Blackstone Shrimp Fried Rice
This quick and easy Blackstone Shrimp Fried Rice will be on the table in less than 30 minutes with minimal clean-up! Made with tender shrimp, rice, peas, carrots, eggs, and the best fried rice sauce, it's the perfect weeknight dinner!
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.
Nutrition
Calories: 481kcal | Carbohydrates: 47g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 255mg | Sodium: 2927mg | Potassium: 509mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6879IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 2mg
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