straight from the freezer, cook them first and give the released water time to evaporate before adding the rice.

Can I make this recipe without eggs?
Yes. Leave the eggs out and cook the vegetables and rice as directed. Add cubed, cooked tofu for a meat-free protein option, or serve with a separate protein.

How can I tell when the rice is hot enough?
It should be steaming throughout after you toss it with the sauce and other ingredients. For an objective check, use a food thermometer in several spots; when reheating leftovers, the USDA FSIS target is 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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