This Blackstone Duck Fried Rice combines tender duck breast—ideally prepared sous vide—with jasmine rice, peas, carrots, onions, and simple seasonings, all stir-fried on a Blackstone griddle for restaurant-quality fried rice at home.
Blackstone Duck Fried Rice Recipe
Fried rice is one of those versatile dishes that can be a full meal on its own and serves a crowd easily. With a little preparation—mainly cooking and chilling the rice—you can recreate the bright flavors and texture of takeout fried rice on your griddle any night of the week.
For the best texture and flavor, I recommend using a sous vide duck breast if you have the equipment: finish it by briefly searing or warming the diced breast at the end so it stays juicy without being overcooked. If you don’t have a sous vide setup, simply sear or stir-fry diced duck breast until cooked through and proceed with the recipe.
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Duck Fried Rice Shopping List
- Duck breasts (sous vide or fresh)
- Jasmine rice
- Frozen peas
- Carrots (diced)
- Onion (diced)
- Green onion (for garnish)
- Avocado oil (or neutral oil)
- Sesame oil
- Togarashi or a preferred seasoning blend
- Soy sauce
- Eggs
- Salt and pepper
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How to Make Duck Fried Rice on the Blackstone Griddle
Here’s a quick overview so you know what to expect. Read the full recipe details below before you start to make prep and timing easier.
- Cook the rice and chill it: spread cooled rice on a tray and refrigerate, uncovered, ideally overnight to dry it out slightly.
- Preheat the griddle and cook vegetables first, then the duck, then the rice—keeping each element separate until the final combine.
- Create a spot for scrambled eggs, then fold them into the rice with soy sauce and sesame oil.
- Finish with green onion and any additional seasonings, then serve hot.
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Tips for amazing fried rice at home
- Use real jasmine rice and chill it. Freshly cooked, hot rice will steam and become mushy when stir-fried. Cook the rice, spread it on a baking sheet, and refrigerate uncovered—overnight is best.
- Cook components separately. Cook vegetables, meat, and rice in separate zones on the griddle. Combine them only at the end so each keeps its texture. Form a well in the center to scramble eggs, then fold everything together with sauce and seasoning.
- Don’t skimp on oil and heat control. Use enough neutral oil to coat the rice and prevent sticking; add a little sesame oil for flavor at the end. Keep the griddle hot so the rice gets a toasty, slightly crisp exterior.
- Season last. Add soy sauce and sesame oil after mixing the rice with the other ingredients so the seasoning distributes evenly without over-saturating sections.
Need a reliable rice method? Use your rice cooker or Instant Pot for perfectly cooked jasmine rice.
These accessories make fried rice SO easy!
When cooking on a large griddle for family or friends, a few simple tools can speed things up and reduce cleanup: a set of squeeze bottles for oils and sauces, large metal spatulas for flipping and mixing rice, and a wide food mover or scoop for transferring large batches. None are required, but they make griddle cooking much smoother.
Want to make it a meal?
Fried rice is hearty enough to stand alone, but it also pairs well with other grilled or stir-fry dishes if you want more variety. Consider a simple grilled protein or a lighter vegetable side to round out the plate.
- Spicy BBQ pork or teriyaki-style steak complement the savory, umami flavors of duck fried rice.
- Light stir-fried vegetables or a crisp salad add brightness and texture to the meal.
- Serve egg rolls or fried wontons as an appetizer if you’re feeding a crowd.
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Duck Fried Rice
Yield: 8 servings
Prep Time: 15 minutes • Cook Time: 25 minutes • Total Time: ~40 minutes
This duck fried rice delivers the familiar takeout flavors with the texture and sear you can achieve on a gas griddle. Use chilled rice and high heat for the best results.
Ingredients
- 4 tablespoons canola or neutral oil, divided
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 duck breasts, diced (sous vide or pan-seared)
- 1 cup frozen peas and carrots
- 3 cups cooked jasmine rice, chilled
- 2 eggs, lightly beaten
- 1/8 cup soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onion, sliced, for garnish
Instructions
- Preheat the griddle to medium-high or high heat and add about 1 tablespoon of oil.
- Add the diced onion, frozen peas, and carrots. Stir-fry until heated through and the edges begin to brown slightly.
- Add the diced duck breast and cook 2–3 minutes to warm and develop a light sear. If the duck is sous vide and fully cooked, just warm it rather than cooking it further.
- Move the duck and vegetables to a cooler area of the griddle so they stay warm without overcooking.
- Add more oil and spread the chilled rice on the hot zone. Break up clumps with a spatula and toss the rice so each grain gets lightly coated and toasted. Stir in the garlic during the last minute of rice cooking. Add additional oil as needed to prevent sticking.
- Combine the rice with the duck and vegetables, stirring until evenly mixed. Drizzle soy sauce and sesame oil over the mixture and continue cooking briefly until the flavors are well distributed.
- Make a well in the center of the rice, add a bit more oil, pour in the beaten eggs, and scramble them until just set. Fold the eggs into the rice to combine.
- Season to taste with salt, pepper, and a sprinkle of togarashi or other seasoning. Garnish with sliced green onion and serve hot.
Nutrition (estimated per serving)
Calories: ~198 • Total Fat: ~10g • Protein: ~13g • Carbohydrates: ~13g
Nutrition data is only an estimate and will vary with ingredient brands and portion sizes.