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Blackstone Fried Rice

Blackstone fried rice with golden, soy-coated grains and visible egg pieces. Quick griddle-fried Chinese-style rice using cold cooked rice and high-heat tossing for tender vegetables and clumpy-free 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
  

Blackstone fried rice base
  • 4 cup cooked rice Use cold rice for best texture and less sticking.
  • 3 eggs Beaten before cooking for visible scrambled pieces.
  • 1 cup frozen peas and carrots No need to thaw.
  • 0.5 cup onion Diced.
  • 4 tbsp oil Divided: 2 tbsp for eggs, remaining for vegetables.
  • 3 tbsp soy sauce Adds salty umami coating.
  • 1 tbsp oyster sauce Optional but adds depth; still include as written.
  • 2 tsp sesame oil Finish flavor with the sauces.
  • 3 clove garlic Minced.
  • 2 green onions Sliced for freshness.
  • salt and pepper Season to taste; start with a light hand.

Equipment

  • 1 cast iron skillet

Method
 

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, watching for set curds with glossy bits.
Fry the vegetables and rice
  1. Add the remaining oil and cook the onions, peas, and carrots for 3-4 minutes. Stir and spread the vegetables on the hot surface until they soften and look lightly browned at the edges.
  2. Add the cold rice and break up any clumps with spatulas, cooking for 5-6 minutes. Toss frequently and press down lightly so steam escapes and the grains look separate and slightly toasted.
Sauce and finish
  1. Add the garlic, soy sauce, oyster sauce, and sesame oil, tossing everything together. Keep tossing until the liquid is absorbed and the rice looks evenly coated with a glossy sheen.
  2. Mix in the scrambled eggs and green onions, season with salt and pepper, and serve hot. Stir just until combined and the green onions look bright, not wilted.

Notes

Pro tip: Cold day-old rice fries best—spread it out when it hits the griddle to dry off moisture fast and prevent mushy clumps. Refrigerate leftovers in a sealed container up to 3 days; reheat on a hot griddle or skillet until steaming, adding a splash of water if needed. Freezing is not recommended for best texture. Dietary swap: for a vegetarian version, use vegetarian oyster sauce (or omit it and add an extra 1/2 tbsp soy sauce) while keeping the rest the same.