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Blackstone Hibachi Fried Rice

Blackstone hibachi fried rice that delivers smoky, steakhouse-style char on a flat-top griddle. Day-old jasmine rice is toasted in butter, then tossed with soy-sesame seasoning, fluffy scrambled eggs, and crisp vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cooked jasmine rice
  • 3 cup cooked jasmine rice (day-old preferred) Use day-old for best dryness and crisping.
Butter and seasonings
  • 2 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
Eggs
  • 2 large eggs, beaten
Vegetables
  • 0.5 cup frozen peas and carrots, thawed
  • 3 green onions, sliced
  • 0.5 yellow onion, diced
Oil and seasoning
  • 2 tbsp avocado oil or vegetable oil
  • salt and black pepper to taste Add to taste at the end.
Serving
  • 1 yum yum sauce for serving (optional) Optional but recommended for classic flavor.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and cook vegetables
  1. Preheat your Blackstone griddle over medium-high heat for 5 minutes until evenly hot, so the surface is ready to crisp rice fast.
  2. Add avocado oil to the griddle and spread diced yellow onion and peas/carrots. Cook for 3–4 minutes, stirring occasionally, until onions are softened and lightly golden, then keep them moving to avoid burning.
Toast rice in butter
  1. Push vegetables to one side. Add butter to the open side and let it melt and bubble for about 30–60 seconds.
  2. Add cold day-old rice directly onto the butter, then press and spread flat. Let it cook undisturbed for 2 minutes until the bottom crisps for maximum texture.
  3. Drizzle soy sauce and sesame oil evenly over the rice. Sprinkle garlic powder and onion powder, then toss and stir-fry everything together for 2–3 minutes until evenly coated.
Scramble eggs and finish
  1. Push the rice mixture to the side. Scramble beaten eggs directly on the griddle for 1–2 minutes until just set but still soft.
  2. Fold scrambled eggs into the rice mixture and toss to combine, scraping through the bottom to lift any crisp bits.
  3. Top with sliced green onions, then season with salt and black pepper to taste and serve immediately with yum yum sauce if using.

Notes

Pro tip: spread the rice flat and let it sit undisturbed for the full 2 minutes so the bottom toasts instead of steaming. Store leftovers in the fridge up to 3 days and reheat in a skillet or on the griddle until hot; freezing is possible but may soften the crisp rice texture. For a gluten-free swap, use gluten-free soy sauce (and check yum yum sauce if needed).