Blackstone Fried Rice Recipe: Craving something sizzling, flavorful, and wildly satisfying? Blackstone Fried Rice delivers all that and more. Whether you’re throwing a backyard BBQ or just trying to switch things up for dinner, this fried rice recipe cooked on a Blackstone griddle will become your new go-to. It’s smoky, customizable, packed with fresh ingredients, and way better than takeout. Let’s dive into how to make this showstopper, one step at a time.
Why Blackstone Fried Rice is a Game Changer
Let’s be real—once you’ve had fried rice cooked on a blazing-hot Blackstone griddle, there’s no turning back. You get that perfect, slightly charred flavor that mimics wok cooking but on a flat-top surface. The sheer space allows everything to cook evenly, which means no soggy veggies or clumpy rice. Plus, you can cook everything at once, making it ideal for feeding a crowd. And hey, it’s fun to flip rice like a teppanyaki chef in your own backyard!
What Makes This Recipe Special?
This isn’t your basic fried rice. We’re layering in flavors step by step—savory soy, rich sesame, sweet oyster sauce, and just a touch of heat. Add in perfectly cooked proteins, crisp vegetables, and that iconic Blackstone sear, and you’ve got a meal that hits every taste bud. The best part? It’s totally customizable. Want shrimp? Go for it. Prefer tofu or steak? Absolutely. The base recipe is your canvas.
Benefits of Cooking Fried Rice on a Blackstone Griddle
Retains Authentic Wok Flavor
Blackstone griddles reach super-high temperatures that mimic traditional wok cooking. That means your rice gets that sought-after caramelization known as the Maillard reaction—hello, flavor bomb!
High Heat = Perfect Texture
You know that annoying mushy fried rice texture you sometimes get on a stovetop? Not here. The Blackstone’s even heat ensures everything is crispy where it should be and tender where it counts. Every bite is full of texture contrast.
List of Ingredients You’ll Need
Here’s what you’ll need to whip up a killer batch of Blackstone Fried Rice. Think of this as your ultimate checklist.
Protein (Pick One or More)
- Chicken breast or thighs (1 lb, diced)
- Shrimp (peeled & deveined, 1 lb)
- Steak (sirloin or flank, thin-sliced)
- Bacon or ham (optional for smoky flavor)
- Tofu (for vegetarian/vegan version)
Vegetables
- 1 cup frozen peas and carrots (thawed)
- ½ cup diced onions
- ½ cup chopped green onions (for garnish and flavor)
- 1 bell pepper (diced)
- ½ cup shredded cabbage or bean sprouts (optional)
Rice
- 4 cups cold, cooked jasmine or long-grain white rice (day-old rice works best)
Eggs
- 3 large eggs (lightly beaten)
Oils and Sauces
- 3 tbsp soy sauce (low sodium if preferred)
- 1 tbsp oyster sauce (optional, but adds umami)
- 1 tsp sesame oil (for nutty aroma)
- 2 tbsp cooking oil (vegetable or avocado oil works great)
- Sriracha or chili garlic sauce (optional, for heat)
Recommended Tools for the Recipe
To get the best results, gear up with these kitchen tools:
- Blackstone griddle (or similar flat top grill)
- Metal spatulas (ideally two)
- Oil squeeze bottle
- Heat-resistant gloves
- Mixing bowls
- Tongs
Having the right tools can turn this from a mess to a smooth cooking experience.
Best Rice to Use for Fried Rice
Not all rice is created equal. For fried rice, cold, day-old jasmine rice is the gold standard. It’s slightly dry, making it ideal for absorbing sauces without turning into mush. Long-grain rice like basmati can also work in a pinch, but avoid freshly cooked rice—it’ll clump and steam, not fry.
Pro Tip: Cook your rice the night before and store it in the fridge uncovered. This dries it out just enough for that perfect fried rice texture.
Prepping Ingredients Before You Cook
Before the heat hits the griddle, make sure everything is prepped. Trust us, once you start cooking, things move fast.
Chopping Vegetables
Dice your onions, bell peppers, and other veggies uniformly. This ensures even cooking and that nothing burns while waiting for larger pieces to soften.
Pre-Cooking Proteins
Depending on the meat you choose, you may want to pre-cook or at least partially cook it before adding to the griddle. Chicken and beef can go raw directly, but shrimp cooks fast and should be watched closely.
Rice Prep Tips
Break up the rice with your hands or a fork before it hits the heat. Big clumps won’t fry well, so take the extra minute to fluff it out.
Tips for Cooking Fried Rice on a Blackstone Griddle
Cooking on a Blackstone is a vibe, but you need to master the technique.
Managing Heat Zones
Divide your griddle into zones: high, medium, and low. This lets you move ingredients around without burning anything.
Using the Right Amount of Oil
Too much oil = greasy mess. Too little = sticking and uneven cooking. Find the sweet spot: about 2 tablespoons to start, then add more only if needed.
Step-by-Step Guide to Making Blackstone Fried Rice
Alright, it’s go time! Let’s break this down step-by-step.
Step 1: Heat Up the Griddle
Preheat your Blackstone to medium-high heat. Let it run for about 10 minutes until it’s evenly hot. Add your cooking oil using a squeeze bottle and spread it evenly.
Step 2: Cook the Protein First
Place your diced chicken, shrimp, or steak onto the griddle. Season lightly with salt and pepper. Cook until browned and fully done, then push to the cooler side of the griddle.
Step 3: Sauté the Veggies
Add a little more oil if needed. Toss in onions, bell peppers, peas, and carrots. Stir-fry until just tender but still vibrant—about 4-5 minutes.
Step 4: Add the Cold Rice
Time to add the star of the show! Spread the rice out in a thin layer and let it sit for a bit to develop a crisp. Use your spatulas to gently fold and break up any remaining clumps.
Step 5: Add Sauces and Mix Thoroughly
Pour soy sauce, oyster sauce, and a few drops of sesame oil over the rice. Toss everything together until it’s evenly coated and fragrant.
Step 6: Create the Egg Section
Push rice to the side. Pour beaten eggs into the open space and scramble quickly. Once cooked, mix into the rice.
Step 7: Combine and Finish
Now bring everything together—proteins, veggies, and rice. Toss with green onions and an optional drizzle of sriracha for a spicy kick. Cook for another 1–2 minutes to marry all the flavors.
Customizing Your Fried Rice
One of the best things about Blackstone Fried Rice? You can make it your own. Don’t be afraid to get creative with ingredients and flavor profiles. This recipe is super forgiving, so here are a few ways to switch it up:
Spice It Up
Want to turn up the heat? Add diced jalapeños, red pepper flakes, or a spoonful of chili garlic sauce. A drizzle of sriracha or gochujang can also take it to the next level. If you’re a fan of Thai flavors, a splash of fish sauce and a squeeze of lime juice can give it that authentic street food punch.
Make it Keto or Low-Carb
Swap out the rice for cauliflower rice to make a low-carb or keto version. It won’t get quite as crispy, but with the right seasoning and high heat, you’ll still get a delicious result. Just be mindful to squeeze out any excess moisture from the cauliflower before cooking.
Vegan or Vegetarian Friendly
Skip the meat and eggs, and load up on plant-based protein like tofu or tempeh. You can also bulk it up with mushrooms, edamame, or even jackfruit for a “meaty” texture. Use tamari or coconut aminos instead of soy sauce for a gluten-free and vegan alternative.
Add Extra Crunch
Toasted cashews, chopped peanuts, or crispy fried onions added at the end can add an extra dimension of flavor and texture. Trust us—it makes a difference!
Serving Suggestions
So, you’ve got your steaming hot Blackstone Fried Rice ready—what now? While it’s a full meal on its own, pairing it with a few sides can turn your dinner into a full-on feast.
Side Dishes that Pair Well
- Egg Rolls or Spring Rolls: Crispy, savory, and a perfect appetizer.
- Asian Slaw: A tangy and crunchy salad balances the richness of fried rice.
- Teriyaki Chicken or Glazed Salmon: If you didn’t include a protein in your rice, serve it with a marinated meat dish for added depth.
- Miso Soup: Light and simple, it rounds out the meal without being too heavy.
Presentation Tips
- Garnish with fresh green onions, sesame seeds, and a lime wedge.
- Serve in a shallow bowl or plate with chopsticks or a long-handled spoon for that restaurant-style experience.
- A small drizzle of extra sesame oil or chili oil right before serving enhances aroma and flavor.
How to Store and Reheat Leftovers
Fried rice makes excellent leftovers—as long as you store and reheat it properly.
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Fried rice freezes surprisingly well. Let it cool completely, portion it out into freezer-safe bags, and store for up to 2 months.
Reheating Tips
- On the Griddle or Pan: Heat a small amount of oil in a skillet or on your Blackstone and stir-fry the rice until hot.
- Microwave: Reheat in 1-minute intervals, stirring between each, and add a splash of water or soy sauce to keep it from drying out.
- Oven (for larger batches): Spread rice on a baking sheet and cover with foil. Bake at 350°F (175°C) for 15–20 minutes.
Common Mistakes to Avoid
Even seasoned home cooks can mess up fried rice if they’re not careful. Here are some things to watch out for:
- Using Freshly Cooked Rice: This is the #1 mistake. Always use day-old rice to avoid mushy texture.
- Overcrowding the Griddle: Too much stuff on the surface lowers the temperature and causes steaming, not frying.
- Not Prepping Ingredients Ahead of Time: Fried rice cooks fast. If you’re chopping while cooking, something will burn.
- Skipping the Oil Management: Using the right amount of oil and spreading it evenly prevents sticking and enhances flavor.
- Uneven Heat Zones: Not using different heat zones can lead to burnt edges and raw centers.
Avoid these, and you’re already halfway to fried rice greatness.
Nutritional Information (Estimates)
Here’s a rough idea of the nutrition per serving (assuming 6 servings):
| Component | Amount (Approx.) |
|---|---|
| Calories | 350–450 kcal |
| Protein | 20–30g |
| Carbs | 35–45g |
| Fat | 10–18g |
| Fiber | 3–5g |
| Sodium | 600–800mg |
Keep in mind these numbers vary depending on your protein choice and the amount of sauce/oil used. Want it lighter? Cut down on the oil or swap in cauliflower rice.
FAQs about Blackstone Fried Rice Recipe
1. Can I use brown rice instead of white rice for Blackstone Fried Rice?
Absolutely. Just make sure it’s cooked and chilled beforehand. Brown rice adds a nuttier flavor and extra fiber, making your dish a bit healthier.
2. What if I don’t have a Blackstone griddle?
No problem. You can use a large cast-iron skillet or wok on your stovetop. The key is high heat and enough space to stir-fry everything evenly.
3. How do I keep fried rice from sticking to the griddle?
Use enough oil and preheat your griddle properly. Cold oil on a cold griddle = sticking disaster. Keep that surface hot!
4. Can I meal prep Blackstone Fried Rice for the week?
Definitely. It stores well in the fridge and reheats like a dream. Portion it into containers and add a splash of soy sauce when reheating for max freshness.
5. What’s the best protein to use in fried rice?
It’s all about preference! Chicken and shrimp are classics, but steak, tofu, bacon, or even leftover pulled pork work incredibly well.
Conclusion
Blackstone Fried Rice is more than just a recipe—it’s an experience. From the sizzle on the griddle to the smoky aroma that fills the air, it brings out the joy of outdoor cooking in the tastiest way possible. With endless customization options, it’s a crowd-pleaser you’ll keep coming back to.
Whether you’re hosting a backyard bash or whipping up a quick weeknight dinner, this dish checks all the boxes: fast, flavorful, and full of fun. So next time you fire up the Blackstone, skip the burgers—and make fried rice the star of the show.
