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Blackstone Veggie Fried Rice (with Stir Fry Sauce)

Bowl of Blackstone fried rice with green onions.
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★★★★★

5 from 1 reviews

This Blackstone Veggie Fried Rice recipe with a stir fry sauce lets you have your own Hibachi night at home! It's a great way to use up leftover rice and it uses a bag of frozen veggies to make prep easy. The 5-Ingredient Stir Fry Sauce takes the flavor over the top!

Ingredients

Fried Rice

  • Canola Oil or Vegetable Oil, for greasing Blackstone griddle
  • 1 medium yellow onion, chopped into 1/2 inch squares
  • 10oz bag frozen peas and carrots
  • 1 tablespoon minced garlic
  • 4 cups packed cooked white rice (day old strongly preferred), from 2 cups dry
  • 2 tablespoons low sodium soy sauce
  • 4 green onions, thinly sliced and divided
  • Ground Black Pepper, to taste
  • Red Pepper Flakes, optional

Stir Fry Sauce

  • 1/4 cup low sodium soy sauce
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons grated or crushed fresh ginger
  • 1/2 teaspoon sesame oil

Instructions

  1. Prep - Start by adding the stir fry sauce ingredients to a mason jar and shaking to combine or whisking in a bowl. Preheat your Blackstone griddle to Medium-High.
  2. Cook Onion - Start by preheating the grill on medium-high, add a coat of oil (about 1-2 tablespoons), and add the onion. Cook, moving around, for 2-3 minutes until softening and starting to brown.
  3. Add Frozen Veggies and Garlic - Add the bag of frozen peas and carrots and cook for another 2 minutes or so, while moving around. The veggies should soften and get some browning as well. Add the garlic and cook for just another 30 seconds to a minute, until fragrant.
  4. Cook Eggs - Push the veggies off to the side so they are away from the direct heat. Turn off one of the burners and slowly add the beaten eggs (adding slowly helps prevent them from rolling to the edge). Give the eggs a quick scramble then set on top of the veggies to prevent over cooking.
  5. Stir Fry Rice - Turn the burners back to medium-high, add another coat of oil, and add the cooked rice. Spread out in an even layer and toss around for 1-2 minutes to warm the rice and get some light browning and crispy bits. Toss in the soy sauce.
  6. Combine Rice, Veggies, and Eggs - Toss the veggies and eggs with the seasoned and stir fried white rice.
  7. Add Stir Fry Sauce - Toss in some or all of the stir fry sauce along with about half of the sliced green onions. Toss to well combine. Remove from the griddle and serve with the remaining green onions and stir fry sauce.
  8. Serve - Serve immediately with the rest of the sliced green onions and any remaining stir fry sauce (if any). I also like to set out red pepper flakes for those that want it spicy.

Notes

Day Old Rice - For best results, use rice that is a day or two old so it has dried out (this helps make the rice less sticky). If you want to cook this the same day, you can spread the rice out on a baking sheet and pop into the fridge for a few hours to cool down and dry out a bit.

Leftovers can be stored in the fridge for up to 4 days.

Nutrition

Keywords: Blackstone Veggie Fried Rice, Blackstone Fried Rice, Stir Fry Sauce for Fried Rice, Stir Fry Sauce

Find it online: https://kathleenscravings.com/blackstone-veggie-fried-rice/