Growing up, takeout fried rice was our Friday night tradition. Mom would call in our usual order, and we’d dig into those white paper containers while watching movies. I never thought I’d be making restaurant-style fried rice at home until I got my Blackstone griddle last summer.
Turns out, the flat top griddle is perfect for fried rice – even better than my regular kitchen stove. The wide cooking surface lets you spread everything out, and that consistent heat gives you those slightly crispy rice bits that I always loved from our takeout spots. No more soggy, clumped-together rice!
Why You’ll Love This Fried Rice
- Quick cooking time – This fried rice comes together in just 20-30 minutes, making it perfect for busy weeknight dinners when you need something tasty and filling.
- Simple ingredients – You’ll only need a handful of basic ingredients that you probably already have in your pantry and freezer – nothing fancy or hard to find here!
- Budget-friendly meal – Using everyday ingredients like rice, eggs, and frozen vegetables, this recipe helps you create a satisfying meal without spending much money.
- Customizable recipe – The basic recipe is delicious as is, but you can easily add your favorite protein like chicken, shrimp, or tofu to make it your own.
What Kind of Rice Should I Use?
For fried rice, long-grain white rice is typically your best bet, with jasmine rice being a popular choice that many restaurants use. The key is to cook your rice a day ahead and let it chill in the fridge overnight – this helps the grains dry out and separate, which prevents your fried rice from becoming mushy. If you’re in a pinch, you can use freshly cooked rice that’s been spread out and cooled completely, but the texture won’t be quite the same. Medium-grain rice like calrose can work too, though it tends to be a bit stickier than long-grain varieties. Just avoid using short-grain or sushi rice, as these are too sticky and will clump together when fried.
Options for Substitutions
This fried rice recipe is pretty adaptable – here are some easy swaps you can make:
- Rice: While day-old white rice is best for fried rice, you can use brown rice or even cauliflower rice for a low-carb option. Just make sure whatever rice you use is cold – hot rice will turn mushy!
- Sesame oil: This adds authentic flavor, but if you’re out, you can use all vegetable oil instead. The taste will be different, but the recipe will still work. Try adding a few drops of sesame seeds to get back some of that nutty flavor.
- Frozen peas and carrots: Feel free to swap these with any veggie mix you have on hand – corn, green beans, or diced bell peppers all work great. Fresh vegetables are fine too, just cook them a bit longer.
- Soy sauce: You can use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy. Start with a bit less as these alternatives can vary in saltiness.
- Eggs: For a vegan version, you can skip the eggs or use crumbled tofu seasoned with a bit of turmeric for color. Just make sure to press the tofu well before crumbling.
Watch Out for These Mistakes While Cooking
The biggest mistake when making fried rice on a Blackstone griddle is using freshly cooked, hot rice – this will give you mushy, clumpy results instead of those perfect, separate grains you’re after. For the best texture, cook your rice a day ahead and store it in the fridge, or at minimum, let it cool completely to room temperature. Another common error is overcrowding the cooking surface – make sure to spread the rice in a thin, even layer and let it sit undisturbed for a few minutes to develop that coveted crispy bottom. To avoid ending up with dry, flavorless rice, don’t skip the step of preheating your griddle properly (wait until it’s smoking hot), and remember to add your soy sauce gradually around the edges of the rice rather than dumping it all in the middle. If you’re looking for restaurant-style results, try breaking up any rice clumps with your spatula before cooking, and keep your heat consistent throughout the cooking process.
What to Serve With Fried Rice?
This tasty fried rice works great as a main dish, but you can also pair it with some simple sides to make the meal even better! Try serving it alongside some crispy egg rolls or fresh spring rolls for that takeout-style dinner experience at home. A side of steamed broccoli or snap peas adds a nice fresh crunch, while also keeping things simple and quick. If you want to add some protein, grilled chicken, shrimp, or even some teriyaki salmon would make perfect companions to this rice dish – just drizzle everything with a bit of extra soy sauce or sweet chili sauce and you’re good to go!
Storage Instructions
Keep Fresh: Pop your leftover fried rice in an airtight container and place it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better after a day as they have time to mingle together, making it perfect for meal prep or next-day lunches.
Freeze: This fried rice is super freezer-friendly! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll keep well for up to 3 months. I like to portion it out before freezing so I can grab just what I need for quick meals.
Reheat: To bring your fried rice back to life, warm it in a skillet over medium heat with a splash of oil, or pop it in the microwave. If it seems a bit dry, add a small splash of soy sauce while reheating. Give it a good stir every now and then to make sure it heats evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 50-55 g
- Carbohydrates: 90-100 g
Ingredients
- 2 tbsp sesame oil (toasted for more flavor)
- 1 cup frozen peas and carrots (I use Birds Eye mixed vegetables)
- 1 tsp black pepper
- 3 tbsp soy sauce (I use Kikkoman low-sodium)
- 2 tbsp vegetable oil
- 1 tsp salt
- 3 large eggs
- 4 cups cooked rice (day-old, cold rice works best)
Step 1: Preheat and Prepare the Griddle
Start by preheating your Blackstone grill over medium low heat, approximately 350 degrees F.
Once it’s heated, pour some vegetable oil onto the griddle.
Use your spatula to spread the oil around evenly to create a non-stick surface.
Step 2: Cook the Vegetables
Add the peas and carrots mix to the oiled griddle.
Sauté the vegetables for 3-5 minutes until they become soft.
Keep stirring the veggies to ensure they cook evenly.
After they are done, move them to the cooler side of the griddle to keep warm without overcooking.
Step 3: Scramble the Eggs
With the vegetables moved to the cooler side, pour the beaten eggs onto the Blackstone griddle.
Scramble the eggs until they are fully cooked.
Once done, move the scrambled eggs to the cooler side of the griddle along with the vegetables.
Step 4: Cook the Rice
Pour the cooked rice onto the griddle.
Top the rice with sesame oil, soy sauce, salt, and pepper.
Sauté and stir the rice for 3-4 minutes until it is heated through and slightly browned.
This will give the rice a toasted flavor and a nice texture.
Step 5: Mix and Serve
Combine the sautéed vegetables, scrambled eggs, and rice together on the griddle.
Use your spatula to mix everything thoroughly, ensuring all ingredients are evenly distributed.
Serve immediately while warm.
Enjoy your freshly cooked fried rice dish!
