Basics of Fried Rice
This Blackstone griddle fried rice combines cooked jasmine rice, fresh vegetables, eggs, and a balanced soy-hoisin sauce, cooked entirely on a flat-top griddle for even heating and quick prep.
This Blackstone griddle fried rice combines cooked jasmine rice, fresh vegetables, eggs, and a balanced soy-hoisin sauce, cooked entirely on a flat-top griddle for even heating and quick prep.
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Rinse 2 cups of jasmine rice (or your preferred rice variety) thoroughly under cold water to remove excess starch. Repeat rinsing 3-4 times until the water runs clear, about 10 minutes. Cook rinsed rice in a rice cooker with 2 ¼ cups of water and 1 teaspoon of chicken bouillon granules. Once cooked, fluff the rice and spread it on a greased platter or sheet pan. Allow it to cool, then refrigerate uncovered for at least 8 hours, preferably 24 hours.
Preheat a griddle to medium heat.
Dice the red pepper and onion. In a small bowl, mix together soy sauce, dark soy sauce, hoisin sauce, minced garlic, minced ginger, a dash of MSG (if using), and sugar to make the sauce.
Add avocado oil to the preheated griddle and spread the refrigerated rice evenly. Stir to break up any clumps, cooking for 2-3 minutes.
Add more oil to the griddle and sauté diced red pepper and onion until slightly soft. Combine with the rice.
Pour the prepared sauce over the rice and veggies. Mix thoroughly to coat evenly.
On the side of the griddle, melt butter and crack eggs onto it. Fry until done, then add them to the rice mixture.
Once everything is heated through and well combined, remove from the griddle and serve hot.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the griddle or in a skillet over medium heat, stirring occasionally, until warmed through.
Blackstone griddle or flat-top griddle · Rice cooker
No. Freshly cooked rice is too wet and will clump. Always cook rice ahead, cool it completely, and refrigerate it before frying—this helps break up grains and achieve the correct texture.
Jasmine rice or long-grain white rice work well. The key is using cold, day-old rice that has been properly rinsed and dried, not the rice variety itself.
MSG is optional. It adds umami depth, but the recipe works perfectly without it—the soy sauce, dark soy sauce, and hoisin provide enough savory flavor.
Yes. Double or triple the ingredient amounts proportionally. Ensure your griddle is large enough to spread the rice in a single layer for even cooking, and adjust cooking time slightly if needed.
Use enough avocado oil (at least 1 tablespoon for the initial rice cook), preheat the griddle to medium heat, and stir frequently to break up clumps during the first 2–3 minutes.
