Blackstone Shrimp Fried Rice Recipe 🍤 Quick & Easy Dinner – Better Than Takeout!

Table of Contents: Blackstone Shrimp Fried Rice

Blackstone Shrimp Fried Rice

Discover the secret to making the best Blackstone Shrimp Fried Rice at home. It’s faster, cheaper, and loaded with more shrimp than your local takeout spot!

If you are over 40, you likely remember the magic of watching a hibachi chef perform dazzling tricks while whipping up a steaming pile of fried rice right before your eyes. It was theater and dinner all in one. Now, imagine capturing that same smoky, savory flavor without leaving your backyard. Welcome to the world of griddle cooking!

This recipe for Blackstone Shrimp Fried Rice is about to become your new favorite easy Blackstone meal. It is the perfect solution for those busy weeknights when you want something fast, but also for weekend gatherings where you want to impress your family with a little culinary showmanship. The flat-top griddle gives the rice a slight char and that distinctive “wok hei” flavor that is impossible to replicate in a standard frying pan. We are going to make shrimp fried rice on griddle that is so good, you might just hang up your phone and never order delivery again.

Introduction: Why This Blackstone Shrimp Fried Rice is a Game-Changer

Let’s be honest—fried rice is the ultimate comfort food. It is humble, satisfying, and a brilliant way to use up leftovers. But making it at home often results in soggy, pale, and disappointing imitations of the real thing. The problem isn’t you; it’s the equipment. A standard stovetop doesn’t get hot enough, and a small pan crowds the ingredients, causing them to steam instead of sear.

That is where the Blackstone griddle comes in. With its massive cooking surface and intense, even heat, it transforms a simple dish into something spectacular. When you make Blackstone hibachi shrimp, you aren’t just cooking; you are creating texture. The high heat kisses the shrimp, giving them a perfect sear, while the grains of rice practically dance on the grill, toasting to a delightful chewiness.

This recipe is designed for real life. Whether you need a quick lunch, a fun “build-your-own” dinner for the grandkids, or a delicious side for your holiday steak dinner, this dish delivers. It’s packed with protein from the shrimp, colorful veggies, and that savory umami punch we all crave. Once you see how easy it is to make this shrimp fried rice on griddle, you will be looking for excuses to fire up the Blackstone every night of the week.

Alternate Names & Variations

Depending on where you look or who you ask, this dish goes by many names. If you are searching for similar recipes, try looking for:

• Blackstone Hibachi Shrimp Fried Rice
• Griddle Shrimp and Rice
• Hibachi Style Shrimp Fried Rice
• Flat Top Shrimp Fried Rice
• Easy Blackstone Meals (Shrimp Edition)

Ingredients: Blackstone Shrimp Fried Rice

The beauty of this recipe is its simplicity. Using high-quality, fresh ingredients makes a world of difference here. Don’t be tempted to skip the sesame oil—it provides that authentic, nutty aroma that ties everything together

• 1 Pound Shrimp: Thawed, peeled, and deveined. I recommend using 16/20 count shrimp for a nice, meaty bite.
• 2 Large Eggs: Beaten lightly.
• 3 cups Cooked White Rice: Day-old and cold is the secret to success! Freshly cooked rice is too moist.
• 16 Ounces Frozen Peas And Carrots: No need to thaw them first.
• Salt and Black Pepper: To taste.
• 3/4 cup Soy Sauce: Use low-sodium so you can control the saltiness better.
• 2 Tablespoon Minced Garlic: Fresh is best, but the jarred stuff works in a pinch.
• Toasted Sesame Oil: For that final, nutty drizzle.

Step-by-Step Instructions: How to Make Blackstone Shrimp Fried Rice

Cooking on a Blackstone is fast, so it’s important to have all your ingredients prepped and ready to go before you start heating the grill. This is your mise en place.

1. Preheat the Griddle: Turn your Blackstone burners to medium-high heat and let it preheat for about 10-15 minutes. You want the surface nice and hot for searing.
2. Cook the Shrimp: Place the thawed shrimp on the hot griddle in a single layer. Season with a pinch of salt and black pepper. Let them cook undisturbed for 1-2 minutes until they are pink and slightly charred on the bottom. Flip and cook for another 1-2 minutes until opaque and cooked through. Push the cooked shrimp to the cooler side of the griddle (or into a warm corner) to keep warm.
3. Scramble the Eggs: Pour the beaten eggs onto the hot griddle right next to the shrimp area. Let them set for about 30 seconds, then quickly chop and scramble them with your spatula. Once cooked, chop them into small pieces and push them over to join the shrimp.
4. Aromatics and Veggies: Add the minced garlic and the frozen peas and carrots directly onto the griddle. There’s no need for extra oil here if the griddle has a bit of residue from the shrimp. Sauté the veggies for 2-3 minutes until they are heated through and the garlic is fragrant. Push them to the side with the shrimp and eggs.
5. Toast the Rice: Add the cold, cooked rice to the now-empty space on the griddle. Spread it out into a thin, even layer. Let it sit undisturbed for 2-3 minutes. This step is crucial for creating those delicious crispy bits of rice. Then, using your spatulas, flip and toss the rice, letting it toast on the other side.
6. Combine and Season: Pour the soy sauce over the rice and mix well to ensure every grain is coated. Now, combine everything together—add the shrimp, eggs, and veggies back into the rice pile. Toss and fold everything together for another 2-3 minutes.
7. Finish and Serve: Give it a final taste and adjust seasoning with more soy sauce or pepper if needed. Turn off the heat and drizzle the toasted sesame oil over the rice, tossing one last time to incorporate that amazing aroma. Serve immediately!

Recipe Card: Blackstone Shrimp Fried Rice

• Prep time: 15 minutes (includes thawing and chopping)
• Cook time: 10 minutes
• Total time: 25 minutes
• Servings: 4 hearty servings
• Calories: Approximately 385 kcal per serving

Why This Recipe Works & Expert Tips

This isn’t just another fried rice recipe; it’s a method designed for success on a flat-top grill. It works because it respects the heat. By cooking the ingredients separately and then combining them, we ensure each component is perfectly cooked—the shrimp are juicy, the eggs are fluffy, and the rice is perfectly chewy, not mushy.

• The Day-Old Rice Rule: This is the number one tip for making non-sticky fried rice. Freshly cooked rice is full of steam and moisture, which will turn your dish into a gluey mess. Day-old rice that has dried out in the refrigerator fries up perfectly, with individual grains that stay separate. If you don’t have day-old rice, cook it fresh, then spread it on a baking sheet and pop it in the freezer for 20 minutes to cool it down quickly.
• High Heat is Your Friend: Don’t be afraid of the heat. A hot griddle creates the sear on the shrimp and the toast on the rice that defines great Blackstone hibachi shrimp.
• Get the Right Tools: Using two large flat-top spatulas (or “hibachi” spatulas) makes flipping and tossing the rice much easier than using a single kitchen spatula.

Storage, Freezing, and Reheating Tips

This Blackstone Shrimp Fried Rice makes fantastic leftovers, provided you store them correctly.

• Storage: Let the fried rice cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheating: For the best results, reheat it on the Blackstone griddle with a tiny splash of water or soy sauce to revive the grains. You can also use a large skillet on the stovetop over medium-high heat. Avoid the microwave, as it will make the shrimp rubbery.
• Freezing: This dish freezes surprisingly well. Place the cooled rice in a freezer-safe zip-top bag, flatten it out to save space, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the griddle. It’s a perfect make-ahead meal!

People Also Ask: Blackstone Shrimp Fried Rice

How do you cook shrimp on a Blackstone for fried rice?

Cooking shrimp on a Blackstone for fried rice is incredibly simple and fast. First, ensure your griddle is preheated to medium-high heat. Toss your peeled and deveined shrimp with a tiny bit of oil to prevent sticking, then spread them in a single, even layer on the hot surface. Season them lightly with salt and pepper. Let them cook without moving them for about 1-2 minutes. You are looking for a nice, opaque pink color with a slight char on the bottom.

Flip each shrimp and cook for another 1-2 minutes until they are fully cooked through and curl into a loose “C” shape. Once done, push them to a cooler part of the griddle to keep warm while you cook the rest of the ingredients. Overcooking is the biggest mistake, so keep a close eye on them!

Do you cook shrimp before adding to fried rice?

Yes, absolutely. You should always cook the shrimp before adding them to the fried rice. If you were to add raw shrimp directly to the rice mixture, they would release water as they cook. This excess moisture would steam the rice, making it soggy and sticky, which is the opposite of what you want in a great fried rice.

By searing the shrimp first on the hot Blackstone, you not only lock in their juices and give them a delicious caramelized exterior, but you also ensure they are perfectly cooked. You then add them back into the rice at the very end, just to heat them through and combine the flavors, preserving their texture and keeping the rice dry and fluffy.

What is the best shrimp to use for fried rice?

The best shrimp for fried rice strikes a balance between flavor, texture, and convenience. For this recipe, I highly recommend using raw, large (16/20 count) shrimp that are peeled and deveined. The “16/20” refers to the count per pound, meaning you get 16 to 20 shrimp, which are substantial and meaty. They hold up well to the high heat of the griddle and provide a satisfying bite in every spoonful of rice.

Using raw shrimp allows you to control the seasoning and ensures they cook perfectly on the griddle. Pre-cooked shrimp are not ideal, as they tend to turn rubbery and tough when reheated. If using frozen shrimp, just make sure they are fully thawed and patted dry before they hit the griddle.

How do you make Blackstone fried rice not sticky?

The number one secret to non-sticky Blackstone fried rice is using cold, day-old rice. Freshly cooked rice has a high moisture content and the starches are still “active,” which causes the grains to clump together and turn mushy on the griddle. When you refrigerate cooked rice overnight, the starches crystallize and the grains firm up, making them much easier to separate. Before adding the rice to the griddle, break up any large clumps with your hands.

The second key is the high heat of the Blackstone itself. Spreading the cold rice into a thin layer and letting it sear for a minute or two before tossing it helps to evaporate any remaining surface moisture and creates a barrier on each grain, ensuring they stay distinct and fluffy.

Conclusion: Blackstone Shrimp Fried Rice

There you have it! A restaurant-quality meal made right in your own backyard. This Blackstone Shrimp Fried Rice is more than just a recipe; it’s a technique that unlocks the full potential of your griddle. It’s quick enough for a Tuesday night, but impressive enough to serve when you have company. I hope you fire up that Blackstone and give this a try. The combination of smoky shrimp, toasty rice, and savory veggies is simply unbeatable. I’d love to hear how it turns out! Drop a comment below and let me know if this became a new favorite in your house. Happy griddling!

You Might Also Like:

• Amish Tomato Pie – The Best Comfort Dish to Try This Summer
• Smoked Meatloaf Recipe: Juicy & Flavorful
• Best Spicy Cajun Salmon Recipe – Quick & Flavorful Dinner Idea! 🐟🌶️✨
• Ultimate CrackerBarrel Meatloaf Recipe – Easy & Comforting Dish!

Find Us On Pinterest and Facebook.

Print