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Blackstone Fried Rice Recipes

Blackstone Fried Rice Recipes
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Experience the bold and vibrant flavors of Blackstone Fried Rice, a quick and versatile dish cooked to perfection on your Blackstone griddle. Featuring a balance of savory proteins, fresh vegetables, and fragrant aromatics, this recipe delivers a satisfying meal that’s perfect for lunch, dinner, or leftovers. Customize easily with various proteins, veggies, or dietary preferences and enjoy a visually appealing, delicious fried rice any time.

Ingredients

Scale

Rice

  • 3 cups day-old jasmine or long-grain rice (preferably chilled)

Proteins (choose one or more)

  • 1 cup diced chicken breast
  • 1 cup shrimp, peeled and deveined
  • 1 cup diced pork
  • 1 cup firm tofu, cubed (for vegetarian/vegan option)

Vegetables

  • 1/2 cup diced carrots
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup diced bell peppers
  • 3 scallions, chopped
  • Optional: broccoli florets, snap peas (for vegetarian variation)

Sauces & Seasonings

  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 1 tablespoon oyster sauce (or vegetarian oyster sauce for vegan option)
  • 1 tablespoon vegetable or peanut oil (high smoke point)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Others

  • 2 large eggs, lightly beaten (or scrambled tofu for vegan)

Optional Garnishes

  • Chopped cilantro
  • Toasted sesame seeds
  • Sriracha mayo drizzle
  • Chopped chilies or chili flakes (for spicy kick)

Instructions

  1. Prepare Ingredients: Chop all vegetables uniformly, beat the eggs lightly, and have your cooked rice ready, ideally chilled from the fridge to prevent sogginess during frying.
  2. Heat Your Blackstone Griddle: Preheat the griddle to medium-high heat, then add a tablespoon of oil, making sure it coats the cooking surface evenly.
  3. Cook the Protein: Add your choice of protein (chicken, shrimp, pork, or tofu) and cook until browned and fully cooked through. Set aside temporarily to prevent overcooking.
  4. Sauté Aromatics and Vegetables: Add more oil if needed, toss in garlic and ginger, and stir for about 30 seconds to release fragrance. Then add vegetables and sauté briefly until bright, tender yet still crisp.
  5. Scramble the Eggs: Push the vegetables to one side of the griddle, pour beaten eggs onto the empty side, scramble quickly until just cooked, then mix them into the vegetables.
  6. Combine Rice and Sauce: Add the chilled rice back to the griddle along with the cooked protein and pour soy sauce and oyster sauce over the top. Stir constantly to ensure each grain is coated and the mixture is heated evenly.
  7. Finish with Green Onions and Serve: Sprinkle chopped scallions on top for a touch of freshness and immediately serve to enjoy the dish at its best.

Notes

  • Use Cold Rice: Freshly cooked rice is too moist; aged refrigerated rice prevents mushy results.
  • Don’t Overcrowd the Griddle: Cook in batches if needed to ensure proper caramelization.
  • High Heat Is Key: Cooking on high heat locks in flavor and achieves that perfect slightly crispy texture.
  • Prep Everything First: Fried rice cooks fast, so have all ingredients chopped and sauces measured before starting.
  • Adjust Seasonings Gradually: Taste as you go and add soy or oyster sauce little by little to avoid oversalting.

Nutrition

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Find it online: https://marysplate.com/blackstone-fried-rice-recipes/