why make this recipe
Blackstone Fried Rice is a simple and delicious dish that brings out vibrant flavors in a way that everyone loves. It’s a great way to use leftover rice and turn it into a quick meal or side dish. With the combination of veggies, eggs, and sauces, this fried rice is satisfying and can be customized with whatever you have on hand. Whether for a family dinner or a night with friends, it’s perfect for anyone who enjoys a tasty and easy meal.
how to make Blackstone Fried Rice
Ingredients
- 4 cup cooked rice (Use cold rice for best texture and less sticking.)
- 3 eggs (Beaten before cooking for visible scrambled pieces.)
- 1 cup frozen peas and carrots (No need to thaw.)
- 0.5 cup onion (Diced.)
- 4 tbsp oil (Divided: 2 tbsp for eggs, remaining for vegetables.)
- 3 tbsp soy sauce (Adds salty umami coating.)
- 1 tbsp oyster sauce (Optional but adds depth; still include as written.)
- 2 tsp sesame oil (Finish flavor with the sauces.)
- 3 clove garlic (Minced.)
- 2 green onions (Sliced for freshness.)
- 0 salt and pepper (Season to taste; start with a light hand.)
Directions
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Scramble the eggs: Heat 2 tablespoons of oil in your Blackstone griddle or stove over medium heat. Pour in the beaten eggs and scramble them until fully cooked. Remove and set aside.
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Fry the vegetables and rice: In the same griddle, add the remaining oil. Then, add the diced onion, minced garlic, and frozen peas and carrots. Stir-fry for a few minutes until they soften. Next, add the cold cooked rice and mix well, breaking up any clumps.
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Sauce and finish: Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir everything together until well mixed. Fold in the scrambled eggs and sliced green onions. Season with salt and pepper to taste.
how to serve Blackstone Fried Rice
Serve the Blackstone Fried Rice hot on plates or in bowls. You can garnish it with extra green onions or sesame seeds for a nice touch. It pairs well with grilled meats or can be enjoyed on its own as a satisfying meal.
how to store Blackstone Fried Rice
Let any leftover fried rice cool down before storing. Place it in an airtight container and keep it in the fridge. It will stay fresh for about 3 to 4 days. To reheat, simply microwave it for a couple of minutes or warm it up on the stove.
tips to make Blackstone Fried Rice
- Use cold, day-old rice for the best texture. Freshly cooked rice may be too sticky.
- Be sure to chop all vegetables uniformly for even cooking.
- Feel free to add any proteins you like, such as chicken, shrimp, or tofu, to make it a heartier meal.
- Adjust the amount of soy sauce to your taste preference—add more for a saltier flavor or less for a lighter dish.
variation
You can switch up the veggies based on what you have. Broccoli, bell peppers, or corn work great in this recipe. You can also use different proteins like cooked chicken, beef, or shrimp for variety.
FAQs
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Can I use leftover rice for this recipe?
Yes! In fact, day-old rice is best because it’s drier and will fry better without becoming mushy. -
What can I add for protein?
You can easily add cooked chicken, shrimp, or tofu. Just stir in your choice of protein along with the veggies. -
Can I make this vegetarian?
Absolutely! Just omit the oyster sauce and you can enjoy a tasty vegetarian fried rice.
Blackstone Fried Rice
A simple and delicious fried rice dish made with leftover rice, veggies, and eggs, perfect for any meal.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups cooked rice (cold for best texture)
- 3 eggs (beaten)
- 1 cup frozen peas and carrots
- 0.5 cup onion (diced)
- 4 tbsp oil (divided)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 2 tsp sesame oil
- 3 cloves garlic (minced)
- 2 green onions (sliced)
- Salt and pepper to taste
Instructions
- Scramble the eggs by heating 2 tablespoons of oil in a griddle over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
- Fry the vegetables and rice by adding the remaining oil in the same griddle. Add the diced onion, minced garlic, and frozen peas and carrots. Stir-fry until softened. Add the cold cooked rice and mix well, breaking up clumps.
- Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir everything together until well mixed. Fold in the scrambled eggs and sliced green onions. Season with salt and pepper to taste.
Notes
Use cold, day-old rice for the best texture. You can customize with different proteins and veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 180mg
