Table of Contents: Blackstone Fried Rice
Blackstone Fried Rice
Unlock the magic of hibachi-style cooking at home with this foolproof Blackstone Fried Rice – perfect for turning weeknight dinners into celebrations!
There’s something undeniably magical about the sizzle and aroma of fried rice cooking on a griddle. For many of us, it brings back memories of bustling hibachi restaurants where chefs dazzled crowds with fiery spatula tricks. Now, you can recreate that excitement – and flavor! – right in your backyard with this Blackstone Fried Rice recipe. Whether you’re firing up the griddle for a Sunday family feast or whipping up a quick weeknight dinner, this dish is your ticket to restaurant-quality meals without the wait or expense.
What sets Blackstone hibachi rice apart? It’s all about that high-heat sear only a griddle can deliver, locking in savory umami flavors while creating the perfect texture: lightly charred grains, tender-crisp veggies, and fluffy scrambled eggs. Plus, it’s endlessly adaptable – swap proteins, add seasonal veggies, or dial up the heat with chili oil. Discover why generations of home cooks swear by fried rice on griddle setups for effortless comfort food that feels special every time.
Also Known As: Hibachi Fried Rice, Griddle Fried Rice, or Blackstone Vegetable Fried Rice
Popular Variations: Add shrimp, chicken, or steak for a protein boost! Try pineapple or edamame for Hawaiian or Japanese-inspired twists.
Ingredients for Blackstone Fried Rice (Serves 4)
- 2 tablespoons sesame oil (toasted preferred)
- 2 tablespoons vegetable oil (avocado or canola work too)
- 4 cups cooked rice, cooled (day-old jasmine or basmati recommended)
- 3 tablespoons soy sauce (low-sodium if preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 3 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots blend (thawed and patted dry)
Cooking Your Blackstone Fried Rice Like a Pro
- Preheat the Griddle: Fire up your Blackstone to medium-high heat (about 400°F). Drizzle vegetable oil across the surface, using a spatula to spread it evenly.
- Scramble the Eggs: Pour beaten eggs onto the griddle. Let set for 10 seconds, then scramble gently until just cooked. Remove and set aside.
Chef Tip: Undercook slightly – they’ll finish heating later! - Sauté the Veggies: Add peas and carrots blend to the griddle. Cook 2-3 minutes until tender-crisp, stirring frequently.
- Toast the Rice: Push veggies to one side. Add sesame oil to the cleared space, followed by cooled rice. Spread rice into a thin layer and let sear undisturbed for 1 minute to create crispy bits.
- Combine & Season: Mix rice with veggies. Add soy sauce, salt, and pepper. Toss continuously for 2 minutes to distribute seasoning.
- Finish & Serve: Fold in scrambled eggs. Taste and adjust seasoning. Garnish with green onions or sesame seeds if desired. Serve hot!
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4 | Calories: ~380 per serving
Why This Blackstone Fried Rice Recipe Wins Every Time
The secret lies in technique AND tools: the Blackstone’s intense, even heat mimics commercial hibachi grills, caramelizing rice and veggies while sealing in flavors. Unlike skillet methods, the griddle’s large surface prevents steaming – ensuring every grain stays distinct. For best results:
- Use cold, day-old rice (less moisture = better texture)
- Prep everything before heating the griddle (mise en place is crucial!)
- Work in batches if doubling the recipe to avoid overcrowding
Keeping Your Fried Rice Fresh
Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. Freezing: Portion into freezer bags (remove air) for up to 3 months. Reheating: For best texture, reheat on a skillet or griddle with 1 tsp oil. Microwave works in a pinch (sprinkle with water to prevent drying).
What kind of rice is best for fried rice?
Day-old, medium-grain jasmine or basmati rice reigns supreme! Their lower moisture content prevents mushiness. Avoid freshly cooked rice – it steams instead of frying. If in a pinch, spread fresh rice on a baking sheet and refrigerate 30+ minutes to dry it. Never use instant rice; it lacks the starch structure needed for authentic Blackstone hibachi rice texture.
Why do you put butter in fried rice?
Butter adds richness and helps create a coveted golden hue. While not in this recipe, many chefs swirl in butter during the final toss for glossy, aromatic grains. If using, replace 1 tablespoon oil with unsalted butter and add it just before serving. It complements soy sauce beautifully in fried rice on griddle dishes, melting into a velvety coating.
What is the secret to good fried rice?
High heat, cold rice, and proper seasoning layers! The Blackstone griddle’s intense surface heat sears ingredients quickly, preventing sogginess. Season in stages: salt the eggs lightly, sauce the rice, then finalize with pepper. Always taste before serving – fried rice needs assertive seasoning. Finally, don’t over-mix; gentle tossing preserves texture.
Do you cook the egg first for fried rice?
Yes – and it’s crucial! Cooking eggs first (as done here) prevents them from overcooking and turning rubbery. Scramble them just until set, then remove. They’ll rewarm when mixed in later. Alternatively, push rice aside during cooking to scramble eggs directly on the griddle, but this risks uneven cooking. Pre-cooking ensures perfect, fluffy eggs in every bite of your Blackstone recipes.
Ready to Griddle Your Way to Fried Rice Bliss?
Now that you’ve got the keys to unforgettable Blackstone Fried Rice, it’s time to fire up that griddle! Whether you’re feeding hungry teens or hosting friends on the patio, this recipe promises applause. Share your culinary triumphs in the comments – we’d love to hear how you made it your own. Happy griddling!
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Blackstone Fried Rice
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Blackstone Fried Rice is a quick and easy weeknight meal packed with flavor! Perfect for using up leftover rice and veggies. It’s a savory and satisfying dish that’s sure to become a family favorite. Simple to make on your griddle or stovetop, this fried rice is a delicious alternative to takeout.
Ingredients
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 4 cups cooked rice cooled
- 3 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs lightly beaten
- 1 cup frozen peas and diced carrots blend
Instructions
- Heat sesame oil and vegetable oil in a large skillet or on a griddle over medium-high heat.
- Add the rice and stir-fry for 2-3 minutes, until heated through.
- Push the rice to one side of the skillet and pour in the beaten eggs. Scramble the eggs until cooked, then mix them with the rice.
- Add soy sauce, salt, and pepper. Stir to combine.
- Add the frozen peas and carrots and stir-fry for another 1-2 minutes, until heated through.
- Serve hot.
Notes
For a spicier kick, add a dash of sriracha! You can substitute chicken, shrimp, or tofu for the eggs. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Stovetop/Griddle
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: fried rice, blackstone, easy, quick, weeknight meal, rice, vegetables