Feastical

There’s Magic Happening on That Blackstone: Let’s Make Fried Rice!

Hey friends, Beau here! Grab a drink and pull up a stool—I want to talk about one of life’s greatest kitchen joys. You know that moment when you’re staring into your fridge, surveying the landscape of leftover rice, a few lonely veggies, and maybe some cooked protein from taco Tuesday? That’s not a fridge full of leftovers, my friend. That’s a blank canvas. That’s destiny whispering, “It’s fried rice o’clock.”

But we’re not just making any fried rice today. We’re making Blackstone Fried Rice—the kind that crackles with that irresistible smoky sear, where every grain of rice gets its moment in the spotlight on that glorious, wide-open flat top. This isn’t the steamed, clumpy cousin of takeout. This is the star of the show, the reason you’ll start cooking extra rice on purpose. It’s fast, it’s forgiving, and I promise you, the flavor is so big and bold it’ll make you forget your favorite takeout joint’s phone number.

Whether you’re a Blackstone pro who named their griddle, or you’re just getting familiar with that sizzle, this recipe is your new weeknight superhero. We’re talking 25 minutes from fridge to feast, one gigantic batch that feeds a crowd (or just you, for glorious days of leftovers), and total control over every savory, delicious component. So, let’s fire up that griddle, embrace the beautiful chaos of a sizzling cooktop, and create something truly feastical together.

The Cold Rice Revelation: A Love Story

My love affair with fried rice didn’t start in a fancy restaurant. It started in my Nana’s kitchen, with a well-seasoned cast iron skillet and a lesson I’ve never forgotten. I was about ten, “helping” (read: making a mess), and I watched her pull a bowl of rock-hard, day-old rice from the fridge. “Beau, honey,” she said, wiping her hands on her apron, “The secret to good fried rice isn’t in the sauce. It’s in being patient enough to let the rice get good and bored in the fridge first.”

Back then, I didn’t get it. Bored rice? But then I saw the magic. In her hot skillet, that cold, separate rice didn’t turn to mush. Instead, each grain danced independently, soaking up the soy sauce and chicken fat, getting little crispy edges that made the whole dish sing. It was a texture revelation. When I got my first flat-top griddle years later, that lesson came rushing back. The Blackstone, with its vast, even heat, is the ultimate stage for that cold rice to perform. It’s the upgrade Nana never knew she needed, and every time I hear that initial sizzle as the rice hits the oil, I give a little nod to her and that magical, “bored” rice.

Your Flavor Toolkit: What You’ll Need

Here’s the beautiful part: this list is more of a guideline than a rulebook. Fried rice is the champion of adaptability. Let’s break down what goes in and why, so you can become a master of your own griddle domain.

• 4 cups cooked, cold rice (day-old is BEST): This is non-negotiable, folks! Cold, dry rice has less surface moisture, which means it fries instead of steams, giving you those perfect, separate grains. Jasmine or medium-grain white rice are my go-tos. Chef’s Insight: Spread fresh-cooked rice on a baking sheet and pop it in the fridge for 30 minutes to speed up the “drying” process in a pinch.
• 2 tbsp neutral oil (vegetable, avocado, or peanut): You need a high-smoke point oil to handle the griddle’s heat. Sub Tip: Save your fragrant sesame oil for the finish—its flavor is delicate and can burn at high temps.
• 1 small onion, diced & 2 carrots, finely diced: Our aromatic base. The fine dice ensures they cook quickly and evenly. Chef’s Hack: If you’re in a rush, a bag of pre-diced “sofrito” or “mirepoix” mix from the freezer aisle is a brilliant shortcut.
• 1 cup frozen peas (or mixed veggies): Little bursts of sweetness and color. Frozen is perfect because they’re pre-blanched and just need to heat through. No need to thaw!
• 3 eggs, lightly beaten: Our rich, creamy protein ribbon. Whisk them in a bowl with a tiny splash of water for extra fluffiness.
• 2–3 tbsp soy sauce (to taste): The salty, umami backbone. Use low-sodium if you’re watching salt, and always add to taste. Sub Tip: Tamari for gluten-free, or coconut aminos for a soy-free option.
• 1 tbsp oyster sauce (optional but HIGHLY recommended): This is the secret weapon for deep, savory, restaurant-quality flavor. It’s not fishy—it’s pure umami magic. Vegan Swap: Use mushroom stir-fry sauce.
• 1 tsp toasted sesame oil: The finishing touch. Drizzle this on at the end, off the heat, for an incredible nutty aroma.
• 2 green onions, sliced: Fresh, sharp flavor and a pop of green. Slice the whites thin for cooking, and the greens for garnish.
• Optional protein: 1-2 cups diced cooked chicken, shrimp, steak, or tofu: Fried rice is the ultimate leftover vehicle. Have some grilled chicken, leftover steak, or shrimp? Chop it up and toss it in! Pro Tip: If using raw protein, cook it first on the griddle, remove, then add it back in with the rice.

Let’s Get Sizzling: Your Step-by-Step Griddle Guide

Okay, team. Aprons on, spatulas ready. We’re doing this hot and fast, with confidence. The key to great griddle cooking is organization—have everything prepped and within arm’s reach before you even turn on the gas.

1. Fire Up the Flattop: Preheat your Blackstone to medium-high heat. You want it nice and hot so everything sizzles on contact. Give it a minute to get evenly hot across the surface. While it heats, drizzle and spread your 2 tbsp of neutral oil over the cooking zone.
2. Sauté the Aromatics: Add your diced onion and carrots to the oil. Use your spatulas to spread them out and let them cook, with a good stir every 30 seconds or so, for 2-3 minutes. You’re looking for the onions to turn translucent and the carrots to just start softening. Chef’s Hack: Don’t overcrowd! If your veggies are steaming instead of sizzling, push half to the cooler side of the griddle.
3. Welcome the Peas: Scatter your frozen peas right over the onion-carrot mixture. The frozen bits will cool the spot they hit, so just keep stirring and spreading. In about 60 seconds, they’ll be thawed and hot.
4. Scramble the Eggs: Here’s a fun move. Push all your veggies to one side of the griddle, creating a clear space. Pour your beaten eggs onto that empty space. Let them set for just 15-20 seconds, then use your spatula to scramble and chop them right on the griddle surface until they’re softly set. Now, mix them in with the waiting veggies!
5. The Main Event: Add the Rice & Protein: Crumble your cold rice over the veggie-egg mix. If you’re using cooked protein, add it now. Here’s the crucial step: spread the entire mixture into a thin, even layer. Pat it down gently. WALK AWAY. Let it sear, untouched, for a full 1-2 minutes. This is where the magic happens—where you get those beautiful crispy, caramelized bits. Then, give it a big flip and stir, and let it sear for another minute.
6. Season to Perfection: Reduce the heat to medium. Drizzle the soy sauce and oyster sauce (if using) evenly over the rice. Immediately start tossing and stirring to coat every grain. The sauce will sizzle and steam, infusing the rice with flavor. Cook for another 2-3 minutes until everything is piping hot.
7. The Grand Finale: Turn off the heat. Drizzle the toasted sesame oil over the top and toss once more. Sprinkle generously with sliced green onions. Give it one final, triumphant mix.

Plating Up the Good Stuff

This isn’t a fussy dish, so serving is all about fun and flavor. I love using a big, wide bowl—it shows off all the colorful ingredients. For a family-style feast, pile it high on a large platter and let everyone dig in. Want to fancy it up? Garnish with extra green onions, a sprinkle of toasted sesame seeds, or even a few thin slices of chili or a lime wedge on the side for a bright squeeze. For a full “fakeaway” (fake takeout) experience, serve it in those classic white takeout containers with some egg rolls or dumplings on the side. The beauty is in its simplicity and its ability to be the comforting, hearty center of any meal.

Make It Your Own: 5 Flavorful Twists

The basic recipe is your launchpad. Here are some of my favorite ways to send it into new orbit:

• The Hawaiian Luau: Swap the protein for diced ham or Spam (trust me!), and add a cup of diced fresh pineapple in the last 2 minutes of cooking. The sweet and savory combo is unreal.
• Spicy Kimchi Kick: Stir in ¾ cup of chopped kimchi (with its juice!) when you add the sauces. Top with a fried egg and a drizzle of gochujang mayo for a serious flavor punch.
• Thai Basil Delight: Use a protein like chicken or shrimp. When you add the sauces, use a splash of fish sauce instead of oyster sauce. Right at the end, stir in a big handful of fresh Thai basil leaves.
• Breakfast Fried Rice: Use chopped cooked bacon or breakfast sausage as your protein. Skip the carrots and peas, and add a diced bell pepper with the onions. Serve with a side of hot sauce!
• Garden-Party Veggie Load: Make it a vegetarian feast! Use tofu for protein and load up on veggies: add diced bell peppers, chopped broccoli florets, and corn kernels along with the carrots. The more color, the better.

Beau’s Back-Porch Notes

This recipe has evolved more than my taste in kitchen aprons. It started as a simple skillet recipe, but the first time I made it on the Blackstone during a backyard hang, it was a game-changer. The sheer cooking surface means nothing steams—everything gets that perfect sear. I’ve also learned to embrace the “clean as you go” griddle method. While one section of rice is searing, I use my spatula to scrape the just-vacated zone clean. By the time the food is done, half my griddle is already clean! And a pro-tip from many hungry nights: if you don’t have a Blackstone, a large cast iron skillet or a heavy-duty electric griddle will work the same magic. The goal isn’t the tool, it’s the technique: high heat, cold rice, and the courage to let it sear.

Your Questions, Answered

Q: My rice turned out mushy! What did I do wrong?
A: The #1 culprit is using warm, freshly cooked rice. It’s too moist and will steam and clump. Always use cold, preferably day-old rice. If you’re in a bind, see my “baking sheet in the fridge” trick in the ingredients section.

Q: Can I make this vegetarian or vegan?
A> Absolutely! Skip the animal protein or use crispy tofu. Use the mushroom sauce swap for oyster sauce, and ensure your soy sauce is vegan (or use tamari/coconut aminos). It’s incredibly flavorful all on its own.

Q: The food is sticking to my griddle! Help!
A> This usually means 1) the griddle wasn’t hot enough before adding the oil/food, or 2) it needs a re-seasoning. Make sure your surface is properly seasoned and preheated. A well-seasoned Blackstone should be almost non-stick.

Q: Can I double this recipe?
A> You bet! That’s the glory of the flat top. Just make sure you don’t overcrowd it. Cook in two batches if you have to, keeping the first batch warm in a low oven. It’s better to have space for that crucial sear.

Blackstone Fried Rice : Fast, Flavorful & Better Than Takeout

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• Author: BeauCollier

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Description

Perfect for leftover rice, veggies, and proteins—this fried rice sizzles on the griddle, giving you the ultimate restaurant-style texture and taste at home.

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Ingredients

Scale 1x2x3x

• 4 cups cooked, cold rice (day-old is best)

• 2 tbsp neutral oil (vegetable, avocado, or peanut)

• 1 small onion, diced

• 2 carrots, finely diced

• 1 cup frozen peas (or mixed veggies)

• 3 eggs, lightly beaten

• 2–3 tbsp soy sauce, to taste

• 1 tbsp oyster sauce (optional, or use mushroom stir-fry sauce for vegan)

• 1 tsp toasted sesame oil

• 2 green onions, sliced (whites for cooking, greens for garnish)

• Optional protein: 1–2 cups cooked chicken, shrimp, steak, or tofu

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Instructions

1. Preheat the Griddle
   Set Blackstone to medium-high heat. Drizzle oil over the cooking zone and let it heat until shimmering.

2. Cook Aromatics
   Add onion and carrots. Stir every 30 seconds for 2–3 minutes until onions are translucent and carrots start to soften.

3. Add Peas
   Scatter frozen peas over the veggies and stir for 1 minute until heated.

4. Scramble Eggs
   Push veggies to the side of the griddle. Pour eggs into the cleared space, let them set for 15–20 seconds, then scramble and mix with veggies.

5. Add Rice & Protein
   Crumble cold rice over the veggie-egg mix. Add cooked protein if using. Spread mixture in a thin layer and let sear for 1–2 minutes undisturbed for those crispy edges. Flip and sear for another minute.

6. Season
   Reduce heat to medium. Drizzle soy sauce and oyster sauce over the rice. Stir and toss to coat every grain. Cook another 2–3 minutes until everything is hot.

7. Finish & Garnish
   Turn off heat. Drizzle toasted sesame oil and toss once more. Sprinkle with green onion tops.

Notes

• Cold rice only—fresh rice is too moist and will clump.

• High heat + patience = crispy, flavorful rice.

• Protein tips: Cook raw protein first, remove, then add back with rice.

Nutritional Breakdown (A General Guide)

Please note: The following is an approximate estimate per serving (based on 6 servings), calculated using standard ingredients without optional added protein. Values will change based on your specific ingredients and substitutions.

• Calories: ~350
• Protein: 12g (Significantly higher if adding chicken, steak, etc.)
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 2g
• Sodium: ~800mg (Varies greatly with soy sauce use. Use low-sodium to reduce.)

This dish is a balanced meal with carbs for energy, protein for staying power, and veggies for vitamins. To boost fiber, consider using brown rice (cook it a day ahead!) or adding more veggies like broccoli or edamame.

Final Thoughts

And there you have it, friends—your ticket to fried rice bliss, no delivery driver required. This Blackstone Fried Rice is more than just a recipe; it’s a mindset. It’s about seeing potential in leftovers, embracing the fun of outdoor cooking, and gathering people around food that’s made with a little bit of sizzle and a whole lot of heart.

I hope this recipe becomes a regular in your rotation, a dish you make without thinking, and one you customize to tell your own flavor story. Give it a try this week, and be sure to tag me over at @Feastical so I can see your masterpiece! Now, go fire up that griddle. Your feast is waiting.

Stay hungry,
Beau Collier