Quick Look: Best Blackstone Shrimp Fried Rice
- Ready In: 25 minutes!
- Serves: 4
- Main Ingredients: large shrimp, day-old rice, frozen peas and carrots, garlic butter, eggs, and an easy fried rice sauce!
- Dietary Info: Dairy-Free and Gluten-Free friendly
- Protein: over 25g/serving
- Best For: easy weeknight dinner, entertaining outside, and summer cookouts.
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Why You’ll Be Making This Fried Rice On Repeat
- Better than takeout! Save your money and make this restaurant-quality fried rice at home.
- A great option for leftover rice! For best results use day-old cold rice.
- Super easy weeknight dinner that is made in less than 30 minutes.
- Pro tips for perfectly cooked shrimp every time.
- Meal prep for the week ahead!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Shrimp – highly recommend using extra large raw shrimp (16/20). Make sure they are fully thawed in cold water with the shells removed. Other shrimp can be used but the cook time will vary.
- Butter – use a plant-based butter to make this fried rice dairy-free.
- Fried Rice Sauce – the flavor of our homemade fried rice sauce is incredible, but feel free to simply use soy sauce or tamari (for gluten-free) if you don’t want to make the sauce.
How To Make Blackstone Shrimp Fried Rice
Step 1 – Mix up the easy fried rice sauce and set aside.
Step 2 – Mix together the garlic butter and bring everything out to the Blackstone.
Step 3 – Sauté the onion and garlic on a preheated griddle, then add the peas and carrots.
Step 4 – Add the leftover rice and toss to combine.
Step 5 – Move the rice and veggies to the side and add the whisked eggs. Move around to cook and scramble.
Step 6 – Move eggs to the side and add the shrimp (season with salt and pepper).
How To Know When Shrimp Are Fully Cooked?
They are fully cooked when the shrimp are no longer translucent. They will turn pink in color, become more plump and have a loose “C” shape.
Step 7 – Once the shrimp are almost fully cooked, toss everything together, and pour the sauce on top. Toss again and serve!
Erin’s Testing Tips: What We Learned
– Get everything ready before cooking! A flat top griddle gets very hot and cooks everything very quickly. Make sure you have everything ready-to-go at the griddle before starting to cook.
– Prep ahead of time – make the fried rice sauce, garlic butter, and cook the rice ahead of time for an even faster dinner.
– Use COLD leftover rice! It cooks significantly better and doesn’t get too sticky.
Blackstone Shrimp Fried Rice FAQs
Let it cool slightly and store in an airtight container in the fridge for 3-4 days. Gradually reheat in the microwave.
Yes, cooked fried rice can be stored in a freezer-safe container in the freezer for up to 3 months. Thaw in the fridge overnight and then reheat.
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Equipment
Ingredients
Fried Rice Sauce:
- ½ cup soy sauce, sub tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste
- 1 teaspoon garlic chili sauce
- ¼ teaspoon sesame oil
Garlic Butter:
- ¼ cup butter, softened
- 1 tablespoon garlic, minced
Shrimp Fried Rice:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 2 teaspoons garlic, minced
- 1½ cups frozen peas and carrots
- 3 cups leftover rice
- 2 eggs, whisked
- 1 pound extra large shrimp, thawed with shells and tails removed
- kosher salt and ground black pepper
- 3 green onions, sliced (about ⅓ cup)
Instructions
- Make Sauce: In a small mason jar, add ½ cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon ginger paste, 1 teaspoon garlic chili sauce, and ¼ teaspoon sesame oil. Secure the lid on top and shake (or whisk it all together in a bowl). Set aside.
- Make Garlic Butter: In a separate small bowl, add softened butter and 1 tablespoon garlic. Mix to combine and set aside.
- Prep: Preheat the Blackstone griddle and bring everything out to the cook space. The cook time goes VERY quickly and you want to make sure you have everything there and ready to go before you start.
- Cook Veggies: Add a drizzle of 1 tablespoon extra virgin olive oil to the hot cook top and sauté the diced onion and 2 teaspoons garlic for about 1 minute. Add 1½ cups frozen peas and carrots and move it all around for 1-2 minutes.
- Rice + Eggs: Add 3 cups leftover rice to the veggies and toss to combine. Move it all over to the side of the griddle. Pour 2 eggs (whisked) on the flat top. Move around to cook and scramble and then toss with the rice and veggies. Add the garlic butter to this rice mixture, toss to combine, and move to the side.
- Cook Shrimp: Add 1 pound extra large shrimpwith a seasoning of kosher salt and ground black pepper. Move them around for 2-3 minutes or until fully cooked (pink colored and c-shaped).
- Add Sauce: Toss all of the rice and shrimp together and pour on your desired amount of sauce, plus the sliced green onions. Feel free to reserve some sauce for serving.
- Serve: Remove from the hot cook top and enjoy right away with any reserved fried rice sauce!
Notes
- Gluten-Free: substitute tamari for the soy sauce.
- Dairy-Free: use a plant-based butter.
- Leftover Rice: any cooked rice will work here. For best results, we highly recommend using cold, day-old rice.
- Shrimp: we used extra large (16/20) raw shrimp. They were thawed in cold water and then we removed the shells. Feel free to use other sizes of shrimp, but the cook time will vary. Keep a close eye on them because nobody wants tough, overcooked shrimp.
- Storage: leftover shrimp fried rice can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or toss back on a warm griddle to heat through.
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