Why You’ll Love This Recipe
- One-pan convenience: Everything cooks on the griddle, making cleanup a breeze.
- Big flavor, fast: The high heat of the Blackstone griddle infuses the rice with a smoky flavor in just minutes.
- Customizable: Easily add or substitute ingredients to suit your taste or dietary needs.
- Family-friendly: A crowd-pleaser that’s perfect for weeknight dinners or weekend gatherings.
- Versatile: Serve as a main dish or a side, and it pairs well with many other foods.
Ingredients & Preparation Notes
- Cooked jasmine rice: Chilled rice works best for frying as it’s drier and won’t clump. Day-old rice is ideal.
- Vegetable oil: Use a neutral oil with a high smoke point for best results on the griddle.
- Diced onion: Adds a sweet and savory depth to the dish.
- Frozen peas and carrots: Thaw them before cooking for even heating.
- Eggs: Beaten eggs add richness and help bind the ingredients together.
- Soy sauce: Use low-sodium to control the saltiness of the dish.
- Oyster sauce: Provides a unique umami flavor; substitute with more soy sauce if needed.
- Sesame oil: A little goes a long way; it adds a nutty flavor to the rice.
- Garlic: Freshly minced for the best aroma and taste.
- Green onions: Adds a fresh, crisp finish to the dish.
- Cooked protein: Optional, but adds heartiness; use chicken, shrimp, or tofu.
For the best quality, choose fresh, high-quality ingredients. If you’re looking for substitutions, try using coconut aminos instead of soy sauce for a gluten-free option, or replace the protein with edamame for a vegetarian twist.
Professional Tips & Techniques
- Temperature control: Maintain the griddle at around 400°F for optimal cooking. Too hot, and you risk burning the ingredients; too cool, and the rice won’t get crispy.
- Stir and spread: Regularly stir the rice and spread it out to ensure even cooking and to prevent sticking.
- Timing is key: Add the garlic last to prevent it from burning, which can happen quickly on a hot griddle.
- Visual cues: Look for a slight browning on the rice and a sizzle when you add the sauces; these indicate the rice is ready.
- Avoid overcrowding: Cook in batches if necessary to avoid steaming the rice instead of frying it.
Recipe Variations
- Vegetarian: Omit the meat and add more vegetables like bell peppers or broccoli.
- Seafood: Use shrimp or scallops for a seafood twist.
- Spicy: Add sriracha or chili flakes for some heat.
- Pineapple Fried Rice: Include diced pineapple for a sweet and tangy flavor.
- Kimchi Fried Rice: Mix in kimchi for a Korean-inspired version.
- Curry Fried Rice: Add curry powder or paste for an Indian-inspired dish.
- Breakfast Fried Rice: Include bacon and a fried egg on top for a hearty breakfast option.
- Low-carb: Substitute cauliflower rice for a lighter, grain-free version.
Serving Suggestions
- Main dish: Serve as is, or with a side of stir-fried vegetables or a simple salad.
- Side dish: Pairs well with grilled meats like chicken, beef, or pork.
- Presentation: Garnish with extra green onions, sesame seeds, or a drizzle of sriracha for a pop of color and flavor.
- Pairing: Enjoy with a crisp Asian-inspired slaw or cucumber salad for a refreshing contrast.
Storage & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-ahead: You can prepare the rice and chop the vegetables ahead of time, storing them separately until ready to cook.
- Freezing: Fried rice can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a skillet or on the griddle with a bit of oil to revive the crispiness.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the rice and chop the vegetables in advance. Cook the fried rice just before serving for the best texture.
Q: What can I use if I don’t have a Blackstone griddle?
A large skillet or wok on the stovetop can work as a substitute, though you might not get the same smoky flavor.
Q: How can I make this dish gluten-free?
Use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
Q: Can I use freshly cooked rice instead of chilled?
It’s best to use chilled rice for frying, but if you must use fresh rice, spread it out to cool and dry out a bit before cooking.
Q: How do I prevent the rice from sticking to the griddle?
Ensure the griddle is well-oiled and at the right temperature. Stir the rice frequently to prevent it from sticking.
Q: What proteins work best in this recipe?
Chicken, shrimp, and tofu are excellent choices. Cook them separately before adding to the rice for best results.
Q: Can I add more vegetables to this recipe?
Absolutely! Bell peppers, zucchini, or broccoli can be great additions.
Q: How do I achieve the perfect texture for the rice?
Use day-old rice, keep the griddle hot, and stir frequently to get that crispy texture.
Conclusion
Blackstone Fried Rice is a versatile and flavorful dish that’s perfect for any occasion. With its quick cooking time and customizable ingredients, it’s a go-to recipe for busy weeknights or casual gatherings. Give it a try and enjoy the smoky, savory goodness of this griddle-cooked delight.
Don’t forget to share your creations on social media and let us know how it turned out! For the best experience, serve it hot and enjoy the blend of textures and flavors.
Blackstone Fried Rice
Equipment
- Blackstone griddle
- Spatula
- Measuring spoons and cups
Ingredients
- 3 cups cooked jasmine rice preferably chilled
- 2 tbsp vegetable oil
- 1 cup diced onion
- 1 cup frozen peas and carrots thawed
- 2 eggs beaten
- 3 tbsp soy sauce low-sodium preferred
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1/2 cup cooked protein optional, such as chicken, shrimp, or tofu
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 400°F). Add the vegetable oil and spread it evenly across the griddle surface.
- Add the diced onion to the griddle and cook for 2-3 minutes until it starts to soften. Then, add the peas and carrots, cooking for another 2 minutes.
- Push the vegetables to one side of the griddle. Pour the beaten eggs onto the other side and scramble them until fully cooked, about 1-2 minutes.
- Add the chilled rice to the griddle, breaking up any clumps with a spatula. Mix the rice with the vegetables and eggs, ensuring everything is evenly distributed.
- Drizzle the soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir well to coat all ingredients. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- If using, add the cooked protein and mix well. Cook for another 2 minutes to heat through.
- Remove the fried rice from the griddle and garnish with sliced green onions before serving.
