Blackstone Griddle: Pork, Veggies, and Fried Rice

 

I thoroughly enjoy preparing meals on the Blackstone Griddle.  For this recipe, I used boneless pork chops and a variety of vegetables.  You can scale the amounts up or down for a meal for a few to a dining table full of guests.  My "secret" ingredient to flavor the pork, rice, AND veggies?  Lawry's Herb and Garlic with Lemon Marinade.  It adds a subtle flavor and you can add as much or little as you'd like.  Two other products that I heartily endorse are the Kinder's The Blend seasoning and Ben's Original Ready Rice (Jasmine). For cooking rice on the Blackstone, there's none better.  You don't have to prepare rice the day before and refrigerate; you can open the package and put it directly on the griddle and start cooking!

Again, I used vegetables I had on hand in the crisper drawer.  Choose your own favorites!

1 lb. boneless pork chops, cut into a small dice

Lawry's Herb and Garlic with Lemon Marinade

olive oil

1 large yellow onion, diced

1 large green bell pepper, seeded and diced

3-4 cups broccoli florets

1 medium zucchini, diced

1 medium yellow squash, diced

8 oz. baby portabella mushrooms, sliced

Kinder's Seasonings: The Blend

1 package Ben's Original Jasmine Ready Rice

1 egg, lightly beaten

1 cup frozen green peas, thawed

Place diced pork in a medium bowl and pour in enough marinade to coat the pieces.  Make sure you stir well.  Set aside while you prepare the vegetables.

When ready to begin cooking, preheat the griddle for 5 minutes or so.  Add a tablespoon or so of olive oil to the griddle and using a metal spatula, spread the oil into a thin layer.  The vegetables will take longer to cook than the diced pork, so add those to the griddle and, again using the metal spatula, spread the vegetables out into a single layer.  Season with The Blend.

Allow the vegetables to cook for 5 - 7 minutes on medium high heat tossing them occasionally with the spatula.  You want the vegetables to remain tender-crisp, not become mushy.  When the veggies are softened, reduce the heat on one burner to low and move the veggies to that end of the griddle to remain warm while you cook the pork and rice.

On the empty spot on the griddle, add the pork with marinade and quickly toss the pork while it cooks.  It won't take but a minute or so to cook.  When you have a nice color on the pork, slide the cooked pork to the opposite end of the griddle and reduce the heat.

Now it's time to cook the rice.  Put the rice directly from the package onto the griddle and use the metal spatula to break it up while it begins to cook. Add the peas and season with The Blend.  Let the rice cook for a minute or so and make an opening in the middle of the rice.  Pour in the beaten egg and stir quickly to cook the egg and to incorporate it into the rice and peas.

In short order, you'll be ready to remove all the cooked food onto a sheet pan to carry back inside.  Of course, you can place in individual serving pieces, but for me, the sheet pan is the easiest way to transport from Point A (the griddle) to Point B (your dining area).  

If you don't care for pork, you can certainly substitute chicken or beef or even tofu!  If you don't care for my choice of veggies, try asparagus, eggplant, or even beets!

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