There’s something oddly satisfying about making fried rice on a hot griddle outside. The sizzle, the quick toss of the spatulas, the smell of garlic and soy sauce in the air – it all feels a bit like a backyard version of a Japanese steakhouse dinner.
I didn’t always expect to love cooking on a flat top griddle this much. At first it seemed like just another outdoor gadget, but after a few meals I was completely hooked. Fried rice quickly became one of my favorite things to cook because it comes together fast and tastes incredible.
After testing different ingredients and cooking methods, I finally landed on a version that hits all the right notes. Tender chicken, fluffy rice, savory sauce, and just enough veggies to keep things balanced.
The best part is how customizable it is. You can keep it simple, pile on extra toppings, or adjust the flavors depending on what you have on hand. And yes, leftovers the next day are just as good.
Ingredients Needed for the Recipe
- Chicken thighs – These provide juicy, flavorful protein for the fried rice. Thighs stay tender on the griddle and hold up well when diced into bite-sized pieces.
- Soy sauce – Used for both marinating the chicken and seasoning the rice. It adds the classic salty umami flavor fried rice needs.
- Extra virgin olive oil – Helps cook the ingredients evenly on the griddle and prevents sticking.
- Yellow onion – Adds sweetness and depth once sautéed on the hot surface.
- Garlic – Brings bold aroma and flavor that makes the fried rice smell incredible.
- Frozen peas and carrots – A simple veggie mix that adds color, texture, and a little natural sweetness.
- Eggs – Scrambled directly on the griddle to add richness and extra protein.
- Cooked rice – Cold, day-old rice works best because it stays fluffy instead of clumping together.
- Green onions – Fresh and slightly sharp, they brighten up the whole dish.
- Black pepper – Adds a mild heat and rounds out the flavor.
- Red pepper flakes – Optional but great for a subtle kick of spice.
- Rice vinegar – Adds a gentle tang to the sauce and balances the soy sauce.
- Fresh ginger – Gives the sauce warmth and a classic fried rice flavor.
- Chili garlic sauce – Adds spice and depth to the fried rice sauce.
- Sesame oil – Just a small drizzle brings a nutty aroma that really finishes the dish.
A Quick Note About the Rice
Cold rice is the real secret to great fried rice. Fresh rice straight from the pot holds too much moisture and tends to clump together on the griddle.
I usually cook the rice the night before and store it in the fridge. By the time you cook it the next day, the grains are slightly dried out and perfect for frying. That small step makes a big difference.
How to make Blackstone Fried Rice?
Step 1 – Marinate the Chicken
Place the chicken thighs in a bowl or resealable bag and coat them with soy sauce. Let them marinate for about 15 to 20 minutes so the flavor can soak in.
This quick marinade keeps the chicken juicy and adds a salty depth that spreads through the whole dish later.
Step 2 – Make the Fried Rice Sauce
In a small jar or bowl, combine soy sauce, chili garlic sauce, rice vinegar, grated ginger, and sesame oil. Shake or whisk everything together until smooth.
I like making the sauce ahead of time so it’s ready to pour once the rice hits the griddle.
Step 3 – Cook the Chicken
Heat the griddle to medium-high and add a tablespoon of oil. Spread the oil across the surface so the chicken cooks evenly.
Place the marinated chicken thighs on the hot griddle and cook them for about 2 to 3 minutes per side. Once fully cooked, transfer them to a plate and let them rest briefly before chopping.
Step 4 – Sauté the Vegetables
Add another tablespoon of oil to the griddle, then toss in the chopped onion and garlic. Stir them around for about 30 seconds until fragrant.
Next add the peas and carrots and cook them for a couple of minutes. Once heated through, push the veggies to the side of the griddle.
Step 5 – Scramble the Eggs
Pour a little more oil onto the open space of the griddle and add the whisked eggs. Stir them gently with a spatula until they form soft scrambled pieces.
Once cooked, slide the eggs next to the vegetables so everything stays warm.
Step 6 – Add the Rice
Place the cold cooked rice directly onto the hot griddle. Spread it out with the spatula so it heats evenly.
Break up any clumps as it warms. The grains should start to separate and toast lightly on the surface.
Step 7 – Combine Everything
Add the chopped chicken back to the griddle along with the veggies and scrambled eggs. Toss everything together using two spatulas.
Stir in half of the sliced green onions, a little soy sauce, black pepper, and red pepper flakes if you want some heat.
Step 8 – Finish with the Sauce
Pour about half of the prepared fried rice sauce over the mixture and toss everything again until well coated.
The rice should look glossy and smell amazing at this point. Save the remaining sauce for serving.
Step 9 – Serve and Enjoy
Transfer the fried rice to serving bowls and drizzle with extra sauce if you like. Sprinkle more green onions over the top.
Sometimes I add a fried egg right on top, which makes the whole bowl feel a little extra special.
Best Ways to Serve Blackstone Fried Rice
This fried rice is hearty enough to be a full meal on its own, especially with the chicken and eggs mixed in. Still, I like adding a couple of small extras on the side.
Crispy egg rolls, dumplings, or potstickers pair really well and make dinner feel more like a takeout night at home.
Another favorite in my house is topping the rice with a fried egg. Once the yolk breaks and mixes into the rice, it creates this rich, silky coating that’s honestly hard to beat.
Tips
- Always use cold rice. Day-old rice fries better and prevents sticky clumps.
- Make sure the griddle is fully hot before cooking. High heat helps create that classic fried rice texture.
- Cook ingredients in stages so nothing overcooks or becomes soggy.
- Use two spatulas for tossing the rice – it makes mixing much easier.
- Cut the chicken into bite-sized pieces after cooking so it stays juicy.
- Start with half the sauce and add more gradually to control the flavor.
- Frozen peas and carrots work perfectly because they cook quickly on the griddle.
- Finish with fresh green onions for brightness and color.
Easy Variations to Try
One of the things I love most about fried rice is how flexible it is. Once you know the basic method, you can change the ingredients depending on what’s in your fridge.
For example, shrimp works beautifully in this recipe. Just cook the shrimp for a couple minutes on the griddle before adding the eggs, then follow the rest of the steps as usual.
You can also skip the meat entirely and load the dish with extra vegetables. Bell peppers, mushrooms, zucchini, and even cabbage all work surprisingly well.
Another simple twist is switching the rice itself. Jasmine rice gives a fragrant flavor, while brown rice adds a slightly nutty taste and a bit more texture.
Storing and Reheating Leftovers
If you end up with leftover fried rice, store it in an airtight container in the refrigerator. It will stay fresh for about two to three days.
When reheating, I prefer using a skillet or griddle instead of the microwave. A quick toss over medium heat brings the rice back to life and keeps it from getting mushy.
If the rice seems a little dry, add a splash of soy sauce or a tiny drizzle of sesame oil while reheating. That small trick restores the flavor and moisture.
And honestly, leftover fried rice makes a fantastic lunch the next day. Quick to heat, super satisfying, and still packed with flavor.
Blackstone Fried Rice Recipe
Description
This Blackstone Fried Rice recipe delivers restaurant-quality fried rice made easy on a flat top griddle. With tender chicken thighs, cold day-old rice, fresh veggies, and a flavorful homemade fried rice sauce, this quick 20-minute meal is perfect for weeknight dinners or outdoor cooking. Whether you're cooking on a Blackstone or stovetop, this dish brings bold Asian-inspired flavors with minimal fuss.
ingredients
Fried Rice Sauce
Blackstone Fried Rice
Serving Suggestions
Instructions
-
Marinate Chicken
Place 6 boneless, skinless 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 all Fried Rice Sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively whisk together in a shallow bowl). Set aside. -
Cook Chicken
Bring Blackstone griddle or large skillet to medium-high heat (about 175°C/350°F). Add 1 tablespoon oil and coat the surface. Remove marinated chicken thighs (discard excess marinade) and cook 2-3 minutes per side until internal temperature reaches 160°F (71°C). Transfer to a plate and rest 5 minutes before cutting into bite-sized pieces.Use a meat thermometer for accuracy -
Cook Veggies
Add another tablespoon of oil to the hot cooktop. Add onion and garlic; sauté until fragrant, about 30 seconds. Add frozen peas and carrots and cook 2-3 minutes, stirring frequently. Move veggies to the side of the griddle. -
Cook Eggs
Add remaining 1 tablespoon oil to the cooktop. Pour in whisked eggs and scramble until fully cooked. Move eggs to the side with the veggies. -
Combine Everything
Add 3 cups packed cold rice to the hot griddle. Return cooked veggies, eggs, and chicken pieces to the griddle. Add half the sliced green onions, remaining 2 tablespoons soy sauce, black pepper, and red pepper flakes (if using). Toss everything together with two spatulas until well combined and rice is heated through. Stir in about half of the Fried Rice Sauce.Reserve remaining sauce for serving -
Serve
Serve hot with remaining Fried Rice Sauce, extra green onions, red pepper flakes, or a fried egg on top.
Nutrition Facts
Servings 4
Serving Size 1 serving (approx. 1.5 cups)
- Amount Per Serving
- Calories 610kcal
- % Daily Value *
- Total Fat 35gg54%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 150mgmg50%
- Sodium 1200mgmg50%
- Potassium 400mgmg12%
- Total Carbohydrate 45gg15%
- Dietary Fiber 3gg12%
- Sugars 5gg
- Protein 35gg70%
- Calcium 4% mg
- Iron 15% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken Tip: Chicken thighs stay juicier than breasts, but you can substitute 1.25 lbs boneless, skinless chicken breasts if preferred. Butterfly them for faster cooking.
- Shrimp Swap: Use 1 lb raw, peeled shrimp instead of chicken. Cook after veggies, 2-3 minutes per side.
- Veggie Boost: Make it vegetarian by skipping meat and adding bell peppers, zucchini, mushrooms, or broccoli.
- Rice Secret: Always use cold, day-old rice to prevent stickiness and achieve that perfect fried rice texture.
- Sauce Storage: Make extra Fried Rice Sauce and store in an airtight container in the fridge for up to 1 week.
- Leftovers: Store in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet or microwave.
Frequently Asked Questions
Can I make this fried rice ahead of time?
Yes! Cook the rice a day ahead and keep it cold in the fridge. You can also prep the Fried Rice Sauce in advance. Just cook the chicken and assemble the dish fresh for best texture.
What type of rice works best?
White rice, jasmine rice, or brown rice all work well. The key is using cold, day-old rice to prevent clumping and achieve that classic fried rice texture.
Do I need a Blackstone griddle?
No! While a Blackstone is fantastic for outdoor cooking, you can easily make this recipe in a large cast iron skillet or wok on your stovetop. Cook in batches if needed to avoid overcrowding.
How do I prevent sticky fried rice?
Use cold, day-old rice and make sure your griddle or skillet is properly preheated. Also, avoid stirring too frequently—let the rice crisp slightly before tossing.
Is this recipe gluten-free?
It can be! Simply substitute coconut aminos for soy sauce in both the marinade and Fried Rice Sauce. Double-check that your chili garlic sauce is gluten-free as well.