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Flavorful Blackstone Hibachi Fried Rice Recipe with Fresh Vegetables Easy and Delicious

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A quick and easy hibachi-style fried rice loaded with fresh vegetables, cooked on a Blackstone griddle or skillet for a smoky, savory flavor. Perfect for casual gatherings and adaptable to various dietary preferences.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old, cold; about 400g)
  • 2 large eggs, beaten (room temperature for better mixing)
  • 2 tablespoons vegetable oil (or canola oil for high heat tolerance)
  • 1 cup diced carrots (about 130g)
  • 1 cup chopped green beans (trimmed, about 100g)
  • 1/2 cup diced yellow onion (about 75g)
  • 1/2 cup chopped scallions (green parts only)
  • 1/2 cup sliced mushrooms (button or cremini; optional)
  • 1/2 cup diced zucchini
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of salt
  • Optional garnishes: toasted sesame seeds, extra chopped scallions, thinly sliced red chili

Instructions

  1. Prep your ingredients by washing and chopping all vegetables into uniform bite-sized pieces. Beat the eggs lightly in a bowl. Ensure rice is cooked and fully cooled, preferably day-old rice.
  2. Preheat your Blackstone griddle or pan over medium-high heat until hot but not smoking. Add 1 tablespoon of vegetable oil and spread evenly.
  3. Add diced carrots and green beans first. Stir frequently and cook for 5-7 minutes until tender but still slightly crunchy. Then add onions, mushrooms, and zucchini. Sauté until fragrant and lightly browned. Season with salt and pepper.
  4. Push vegetables aside to create a well in the center of the griddle. Add remaining 1 tablespoon of oil and pour in beaten eggs. Let sit for 20 seconds, then scramble gently until just cooked but still moist. Mix eggs with vegetables.
  5. Add cold jasmine rice to the griddle, breaking up clumps with a spatula. Stir well to combine rice with eggs and vegetables. Flatten rice and let cook undisturbed for 1-2 minutes to get a slight crisp on the bottom. Stir and repeat once or twice.
  6. Drizzle soy sauce and oyster sauce evenly over the rice. Stir constantly to coat every grain. Add toasted sesame oil last to lock in aroma. Taste and adjust seasoning with salt and pepper if needed.
  7. Toss in chopped green parts of scallions, stir quickly, then turn off heat. Residual warmth will soften scallions while keeping flavor bright.

Notes

Use day-old chilled rice to prevent mushiness. Add toasted sesame oil near the end to avoid burning. Avoid overcrowding the griddle to maintain crisp texture. Scramble eggs separately before mixing to avoid mushiness. For gluten-free, substitute soy sauce with tamari and oyster sauce with mushroom-based alternative. For vegan, omit eggs or use scrambled tofu and replace oyster sauce accordingly. If rice feels dry, sprinkle a teaspoon of water before the last stir to add steam and fluffiness.

Nutrition

Keywords: Blackstone, hibachi, fried rice, fresh vegetables, easy recipe, quick meal, grilled rice, savory, smoky, backyard cooking

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