Crispy Hibachi-Style Fried Rice Recipe Easy Perfect Blackstone Griddle Guide
A quick and easy hibachi-style fried rice recipe made on a Blackstone griddle, delivering crispy, smoky, and flavorful rice perfect for weeknights or cookouts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 4 cups cooked day-old white rice (cold rice works best to prevent mushiness)
- 3 tablespoons vegetable oil or canola oil (neutral oil for high heat)
- 2 tablespoons unsalted butter (adds richness and helps with browning)
- 2 large eggs, beaten (for classic fried rice texture)
- ½ cup yellow onion, finely diced (adds sweetness and depth)
- 3 garlic cloves, minced (key for garlic aroma)
- ½ cup frozen peas and carrots mix, thawed (or fresh if in season)
- 2 stalks green onions, thinly sliced (for freshness and color)
- 3 tablespoons soy sauce (recommend Kikkoman for balanced flavor)
- 1 teaspoon toasted sesame oil (for signature nuttiness)
- Freshly ground black pepper, to taste
- Optional protein: 1 cup diced chicken, shrimp, or tofu (pre-cooked; great for customization)
Instructions
- Preheat your Blackstone griddle to medium-high heat, around 375°F (190°C), about 10 minutes until a drop of water sizzles and evaporates immediately.
- Heat 1 tablespoon of vegetable oil evenly across the surface. Add diced onion and sauté for 2-3 minutes until translucent and fragrant.
- Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- Push onion and garlic to one side of the griddle. Add beaten eggs to cleared space, let sit 20 seconds, then scramble gently until just cooked but still soft. Combine eggs with onion and garlic mixture.
- Add 1 tablespoon vegetable oil and butter to griddle. Once melted and hot, add cold rice in an even layer. Break apart clumps and spread thinly to help crisp evenly.
- Let rice cook undisturbed for 3-4 minutes to develop a golden crust on the bottom.
- Flip and stir rice to cook the other side for another 3 minutes until toasted but not burnt.
- Stir in peas and carrots, cooked protein if using, and green onions. Pour soy sauce evenly over rice and drizzle sesame oil. Toss and stir for 2 minutes to combine flavors and heat through.
- Season with freshly ground black pepper to taste. Give a final stir and scrape rice off griddle edges to prevent sticking.
- Serve immediately while hot and crispy.
Notes
Use day-old rice for best texture; avoid overcrowding the griddle; control heat between medium and medium-high to prevent burning; add soy sauce in two parts to avoid sogginess; scrape often to prevent sticking; can substitute cast-iron skillet if no griddle is available; for gluten-free, use tamari or coconut aminos instead of soy sauce; for vegan, skip eggs or replace with scrambled tofu or chickpea flour egg.
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 350
- Fat: 12
- Carbohydrates: 45
- Protein: 8
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