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Blackstone Fried Rice

Blackstone fried rice with golden, visible egg pieces and vegetable bits, all coated in soy sauce. This griddle-fried method uses cold rice to crisp and break up clumps for an easy, Chinese-food-style skillet texture.
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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
  

Cooked rice, cold
  • 4 cup cooked rice, cold Cold rice helps the grains stay separate and crisp.
Eggs
  • 3 eggs, beaten Beaten so they scramble into visible pieces.
Vegetables
  • 1 cup frozen peas and carrots
  • 0.5 cup onion, diced
  • 1 green onions, sliced Add near the end for fresh color.
Sauces and aromatics
  • 4 tbsp oil Use divided amounts for eggs and vegetables.
  • 3 tbsp soy sauce Coats the rice evenly.
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil For toasted aroma at the end.
  • 3 garlic, minced
Seasoning
  • Salt and pepper to taste

Equipment

  • 1 griddle

Method
 

Preheat and scramble the eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour the beaten eggs onto the griddle and scramble until just cooked, then move them to the side with a clear sizzling surface.
Cook vegetables and rice
  1. Add the remaining oil and cook the onions, peas, and carrots for 3-4 minutes. You should see the vegetables soften and steam while staying bright.
  2. Add the cold rice and break up any clumps with spatulas, then spread it out. Cook for 5-6 minutes until the grains heat through and start to look slightly drier at the edges.
Season, combine, and serve
  1. Add the garlic, soy sauce, oyster sauce, and sesame oil, then toss everything together. Keep tossing until the sauce looks glossy and evenly coats the rice.
  2. Mix in the scrambled eggs and green onions, then season with salt and pepper and serve hot. The rice should look golden with visible egg pieces throughout.

Notes

Pro tip: use truly cold rice (day-old if possible) so the grains separate and you get that griddle-fried texture instead of a sticky mass. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot skillet or on the griddle until steaming. Freezing is not recommended for best texture. If you want a lower-sodium option, choose reduced-sodium soy sauce and oyster sauce (or omit oyster sauce and add a bit more sesame oil).