1. Introduction
Blackstone fried rice recipe, Griddle-fried rice isn’t just a meal — it’s a rite of passage for home cooks and BBQ masters alike. One of the most deceptively simple dishes, fried rice becomes a magical blend of crunch, flavor, and texture when made right. But many fall short because they overlook the most important ingredient: preparation. This griddle-style fried rice recipe delivers that perfect bite — slightly crispy rice, umami-packed sauce, and just the right crunch of veggies. Let’s take your rice game to restaurant level — right at home.
2. Ingredients
Highlight: Day-Old Jasmine Rice
Forget freshly cooked rice. You want rice that’s dry, firm, and chilled — ideally refrigerated overnight. That’s how you get the crispy, golden textures of griddle-fried rice without it clumping or turning soggy. Cook your jasmine rice with a touch of chicken bouillon and cool it on a tray for best results.
Ingredient Table
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Day-old jasmine rice | 3 cups | 6 cups | 12 cups |
| Red bell pepper (diced) | ½ cup | 1 cup | 2 cups |
| Green onions (white part) | ¼ cup | ½ cup | 1 cup |
| Eggs | 2 | 4 | 8 |
| Soy sauce | ½ cup | 1 cup | 2 cups |
| Dark soy sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Hoisin sauce | 1 tbsp | 2 tbsp | 4 tbsp |
| Garlic (minced) | 1 tsp | 2 tsp | 4 tsp |
| Ginger (minced) | 1 tsp | 2 tsp | 4 tsp |
| MSG (optional) | ½ tsp | 1 tsp | 2 tsp |
| Sugar | 1 tsp | 2 tsp | 4 tsp |
| Chicken bouillon (for rice) | 1 tsp | 2 tsp | 4 tsp |
| Cooking oil + butter | As needed | As needed | As needed |
3. How to Make It (Step-by-Step with Timings)
Total Time: ~35 minutes (excluding rice prep)
Step 1: Cook & Chill Rice (1 day before)
Rinse jasmine rice 2–3 times.
Cook with chicken bouillon.
Spread on an oiled tray. Refrigerate overnight.
Step 2: Prep Sauce (5 minutes)
Mix soy sauce, dark soy sauce, hoisin, garlic, ginger, MSG (optional), and sugar. Set aside.
Step 3: Sauté Veggies (5 minutes)
Heat oil on griddle.
Sauté red bell pepper & white part of green onions.
Cook until softened but still crunchy.
Step 4: Fry the Rice (8–10 minutes)
Add more oil + butter.
Spread rice over griddle, let it fry undisturbed for 2–3 mins.
Stir and press for even browning.
Step 5: Cook the Eggs (3 minutes)
Add butter, scramble eggs on griddle.
Don’t overmix — let them stay slightly chunky.
Mix into rice.
Step 6: Sauce it Up (5 minutes)
Pour sauce mix over rice.
Stir well so every grain is coated.
Add more soy sauce if needed for color.
4. How to Make It Moist — The Golden Crunch Secret
Think “crispy outside, soft inside.” The magic lies in:
Butter + oil combo on the griddle.
Day-old rice, slightly dried.
Sauce added last, so it doesn’t steam the rice early.
Pro tip: Let the rice sit undisturbed for 2–3 minutes before each flip. That gives you those gorgeous golden edges while locking moisture in the middle.
5. Test Kitchen Tips (Top 10)
Day-old rice only. Fresh rice = mush.
Cool rice flat on a tray before refrigerating.
Use chicken bouillon while cooking rice for added flavor.
Butter + oil = best griddle combo for flavor and crisp.
Prep everything beforehand — fried rice cooks FAST.
Scramble eggs separately before mixing in.
Sauce goes in last to prevent sogginess.
Use metal spatulas to press and flip rice crisps.
Let rice sit on griddle — don’t over-stir.
Want extra crunch? Add sesame seeds or crispy shallots.
6. How to Store
After cooling completely, store in an airtight container in the fridge. It stays fresh for up to 3 days. Reheat in a non-stick pan or griddle with a splash of water or oil — this revives the crispiness and flavor without drying it out.
7. Can You Freeze Griddle Fried Rice?
Yes, and here’s how to do it the right way:
Cool rice completely before freezing. Steam inside sealed containers causes freezer burn.
Portion rice into freezer-safe zip bags or containers. Flatten the bags — they defrost faster.
Label and use within 1 month.
To reheat: Microwave with a damp towel or reheat on a pan with a bit of oil until hot and crispy.
Note: Avoid refreezing after reheating. Best results come from small portioning and one-time use.
8. NonvegKahani Community Tips & Praise
“I always struggled with soggy rice, but this fixed it. Crispy edges, buttery flavor — just wow.”
— Rahul K., Bangalore
— Priya R.
“Tried it with mushrooms and tofu instead — still amazing.”
— Tanveer M.
9. Nutrition (Per Serving, 1x recipe)
| Nutrient | Approximate Value |
|---|---|
| Calories | 395 kcal |
| Protein | 10 g |
| Carbohydrates | 52 g |
| Sugars | 4 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sodium | 950 mg |
10. Best YouTube Video
Watch the original griddle fried rice tutorial by Old Hungry Hussy here:
Fried Rice on the Griddle | Old Hungry Hussy
11. FAQs
Q1: What’s the best rice for fried rice?
Jasmine rice is ideal for its aroma and long grain texture. Basmati works in a pinch but may be drier.
Q2: Can I skip MSG?
Yes, but a tiny pinch enhances umami beautifully. You can substitute with mushroom powder or miso paste for natural umami.
Q3: How do I keep the rice from sticking to the griddle?
Use enough oil and butter, and ensure rice is cold and dry. Don’t stir too soon after placing it down.
Q4: Can I make it fully vegan?
Absolutely. Use tofu instead of eggs, and skip butter or replace with vegan alternatives.
Q5: How to make it spicy?
Add chopped green chili, chili oil, or spicy sriracha when stir-frying for an extra kick.