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.
Ingredients
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4 cups cooked, cold rice (day-old is best)
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2 tbsp neutral oil (vegetable, avocado, or peanut)
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1 small onion, diced
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2 carrots, finely diced
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1 cup frozen peas (or mixed veggies)
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3 eggs, lightly beaten
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2–3 tbsp soy sauce, to taste
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1 tbsp oyster sauce (optional, or use mushroom stir-fry sauce for vegan)
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1 tsp toasted sesame oil
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2 green onions, sliced (whites for cooking, greens for garnish)
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Optional protein: 1–2 cups cooked chicken, shrimp, steak, or tofu
Instructions
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Preheat the Griddle
Set Blackstone to medium-high heat. Drizzle oil over the cooking zone and let it heat until shimmering. -
Cook Aromatics
Add onion and carrots. Stir every 30 seconds for 2–3 minutes until onions are translucent and carrots start to soften. -
Add Peas
Scatter frozen peas over the veggies and stir for 1 minute until heated. -
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. -
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. -
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. -
Finish & Garnish
Turn off heat. Drizzle toasted sesame oil and toss once more. Sprinkle with green onion tops.
Notes
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Cold rice only—fresh rice is too moist and will clump.
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High heat + patience = crispy, flavorful rice.
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Protein tips: Cook raw protein first, remove, then add back with rice.