Blackstone Griddle: Fried Rice

 

I continue to enjoy experimenting with the Blackstone Griddle.  I served this delicious and easy fried rice with Beef and Broccoli.  The recipe for that dish is found HERE.

For me, the sauce absolutely MAKES the rice.  I've tried different amounts, but I think I finally have the perfect sauce.  

3 T. low sodium soy sauce

1 T. fish sauce

1 T. oyster sauce

1 t. sesame oil

1 t. minced garlic

1 t. grated ginger

Whisk together all ingredients and set aside.

I've found that the precooked packages of jasmine rice work best for fried rice.  I found this kind at Publix and it worked great! Open, empty into a bowl and break it apart with your fingers.  Refrigerate for a few hours until ready to cook.  Cold rice will cook better on the griddle.

I use the obligatory peas and carrots for taste and color.  Buy a bag of frozen peas/carrots and take out a cup or so when you're ready for a batch of fried rice.  I had frozen peas, but julienned carrots in the fridge.  That combination worked just fine.

And fried rice just isn't fried rice without scrambled eggs in the mix.  Break two into a small bowl and beat lightly with a fork.  Set aside and let's start frying that rice!

Heat the griddle to medium and lightly spray with non-stick spray.  Add the peas and carrots, spread them out and let them begin to cook, tossing with metal spatulas from time to time.  Let cook for 3 - 4 minutes and then move them to the cooler portion of the griddle.

Add a tablespoon or so of butter to the griddle and slowly pour on the beaten eggs.  The eggs will begin to cook as soon as they hit the hot griddle.  Using the metal spatula, toss or scramble the eggs.  When the eggs are cooked, move them over to the cooler portion of the griddle as well.  

Now add a few tablespoons of butter to the griddle and place the rice on the griddle.  Toss the rice as it cooks and begins to brown.  Slowly incorporate the eggs, peas, and carrots into the rice.  

Now make a well in the middle of the rice and slowly pour in the sauce.  Continue to stir the rice and vegetables together as the sauce thickens and coats the rice.  

Serve immediately.  Top with sesame seeds and/or thinly sliced green onions.

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