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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces, tossed on a hot griddle for fast, flavorful Chinese-food style results. Uses cold rice to achieve griddle-fried rice texture with clump-free bite and evenly cooked vegetables.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Cooked rice, cold
  • 4 cup cooked rice Use fully cooked rice that has been chilled so it fries instead of steaming.
Eggs
  • 3 eggs Beaten so the egg pieces stay visible in the finished fried rice.
Vegetables
  • 1 cup frozen peas and carrots
  • 0.5 cup onion Dice into small pieces for even cooking.
  • 2 green onions Slice; reserve a little for serving if desired.
Oils and sauces
  • 4 tbsp oil Divided: 2 tbsp for eggs, remaining for vegetables and rice.
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil Stirs in at the end for aroma.
Aromatics
  • 3 garlic Minced.
Seasoning
  • salt and pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Scramble the eggs
  1. Heat the Blackstone griddle to high heat and add 2 tablespoons oil. Pour the beaten eggs onto the hot surface and scramble until just cooked, about 1-2 minutes, then move them to the side (look for set egg curds with a soft center).
Cook the vegetables
  1. Add the remaining oil and cook the onions, peas, and carrots for 3-4 minutes on high heat. Stir and spread the vegetables so they soften while keeping color (they should look slightly glossy and not watery).
Fry the rice
  1. Add the cold cooked rice and break up any clumps with spatulas. Cook for 5-6 minutes on high heat, tossing occasionally, until the grains look dry, hot, and beginning to toast (you’ll see steam fade and edges turn lightly golden).
  2. Add the minced garlic, soy sauce, oyster sauce, and sesame oil, then toss everything together. Keep stirring until the sauces coat the rice evenly, about 30-60 seconds (the rice should look glossy with visible seasoning).
Combine and serve
  1. Mix in the scrambled eggs and sliced green onions, then season with salt and pepper. Stir for 30-60 seconds until the eggs are warmed through and the green onions look bright, then serve hot with a golden, speckled egg finish.

Notes

Pro tip: use chilled, day-old rice if possible—cold grains separate quickly on a hot griddle for that authentic griddle-fried texture. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or on the griddle until hot and lightly crisping. Freezing isn’t recommended because the eggs and rice texture can soften after thawing. For a lighter swap, use half the oil or swap in low-sodium soy sauce and adjust salt at the end.