The Best Blackstone Fried Rice
Several years ago, my husband really wanted to get a Blackstone flat top griddle. I had some doubts and didn’t really want another thing on the deck, but I now love it SO MUCH that I will eat my words and say that it might be one of the best purchases EVER! We love cooking outside and now cook everything on it (like our Blackstone Smash Burgers).
If you already have one, you know and love this cooking method too! Over the years we have been testing and testing to get the perfect fried rice that tastes as good as our local Japanese Steak House. Here is the result and it can be paired with some homemade yum yum sauce to really elevate to restaurant-quality!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Chicken Thighs – love this cut of chicken for a classic fried rice, but feel free to use chicken breasts if you prefer.
- Rice – the secret to perfect fried rice is to use COLD rice, so whether you cook it the day before, earlier in the day and let it cool in the fridge… this will help prevent stickiness.
- Peas & Carrots – frozen veggies all the way here! We always have a bag in the freezer for just this occasion.
- Soy Sauce – regular Kikkoman Soy Sauce has always been my favorite, but feel free to use your favorite, reduced sodium, or coconut aminos for gluten free.
How To Make Blackstone Fried Rice
Step 1 – Marinate the chicken thighs in soy sauce for 15-30 minutes.
Step 2 – Prep and bring everything out to the griddle. Cooking will go very quickly!
Step 3 – Cook the chicken thighs on the hot cooktop until fully cooked through.
Step 4 – Sauté the onions and garlic, then add the peas & carrots.
Step 5 – Move the veggies to the side and add the whisked eggs.
Step 6 – Move the scrambled eggs to the side and add the cold rice.
Step 7 – Now use two large spatulas to toss everything together with half the green onions and the cooked chicken (after cutting it into pieces).
Step 8 – Add two more tablespoons soy sauce and toss again.
Step 9 – Finally add about half of the fried rice sauce. Reserve the remaining half to add during serving.
Best Ways To Serve Blackstone Fried Rice
This quick and easy dinner is a complete meal that only takes about 20 minutes to cook! We love to pour extra fried rice sauce when serving and then sprinkle with some extra green onions and sesame seeds. You could also serve it with some egg rolls or potstickers as a side dish!
Erin’s Learnings During Testing
After a few test runs, we can assure you that fully thawed chicken thighs will give you juicy & tender meat. Make sure your rice of choice is COLD to prevent excessive sticking. And some people just use soy sauce, but that easy fried rice sauce will really take the flavor to the next level!
Recipe FAQs
Yes! For best results, cook the rice ahead of time and let it fully cool before frying. Day-old, leftover rice tends to work best for this recipe.
The type of rice is up to you – white rice, brown rice, jasmine rice, etc. Just make sure that it is made the night before or fully cooled.
Yes, the cooked rice is supposed to be at least a day-old anyway. Just keep it in an airtight container in the fridge. You can also meal prep the sauce and store in the fridge.
Yes, take a couple minutes to get the flat top griddle nice and hot to begin cooking.
Yes, simply use a large skillet on the stovetop and follow the directions. Depending on how much you are making, it may need to be done in batches.
Other Fried Rice Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Blackstone Fried Rice Recipe
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dinner/Entree
- Method: Blackstone
- Cuisine: American
Description
The Best Blackstone Fried Rice that can be made with chicken, shrimp or veggie-style with the most amazing sauce – get this on your menu!
Ingredients
Fried Rice Sauce:
- 1/2 cup soy sauce (sub coconut aminos)
- 1–2 tablespoons chili garlic sauce
- 3 teaspoons rice vinegar
- 2–4 teaspoons fresh ginger, grated
- 1/4 teaspoon sesame oil
Blackstone Fried Rice:
- 6 boneless, skinless chicken thighs
- 4 tablespoons soy sauce, divided (sub coconut aminos)
- 3 tablespoons extra virgin olive oil (sub other oil of your choice), divided
- 3/4 cup yellow onion, cut into 1 inch pieces
- 2 teaspoons garlic, minced
- 1 1/2 cup frozen peas and carrots
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old rice)
- 3 green onions, sliced
- 1/8 teaspoon ground black pepper
- red pepper flakes to taste (optional)
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions, or red pepper flakes
Instructions
- Marinate Chicken: Place chicken thighs in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.
- Make Fried Rice Sauce: Combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl). Set aside.
- Cook Chicken: Bring Blackstone griddle to a medium-high heat. Add 1 tablespoons oil; move around to coat the flat top. Remove marinated chicken thighs (discard excess soy sauce) and cook directly on the griddle for 2-3 minutes per side or until the internal temperature reaches 160 degrees F (use a meat thermometer). Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.
- Cook Veggies: Add another tablespoon of oil to the hot cook top. Add onion and garlic, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around for 2-3 minutes. Move veggies off to the side.
- Cook Eggs: Add 1 tablespoon oil to the cook top and then add the 2 whisked eggs. Move eggs around until cooked through. Move them off to the side, by the cooked veggies.
- Combine it all with Sauce: Add the rice to the hot griddle and move the cooked veggies and egg back over to combine with the rice along with the cooked chicken pieces, 1/2 the green onion slices, 1/8 teaspoon pepper, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add about 1/2 the Fried Rice Sauce to the rice mixture and stir to combine.
- Serve immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg!
Notes
- Chicken: I highly recommend using chicken thighs, but you can sub in about 1.25 pounds of boneless, skinless chicken breasts – the cook time will be a bit longer, but you can make butterflied chicken breasts, if you wanted them to cook faster.
- Shrimp Option: Feel free to sub in shrimp! Use about 1 pound of raw shrimp (deveined and shell off). Completely up to you if you want to cook shrimp with the tail on, tail removed OR if you want to actually cut the shrimp into bite-sized pieces for easier eating – do what works best for you! Cook them after the veggies and before the egg for about 2-3 minutes!
- Veggie Option: keep this a simple Vegetable Fried Rice by skipping the chicken or shrimp and amping up the veggies – bell peppers, zucchini, mushrooms, etc. all work here!
- Rice: highly recommended that you use day-old rice (or leftover, cold rice) – make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
- Chili Garlic Sauce: Huy Fong Sauce is the chili garlic sauce I use – it is SO good and I use it in so many of my recipes!
- Storage: store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 6 oz
- Calories: 220
- Sugar: 2.1 g
- Sodium: 540.6 mg
- Fat: 7.7 g
- Carbohydrates: 18.4 g
- Protein: 18.5 g
- Cholesterol: 101 mg
Suzan says
I don’t have a Blackstone but this worked just as well in a cast iron skillet. Used all the same ingredients and came together quickly. Flavor was very good. My husband loved it and could have eaten it all but now he las leftovers for work.
Erin says
So glad you both enjoyed it, Susan!
E says
This was SO good!!!