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Blackstone Fried Rice

Restaurant-quality fried rice on the Blackstone griddle — crispy, flavorful, and ready in 15 minutes
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: asian
Ingredients Method Notes

Ingredients
  

The Base
  • 4 cups cooked rice, cold (day-old refrigerated)
  • 3 tbsp vegetable oil, divided
  • 3 eggs, beaten
  • 1 cup Diced Onions
  • 1 cup Frozen Peas
  • 3 Cloves Garlic, Minced
  • 3 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 tsp Oyster Sauce Optional
  • 3 Green Onions Chopped
  • Salt and Pepper (To Taste)
Optional Add-Ins
  • 1 cup Cooked Chicken, Diced
  • 1 cup Cooked Shrimp
  • 1/2 cup Diced Ham
  • Fresh Ginger, Grated

Method
 

  1. Prep all ingredients before cooking — dice onion, mince garlic, beat eggs, measure sauces, break up cold rice into individual grains
  2. Preheat Blackstone to medium-high heat for 10 minutes until surface reaches 400-425°F
  3. Add half a tablespoon of oil to one section, pour beaten eggs and scramble until just cooked through — set aside
  4. Add one tablespoon of oil, cook diced onion for 2 minutes, add peas and carrots for 2-3 minutes, add garlic in the last minute — set aside with eggs
  5. Add remaining oil to griddle, spread cold rice in an even layer and let sit undisturbed for 1 minute to develop crispy bits
  6. Flip sections of rice, let sit again 45 seconds, repeat for 4-5 minutes total until rice is golden and toasted
  7. Push rice together, add eggs and vegetables back in, pour soy sauce, sesame oil, and oyster sauce over everything
  8. Stir everything together for 2 minutes until sauce is evenly distributed and everything is heated through
  9. Remove from heat, top with chopped green onions and serve immediately

Notes

  • Cold rice is non-negotiable — fresh rice will turn gummy; refrigerate overnight for best results.
  • Add sesame oil at the end only — never use it as your cooking oil as it burns at high heat.
  • Let the rice sit undisturbed on the griddle to develop those crispy restaurant-quality bits — resist the urge to constantly stir.