Blackstone Fried Rice (Chicken, Shrimp or Steak)

Pro tips

• Mix ingredients every minute or so during cooking to prevent sticking and ensure even heat distribution across the Blackstone surface.
• Use day-old cooked rice instead of fresh to avoid clumping; fresh rice has too much moisture for griddle cooking.
• Cook protein and vegetables in separate sections of the griddle to control doneness; bring everything together only in the final step.
• Cut a test piece of protein before mixing in the rice and eggs to confirm it is fully cooked through.

Substitutions

• Vegetable oil → sesame oil for cooking (use less as it burns faster at medium heat)
• Frozen peas → fresh snap peas or corn kernels (adjust cook time to 2-3 minutes)
• Soy sauce → tamari or coconut aminos (use same amount for similar saltiness)
• Chicken, shrimp, steak → tofu or mixed vegetables for vegetarian option

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the Blackstone griddle over medium heat until warmed through.

Equipment

Blackstone griddle or flat-top griddle · Hibachi (alternative to Blackstone)

Can I make Blackstone fried rice ahead of time?

Yes, cook and cool the rice the day before, then reheat it on the griddle with fresh protein and vegetables for best texture and flavor.

What type of rice works best for Blackstone fried rice?

Day-old cooked white or brown rice works best; avoid freshly cooked rice as it tends to clump on the griddle.

How do I know when the protein is fully cooked?

Cut a piece of your protein to verify doneness before mixing in all ingredients; chicken and steak should have no pink inside, shrimp should be opaque.

Can I scale this recipe up for a crowd?

Yes, double or triple the ingredients and work in batches on the griddle, keeping each batch warm while cooking the rest.

Is fermented black bean sauce necessary?

No, but the creator highly recommends it for enhanced flavor and spice; it's optional and can be omitted for a milder dish.