My Grandma Rose’s kitchen was my happy place growing up. The aroma of her special Blackstone Fried Rice always filled the air. I would sit at her counter, fascinated as she expertly tossed the ingredients together in her well-seasoned wok.
Now, years later, my twin daughters, Lily and Mia, request my Blackstone fried rice all the time. It’s become a family favorite, partly because it’s so much faster on the Blackstone griddle. Plus, it adds a delicious smoky flavor that we all love.
This recipe is a special blend of my grandma’s classic techniques and the modern convenience of the Blackstone. I’m thrilled to share my version of Blackstone fried rice, it’s an easy and satisfying weeknight meal that’s perfect for busy families.
Ingredients for the Blackstone Fried Rice
For the Fried Rice
- Cooked Rice: 4 cups (I prefer day-old rice – it fries up best!)
- Eggs: 2 large, lightly beaten
- Protein: 1 pound, chopped (Chicken, shrimp, or tofu all work great. Lily and Mia love shrimp!)
- Carrots: 1 cup, diced small
- Peas: 1 cup, frozen
- Onion: ½ cup, diced small
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced (Fresh ginger adds so much flavor!)
- Soy Sauce: ¼ cup (Low sodium is best so you can control the saltiness.)
- Sesame Oil: 2 tablespoons (This adds a nutty aroma and richness.)
- Vegetable Oil: 2 tablespoons (For cooking)
- Green Onions: 2 tablespoons, chopped (For garnish)
For the Blackstone Seasoning (Optional)
- Avocado Oil or Canola Oil: 2 tablespoons. (High smoke point oils are key for Blackstone seasoning.)
- Paper Towels: Several sheets, folded
Preparing Your Ingredients for Blackstone Fried Rice
Prepping the Rice
Ideally, use leftover rice that’s been chilled in the refrigerator for at least a few hours, or even overnight. Cold, day-old rice has less moisture, which helps it fry up beautifully without becoming mushy. If you don’t have leftover rice, cook some fresh rice, spread it out on a baking sheet to cool quickly, and then refrigerate it for at least an hour.
Chopping the Vegetables and Protein
Dice your carrots and onions into small, evenly sized pieces – about ¼ inch is perfect. This ensures they’ll cook quickly and evenly on the Blackstone. Mince the garlic and ginger finely. If you’re using chicken or tofu, cut it into bite-sized pieces similar in size to your vegetables. If you’re using shrimp, ensure they’re peeled and deveined.
Setting Up Your Blackstone Griddle
Preheat your Blackstone griddle to medium-high heat. This is usually around 400°F. My Blackstone has a built-in thermometer, which is super handy! If yours doesn’t, you can carefully test the heat by sprinkling a few drops of water onto the griddle. If they sizzle and evaporate quickly, it’s ready. Make sure your griddle surface is clean and seasoned. A well-seasoned Blackstone prevents sticking and adds to the flavor.
Cooking the Blackstone Fried Rice
Step 1: Seasoning the Blackstone (Optional)
If your Blackstone needs a quick seasoning, pour about two tablespoons of avocado or canola oil onto the hot griddle surface. Using a folded paper towel held with tongs, carefully spread the oil evenly across the entire surface. Let it heat for a few minutes, then wipe off any excess oil with a clean paper towel.
Step 2: Cooking the Aromatics
Pour one tablespoon of vegetable oil onto the hot griddle. Add the minced garlic, ginger, and diced onions. Cook for about 2-3 minutes, stirring frequently, until they’re fragrant and softened. I love how the Blackstone makes them a little crispy!
Step 3: Adding the Protein
Push the aromatics to one side of the griddle. Add another tablespoon of vegetable oil to the cleared area. Add your chosen protein. If using chicken, cook for about 5-7 minutes, flipping halfway through, until cooked through. For shrimp, cook for 2-3 minutes per side, until pink and opaque. If using tofu, press out excess water before adding it to the griddle. Cook for about 5 minutes per side, until golden brown.
Step 4: Incorporating the Vegetables
Add the diced carrots and peas to the griddle. Stir everything together and cook for another 3-5 minutes, or until the vegetables are tender-crisp. I like my carrots to still have a little bite.
Step 5: Combining the Rice
Add the cold, cooked rice to the griddle. Use a flat spatula to break up any clumps. Stir everything together, making sure the rice gets coated in the oils and flavors from the other ingredients. Be careful not to overcrowd the griddle. If you have a huge batch, it might be better to cook it in two batches to ensure everything cooks evenly.
Step 6: Adding the Sauce
In a small bowl, whisk together the soy sauce and sesame oil. Pour this mixture over the Blackstone Fried Rice and stir to combine. Continue cooking for another minute or two, allowing the sauce to coat the rice and everything to heat through.
Step 7: Final Touches and Serving
Push your Blackstone Fried Rice to one side of the griddle. Add the beaten eggs to the cleared area and scramble them until just set. Then, stir the eggs into the fried rice. Garnish with chopped green onions. Serve immediately while it’s hot and enjoy!
Tips and Variations for your Blackstone Fried Rice
Here are a few tips I’ve learned over the years for making the best Blackstone fried rice:
- Don’t overcrowd the griddle. If you pile too much on the Blackstone, the ingredients will steam instead of fry. It’s better to cook in batches to ensure everything gets nicely seared.
- Use a high smoke point oil. Oils like avocado, canola, or peanut oil are good choices for high-heat cooking on a Blackstone. Grandma Rose always used peanut oil – she swore it added the best flavor.
- Prep all your ingredients before you start cooking. Blackstone cooking is fast, so it helps to have everything chopped and ready to go before you turn on the griddle. This is something I learned from experience! Things can get a little hectic otherwise.
Now, for some fun variations! Feel free to get creative with your Blackstone fried rice.
- Vegetarian/Vegan: Skip the protein or use tofu. You can also add more vegetables like mushrooms, broccoli, or bell peppers.
- Gluten-Free: Make sure your soy sauce is gluten-free. Most tamari is gluten-free.
- Different Proteins: Shrimp, chicken, and tofu are classics, but you can also try steak, pork, or even Spam!
- Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha for a kick. You could also use a spicy chili garlic sauce.
- Sweet and Savory: Add a splash of pineapple juice to the sauce for a sweet and savory twist. Mia loves this version!
- Veggie Power: Use a rainbow of vegetables! Bell peppers, broccoli, corn, snap peas – anything goes!
My grandma always said, “Cooking is about creating, not just following a recipe.” So, don’t be afraid to experiment and make this Blackstone fried rice your own!
Discover delightful dessert options with this tempting chocolate cherry cake or this refreshing banana pudding ice cream.
FAQ
Can you do fried rice on a griddle?
Yes! A griddle, especially a Blackstone, is fantastic for making fried rice. The large, flat surface area allows you to cook a big batch evenly and quickly. Plus, the Blackstone imparts a wonderful smoky char that you just can’t get from a regular frying pan.
How do you keep rice from sticking to a Blackstone?
A few things help prevent sticking. First, make sure you use enough oil to lightly coat the griddle surface. Second, ensure your Blackstone is properly heated before adding the rice. Finally, using day-old, cold rice makes a huge difference – it has less moisture and is much less likely to stick than freshly cooked rice.
What temperature on a Blackstone for fried rice?
Medium-high heat, around 400°F, is the sweet spot for Blackstone fried rice. This temperature allows the ingredients to cook quickly and develop a delicious sear without burning. If you have a Blackstone with a temperature gauge, use it! It takes the guesswork out of cooking.
What not to do on a Blackstone griddle?
Avoid overcrowding the cooking surface. Too much food at once will lower the temperature and lead to steaming instead of frying. Don’t use metal utensils, as they can scratch the griddle surface. Always supervise your Blackstone while it’s on, and never leave it unattended. Finally, allow the griddle to cool completely before cleaning it.
Serving and Storage
Blackstone fried rice is a delicious meal on its own, but you can also serve it with sides. My girls love it with steamed broccoli. A simple salad or some sliced fruit also make great accompaniments. For a heartier meal, serve the Blackstone Fried Rice with grilled chicken or shrimp skewers.
If you have leftovers from your Blackstone Fried Rice (which doesn’t happen often at my house!), store them in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, you can microwave it, but I prefer to fry it up again on the Blackstone for a few minutes to regain that crispy texture. It’s almost as good as fresh!