What I love about making fried rice on a Blackstone style griddle is the space. I can cook the rice, vegetables, and eggs all at once without juggling three different pans on the stove. When I cook indoors, the kitchen gets crowded fast. Outside on the griddle, everything just spreads out.
Another thing I noticed over time is how forgiving this recipe is. Some nights I add chicken or steak. Other nights it’s just vegetables and eggs because that’s what I have. Either way it works.
And honestly, when the rice gets those little crispy brown spots on the bottom, that’s the part my family fights over.
Ingredients I Used for the Recipe
- 6 cups cooked white rice, completely cooled – this is the base of the whole dish and cold rice keeps it from turning mushy.
- 1 tablespoon avocado oil – helps cook the vegetables and keeps everything from sticking to the griddle.
- 1 cup frozen peas and diced carrots – easy vegetable mix that adds color and a little sweetness.
- 1 cup diced onion – brings flavor and a little bite once it softens on the griddle.
- 1/2 stick butter – this is where the rich flavor comes from and it helps the rice crisp up.
- 1/2 cup soy sauce – gives the rice its salty, savory flavor.
- 1 to 2 tablespoons garlic powder – simple seasoning that spreads evenly through the rice.
- Salt and pepper to taste – small adjustments that balance everything.
- 2 eggs (optional) – scrambled into the rice for extra texture and protein.
How to make The Best Blackstone Fried Rice (Easy Griddle Recipe)?
Step 1 – Cook the rice ahead of time
This step matters more than anything else. I cook the rice the day before and let it chill in the fridge overnight.
Fresh rice is too soft and steamy. When it hits the griddle it clumps together and turns sticky. Cold rice dries out slightly, which makes it perfect for frying.
I usually cook about two cups of uncooked rice which ends up giving me roughly six cups once it’s done. After cooking, I spread it out on a baking sheet and stick it in the fridge.
It feels like an extra step, but it makes the final fried rice ten times better.
Step 2 – Heat the griddle and cook the vegetables
I preheat the griddle on low to medium heat until it gets pretty hot, somewhere around the range where food starts sizzling right away.
Then I drizzle a little avocado oil on the surface and toss down the diced onions first. Onions take longer to soften, so they get a small head start.
After a minute or two I add the peas and carrots. Everything gets pushed around with a spatula until the vegetables start looking tender.
At this stage I sprinkle a little salt and pepper over the vegetables. Not much. Just enough to wake up the flavor.
Step 3 – Add the cold rice and break it apart
Now comes the fun part.
I dump the cold rice straight onto the griddle next to the vegetables. At first it looks like a giant block of rice. Totally normal.
Using my spatula, I start chopping and spreading the rice out so it warms up evenly. Once it hits the heat it loosens pretty quickly.
This is also when I start moving things around the griddle. Sometimes I push the vegetables to the side while the rice heats up.
The goal here is simple. Get the rice hot and separated before adding the rest of the ingredients.
Step 4 – Melt the butter and add the seasonings
Once the rice is hot, I push it outward and create a little empty space in the middle. That’s where the butter goes.
The butter melts fast on the hot surface. I stir the rice through it so every grain gets coated.
Then I pour the soy sauce over the rice and sprinkle in the garlic powder. Everything gets mixed together with the vegetables until the color turns that classic fried rice brown.
This is also when I taste it. Sometimes I add a little more soy sauce or another pinch of salt. I always go slow though because once the soy sauce goes in, there’s no taking it back.
Step 5 – Scramble the eggs and finish the rice
If I’m adding eggs, I crack them straight onto a clear spot on the griddle.
I scramble them lightly with the spatula until they’re mostly cooked but still a little soft. Then I chop them up and mix them into the rice.
After that I let the fried rice cook a little longer without moving it too much. This is how those crispy bits form.
Some parts get golden and crunchy while the rest stays soft. That contrast is honestly the best part of the whole dish.
Things I Learned After Making This A Lot
Fried rice looks simple, but a few small tricks make a big difference. These are the ones I always stick to now.
- Always use cold rice. Fresh rice will ruin the texture.
- Spread the rice out instead of piling it up so it fries instead of steaming.
- Butter makes a huge difference in flavor. I tried skipping it once and regretted it.
- Start light with soy sauce. You can add more later.
- Let the rice sit on the hot griddle for a minute or two so it gets crispy.
I also learned not to rush the cooking. The first few times I kept stirring the rice constantly. That actually stopped it from crisping.
Now I mix everything together, then let it sit for short stretches. That’s when the bottom starts browning.
Another habit I picked up is using the cooler side of the griddle to hold the rice while I cook other food. If I’m making hibachi chicken or steak, the fried rice waits on the side and stays warm.
And one last thing I always tell people. Don’t stress too much about exact ingredients. Fried rice is one of those meals where using what you already have usually turns out great.
I’ve tossed in leftover broccoli, chopped chicken, even random vegetables from the fridge. Somehow it always works.
At the end of the day, this is just one of those relaxed meals. Hot griddle, simple ingredients, a big pile of rice, and dinner is done faster than most takeout orders.
Blackstone Fried Rice Recipe
Description
This Blackstone fried rice is one of my favorite griddle recipes, and it's so easy to make! Start with cooked and cooled white rice, add in a few pantry ingredients and your choice of vegetables, and you've got an easy griddle fried rice recipe that the whole family will love. Perfect for hibachi nights, meal prep, or a quick weeknight dinner.
ingredients
Instructions
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Preheat griddle on low until it reaches about 375-425 degrees F (190-220°C).
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Add about 1 tablespoon of avocado oil to the heated griddle and spread it around with your spatula. Add the diced onions and frozen peas and carrots blend to the oiled surface and sauté until tender.
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When vegetables are about halfway cooked, move them to the side of the griddle and add the cooled rice to the hotter zone. Use your spatula to break up clumps and sauté as it heats.
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When rice is heated through, make a well in the center and add half a stick of butter. As butter melts, add soy sauce, garlic powder, salt, and pepper. Add cooked vegetables back to the rice and mix everything together. Adjust seasonings to taste.
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Cook two lightly beaten eggs on the griddle until slightly wet. Chop up the cooked eggs and mix them into the fried rice and vegetable mixture.
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Continue cooking the fried rice on the griddle until crispy and done to your liking. Remove and serve warm with your favorite sauces or green onion garnish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 475kcal
- % Daily Value *
- Total Fat 15gg24%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 100mgmg34%
- Sodium 950mgmg40%
- Potassium 210mgmg6%
- Total Carbohydrate 72gg24%
- Dietary Fiber 3gg12%
- Sugars 5gg
- Protein 12gg24%
- Calcium 3% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep ahead: Cook and cool rice overnight in the refrigerator for best results. This helps dry out the rice and prevents sticking.
- Rinse your rice: Always rinse uncooked rice before cooking to remove excess starches for fluffier fried rice.
- Customize it: Add diced cooked chicken, pork, shrimp, or tofu to make this a complete meal.
- Adjust seasonings: Taste as you go! You can always add more soy sauce or garlic powder, but you can't take it away.
- Get crispy: For extra crispy rice, let it sit undisturbed on the hotter zone of the griddle for a minute or two before stirring.