When the weather’s nice and the grill is hot, there’s nothing quite like whipping up a meal outdoors—and this Blackstone Fried Rice has become my go-to dish when I want something fast, flavorful, and fun to cook on the flat-top griddle. The first time I made this was on a weekend camping trip, and let me tell you—it turned an ordinary dinner into something unforgettable.

There’s something incredibly satisfying about the sizzle of rice hitting the hot griddle, the aroma of garlic and soy sauce mingling with veggies and protein of your choice. This recipe is quick to make but delivers restaurant-quality results, right in your own backyard.

Whether you’re a seasoned Blackstone pro or just pulled your griddle out of the box, this dish is the perfect place to start. It’s simple, it’s flexible, and it’s always a hit with the family.

Why I Love This Recipe

Here’s the hook: Blackstone Fried Rice is everything you love about takeout, but better—because you’re in control.

This recipe is all about freedom and flavor. You can customize it with chicken, shrimp, beef, or keep it vegetarian. Want it spicy? Add chili paste. Need it heartier? Toss in scrambled eggs and extra veggies.

The magic really happens on the Blackstone griddle. Its flat, spacious surface lets you cook everything at once—no crowded pans, no soggy veggies, no clumpy rice. The high heat crisps up the rice perfectly, while locking in all the savory, umami goodness of the sauce.

What sets it apart from regular stovetop fried rice is that smoky griddle char—slightly crispy edges, deep flavor layers, and that irresistible aroma that’ll bring your neighbors over with a plate in hand.

So, why do people love this recipe? Because it’s fast, easy, and turns an everyday dinner into something that feels special. It’s also a great way to use up leftover rice and bits of vegetables from the fridge.

Ingredients for Blackstone Fried Rice

Let’s talk ingredients—because the beauty of this dish lies in its simplicity and versatility.

You don’t need a pantry full of exotic sauces or specialty items to make great fried rice. Everything you need is probably already in your kitchen.

Here’s a breakdown of what you’ll need to create this sizzling masterpiece:

Base Ingredients:

Day-old rice – Preferably jasmine or long grain. Cold rice works best as it doesn’t turn mushy on the griddle.

Eggs – Lightly beaten, they add texture and richness.
Oil – High-heat oils like vegetable, avocado, or sesame are best.

Vegetables:

Onion – Diced finely for a sweet and savory base.

Carrots – Shredded or diced small for even cooking.
Peas – Frozen peas work great.
Green onions – For that fresh, oniony finish.

Protein Options (choose one or mix):

Chicken breast or thighs – Diced and seasoned.
Shrimp – Peeled and deveined.
Steak or beef strips – Thinly sliced.

Tofu – Firm tofu for a vegetarian option.

Sauce:

Soy sauce – The essential salty base.
Oyster sauce – Adds depth and a slight sweetness.

Garlic – Freshly minced for full flavor.
Ginger – Optional but adds brightness.
Butter – A little bit at the end for richness.

Optional add-ins:

Bean sprouts
Bok choy
Corn kernels

Chili paste or sriracha

This flexible lineup means you can make this recipe dozens of ways and never get bored. It also helps make it more budget-friendly by using what you already have on hand.

How Much Time Will You Need

The beauty of this Blackstone Fried Rice is how quickly it comes together, especially if you’ve prepped your ingredients ahead of time.

Prep Time: 15–20 minutes (chopping veggies, proteins, and mixing sauces)
Cook Time: 10–12 minutes on the griddle
Total Time: Around 30 minutes from start to finish

For a weeknight dinner, that’s pretty unbeatable—especially considering the flavor payoff.

How to Make This Blackstone Fried Rice

Here’s the step-by-step cooking process to help you nail this recipe like a pro, even if it’s your first time firing up the Blackstone.

Step – 1: Preheat Your Griddle

Start by heating your Blackstone griddle to medium-high. You want it hot enough to sear but not so hot it burns the ingredients. Add a light coat of oil to the surface and spread it around with your spatula.

Step – 2: Cook Your Protein

Add your chicken, shrimp, steak, or tofu to one section of the griddle. Season with salt and pepper or your favorite rub. Cook until browned and fully done. Push it to one side of the griddle to keep warm.

Step – 3: Sauté the Vegetables

Add more oil if needed, then toss on your onions, carrots, and peas. Stir constantly, letting the vegetables soften and develop a little color. You’re looking for tender but not mushy.

Step – 4: Scramble the Eggs

Create a clear space on the griddle, add a bit of oil or butter, then pour in the beaten eggs. Scramble gently until just set, then mix them with the cooked vegetables.

Step – 5: Add the Rice

Break up your cold, day-old rice with your hands before adding it to the griddle. Spread it out evenly and let it sit undisturbed for a minute or two—this gives it that signature crispy edge.

Step – 6: Mix Everything Together

Bring your cooked protein back into the mix. Pour your soy sauce and oyster sauce over the rice. Add garlic and ginger. Stir everything together, using your spatula to break up clumps and ensure the sauce coats each grain.

Step – 7: Finish With Butter and Green Onions

Just before serving, drop a small pat of butter onto the rice and toss in chopped green onions. The butter adds a silky texture, and the green onions provide a fresh finish.

Step – 8: Serve Hot

Remove from the griddle and serve immediately. This dish is best enjoyed hot and fresh off the griddle.

Substitutions

Here’s the beauty of fried rice—you can make it your own without losing flavor.

If you’re out of something, or want to change it up, try these swaps:

Rice: No day-old rice? Cook fresh rice and spread it out on a tray to cool quickly in the fridge.
Soy sauce: Use tamari or coconut aminos for a gluten-free version.
Oyster sauce: Substitute with hoisin sauce or a mix of soy sauce and a touch of brown sugar.

Vegetables: Swap in zucchini, corn, bell peppers, or whatever’s in your fridge.
Protein: Leftover rotisserie chicken, ground pork, or canned tuna all work.
Vegan: Skip the eggs and use tofu with soy sauce and garlic.

Substitutions are what make this a great “clean out the fridge” meal—no stress, just flavor.

Best Side Dish of Blackstone Fried Rice

Want to make it a complete meal? These side dishes pair beautifully with Blackstone Fried Rice:

Grilled Teriyaki Chicken Skewers – Juicy, sweet-savory skewers are a perfect protein complement.

Asian Cucumber Salad – A cool, crisp contrast to the warm rice with just the right tang.
Egg Drop Soup – Light and satisfying, it balances the richness of the fried rice.

Serving and Presentation Tips

Here’s the hook: presentation makes your Blackstone Fried Rice feel like a restaurant-worthy experience—even if you’re just serving it in the backyard.

Don’t just scoop it onto a plate and call it done. This dish shines when you add thoughtful, simple touches that elevate it from “just dinner” to something memorable.

Here’s how to make it pop:

Serve in shallow bowls or wide plates to showcase the color contrast of the rice, vegetables, and protein.

Top with garnishes like freshly chopped green onions, a drizzle of sesame oil, or a sprinkle of toasted sesame seeds. For spice lovers, a dollop of chili crisp or sriracha on the side looks and tastes amazing.
Use a ring mold (or even a small bowl) to shape the rice into a neat dome before serving—it adds that chef-like polish with zero effort.
Pair with chopsticks for an Asian-inspired presentation, or serve family-style on a platter for that inviting, communal feel.

Tips and Tricks to Make This Recipe Even Better

The hook? These are the small secrets that make a huge difference.

Blackstone Fried Rice might seem straightforward, but these pro tips help you master texture, flavor, and consistency:

Use cold, day-old rice. This cannot be stressed enough. Freshly cooked rice turns mushy. If you must use fresh rice, cool it completely in the fridge for an hour or more first.

Prep everything before you start. Fried rice cooks fast. Chop, measure, and set up your station before the griddle is hot.
Don’t overcrowd the griddle. If you’re doubling the recipe, cook in batches. Overcrowding leads to steaming instead of crisping.
Let the rice crisp. After adding rice to the griddle, let it sit undisturbed for a minute or two before mixing. That’s how you get the crispy bits that make it irresistible.

Balance the sauce. Taste before adding extra soy or oyster sauce. Too much can overpower and make the rice soggy.
Use butter at the end. It rounds out the flavor and gives it a smooth finish that makes it feel extra indulgent.

Common Mistakes to Avoid

Hook: Don’t let these avoidable mistakes ruin your fried rice experience.

These errors are common, especially for first-timers—but knowing what to avoid makes all the difference:

Using warm or freshly cooked rice. This results in sticky, clumpy rice. Always use cold, day-old rice.
Skipping the high heat. Medium-high to high heat is essential to sear the rice and build that flavor.

Not prepping in advance. The cooking process moves quickly. If you’re chopping while cooking, you’ll likely overcook something.
Over-saucing. Too much sauce makes fried rice soggy. Add it gradually and taste as you go.
Neglecting texture. Great fried rice is all about contrast—crisp rice, tender veggies, juicy protein. Don’t overcook everything to the same softness.

How to Store It

Storing leftovers the right way means you’ll enjoy that same deliciousness tomorrow.

Once your fried rice has cooled completely:

Refrigerate: Store in an airtight container for up to 3–4 days. Use shallow containers so it cools faster and avoids condensation buildup.

Freeze: You can freeze fried rice in zip-top bags or freezer-safe containers. Press out excess air. It keeps for up to 2 months.
Reheat: For best texture, reheat on a skillet or griddle with a little oil. Microwave works in a pinch, but can make the rice a bit soft. Add a splash of water if reheating from frozen to keep it moist.

FAQ

Here are some of the most common questions readers have about Blackstone Fried Rice.

Can I make this without a Blackstone griddle?
Absolutely! Use a large flat non-stick pan or cast-iron skillet on your stovetop. The key is high heat and a wide cooking surface.

What’s the best rice for fried rice?
Jasmine rice or long-grain white rice are ideal. Avoid short-grain varieties—they’re too sticky for that classic fried rice texture.

Can I make this vegetarian?
Yes! Simply omit the meat and add extra vegetables or tofu. Use soy sauce and sesame oil for deep flavor.

Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. Always check the labels!

Can I add other sauces?
Yes. Try hoisin, sriracha, teriyaki, or chili garlic sauce for variations. Just balance the flavors and avoid over-saturating the rice.