Fire up the griddle and get it good and hot — we’re making a restaurant-style Beef Fried Rice at home on the Blackstone. This dish delivers savory steak, crisp vegetables, and perfectly toasted rice all in one skillet meal. It’s fast, flexible, and a great way to use leftover rice and odds-and-ends from the fridge.
Blackstone Griddle Beef Fried Rice Recipe
Fried rice is one of the most forgiving and satisfying meals to cook at home. Using a gas griddle like a Blackstone helps you get high, even heat for that desirable toasty, slightly charred flavor. While this version uses cubed New York strip steak for a hearty bite, you can substitute with other beef cuts, ground beef, or even thinly sliced flank or skirt steak.
For best texture, use cold, day-old jasmine rice. Cold rice fries up without turning gummy, and the grains separate nicely to soak up soy sauce and aromatics. If you want the true takeout-style finish, a small sprinkle of MSG is optional but effective; omit it if you prefer not to use it.
Why you’ll love this dish
- Takeout flavor, made at home for a fraction of the cost.
- An all-in-one meal: protein, vegetables, and carbs in a single pan.
- Highly customizable — swap vegetables and seasonings to suit taste and pantry items.
Recipe Shopping List
Here’s what you’ll need. Quantities are listed in the recipe card below.
- Canola oil
- Sesame oil
- Frozen peas and carrots (or fresh vegetables of choice)
- Onion
- Steak (New York strip or other steak cut)
- Jasmine rice (cold, cooked)
- Soy sauce
- Eggs
- MSG (optional)
How to Make This Recipe — Overview
Below is a concise overview to give you a sense of the workflow. Scroll to the recipe card for full ingredient amounts and step-by-step instructions.
- Preheat — Preheat your Blackstone or heavy griddle on high so it reaches a steady, very hot temperature.
- Sear steak and vegetables — Use a bit of oil and sesame oil on the hot surface to quickly sear the cubed steak and stir-fry the vegetables until everything is nicely browned. Keep the steak slightly pink inside for tenderness.
- Fry rice — Push cooked, cold rice onto the hot griddle, add a little oil, and toast the rice until it develops a toasty aroma. Mix in the steak and vegetables.
- Finish with eggs and sauce — Scramble eggs on the griddle, fold them into the rice, season with soy sauce, and adjust salt and flavorings. If you like the classic restaurant finish, add a small pinch of MSG.
- Serve — Serve hot straight from the griddle with optional side dishes.
Recipe FAQ
Yes. Fried rice stores and reheats well. Make a large batch for lunches or quick dinners throughout the week. Reheat gently in a hot pan or on the griddle with a splash of oil to revive texture.
Add vegetables like corn, asparagus, green beans, or edamame for more color and nutrition. Skip onions if you don’t like them. For heat, mix a little sriracha into the soy sauce or finish with a sprinkle of togarashi or crushed red pepper.
Absolutely. A heavy wok or large non-stick skillet over high heat works well. Cook in smaller batches to ensure the pan stays hot enough for proper searing and toasting of the rice.
Try this with Miso Soup or other light sides for a complete meal.
Serving Suggestions
- Fried pork dumplings
- Egg rolls
- Fried wontons
Beef Fried Rice
This beef fried rice is an easy, satisfying meal you can make on a griddle or in a hot wok. It’s perfect for busy weeknights and scales easily for larger crowds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 tablespoons canola oil, divided
- 1 teaspoon sesame oil
- 2 cups mixed peas and carrots
- ¼ cup finely diced onion
- 2 cups cubed steak
- 6 cups cold jasmine rice
- 4 tablespoons soy sauce (adjust to taste)
- 2 large eggs
- 1 teaspoon MSG (optional)
Instructions
- Preheat your gas griddle or heavy pan over high heat until very hot (10–15 minutes on a griddle). A properly preheated surface is key to good sear and toasty rice.
- Add 1 tablespoon canola oil plus a few drops of sesame oil. Stir-fry peas, carrots, onion, and the cubed steak, searing the steak on both sides until browned. Move cooked items to one side of the griddle or a warm tray to keep warm.
- Add the remaining tablespoon of canola oil and a few more drops of sesame oil to the hot surface. Spread the cold jasmine rice across the griddle and fry over high heat for about 3–4 minutes, allowing the rice to toast and separate.
- Stir the steak and vegetables back into the rice. Add soy sauce and stir thoroughly to distribute seasoning evenly.
- Scoop the rice to one side and quickly scramble the eggs on the empty space. When cooked, gently fold the eggs into the rice mixture.
- If using MSG, sprinkle it over the finished rice and stir to combine. Taste and adjust soy sauce or seasoning as needed.
- Serve hot straight from the griddle.
Notes
MSG is optional; it enhances that classic restaurant umami, but you will still have a flavorful dish without it. Use day-old cold rice for best results. Cook in batches if your cooking surface is small to maintain high heat.
Nutrition Information (per serving)
Calories: 495 · Total Fat: 18g · Saturated Fat: 5g · Unsaturated Fat: 11g · Cholesterol: 132mg · Sodium: 688mg · Carbohydrates: 52g · Fiber: 3g · Sugar: 3g · Protein: 29g
Nutrition data is an estimate. Consult a trusted source if you need exact values for medical reasons.
