My Blackstone griddle brings restaurant-quality fried rice to the backyard with smoky depth you can’t achieve indoors.
This method uses high heat and a large surface to create perfectly charred bits of pork and vegetables while keeping the rice tender. The flat top mimics a wok’s intensity without the constant stirring.
You’ll get that signature wok hei flavor—slightly smoky, deeply savory—with each bite. The pork stays juicy, the eggs fluffy, and the rice never mushy.
Ready in under 30 minutes, this proves outdoor cooking isn’t just for burgers. The griddle’s even heat ensures every ingredient cooks perfectly.
Ingredients for Pork Fried Rice Recipe Blackstone
Pantry staples meet griddle magic. Simple ingredients, restaurant-quality flavor every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, chilled preferred |
| Pork Shoulder 🥩 | ¾ lb | Diced into small cubes |
| Large Eggs 🥚 | 3 whole | Lightly beaten for scrambling |
| Carrots 🥕 | 2 whole | Julienned or finely diced |
| Frozen Peas 🌱 | 1 cup | Thawed and drained |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Soy Sauce 💧 | 3 tbsp | Low-sodium preferred |
| Oyster Sauce 🫒 | 1 tbsp | Optional but recommended |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Vegetable Oil 🫒 | 3 tbsp | High smoke point for griddle |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground White Pepper 🌶️ | ¼ tsp | Authentic wok hei flavor |
The pork is key here—pork shoulder stays juicy and chars beautifully on the Blackstone. Costco has great pre-diced options if you’re short on time. For the rice, day-old and chilled is non-negotiable (fresh rice turns to mush). Jasmine or long-grain white work best. Don’t skip the high-smoke-point oil—avocado or peanut oil are solid choices too if you’ve got them.
No pork shoulder? Ground pork or even chicken thighs work in a pinch. Want extra veggies? Toss in bell peppers or snap peas (just slice them thin so they cook fast). Tamari instead of soy sauce for gluten-free. The oyster sauce adds depth, but hoisin or fish sauce can sub if needed. Fresh ginger is ideal, but ground ginger at half the amount works too.
Fried rice keeps 3-4 days in the fridge, but it’s best fresh off the griddle. Leftovers reheat well in a skillet—add a splash of water to loosen. Freezing isn’t ideal (the rice gets soft), but you can freeze the cooked pork separately for up to 3 months.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything onto the Blackstone and let it work its magic—no extra pots, no mess, just flavor.
- Umami Bomb: The pork shoulder caramelizes with the rice, and the peas add that perfect pop of sweetness.
- Feeds a Crowd: I made this for a weekend brunch and had zero leftovers—everyone went back for seconds.
- Budget Stretch: A little pork shoulder goes a long way, and frozen peas keep it cheap without sacrificing taste.
Step-by-Step Instructions for Pork Fried Rice Blackstone
Here’s the method. Straightforward, tested, works every time.
Step 1: Prep Ingredients and Heat the Blackstone
Begin by dicing the 0.75 lb pork shoulder into small cubes and julienning the 2 whole carrots. Thinly slice the 4 whole green onions, keeping white and green parts separate. Mince the 3 cloves garlic cloves and grate the 1 tbsp fresh ginger. Lightly beat the 3 whole large eggs in a bowl.
Heat your Blackstone griddle over medium-high heat for 10 minutes until it’s ripping hot. Add 2 tbsp vegetable oil and spread it evenly across the surface. The oil should shimmer but not smoke—this is your cue that the surface is ready for cooking.
Step 2: Cook Pork and Vegetables
Add the diced pork shoulder to the griddle and cook for 5-6 minutes, stirring occasionally, until it’s browned on all sides and cooked through. Push the pork to one side of the griddle and add the remaining 1 tbsp vegetable oil to the empty space.
Add the julienned carrots, 1 cup frozen peas, minced garlic, and grated ginger to the griddle. Stir-fry for 3-4 minutes until the carrots begin to soften and the garlic becomes fragrant. Combine with the pork and season with 0.5 tsp kosher salt and 0.25 tsp ground white pepper.
Step 3: Scramble Eggs and Combine
Push all the pork and vegetables to one side of the griddle. Pour the beaten eggs onto the empty space and scramble quickly with a spatula. Cook for 1-2 minutes until the eggs are just set but still slightly runny—they’ll finish cooking when combined with the hot rice and pork.
Add the 4 cups cooked white rice to the griddle, breaking up any clumps with your spatula. Distribute it evenly and press down lightly to ensure maximum contact with the hot surface. This step is crucial for achieving that coveted wok hei flavor on your Blackstone.
Step 4: Season and Finish
Drizzle the 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil evenly over the rice mixture. Stir everything together thoroughly, ensuring the rice is well-coated with the sauces and evenly distributed with the pork, vegetables, and eggs.
Cook for an additional 2-3 minutes, stirring constantly, until everything is heated through and the rice begins to develop a slight crispiness on the bottom. Taste and adjust seasoning if needed. The final dish should have a beautiful caramelized appearance with bits of crispy rice.
Garnish with the sliced green onions and serve immediately while hot. Each bite should deliver a perfect balance of smoky, savory, and slightly sweet flavors with a satisfying texture contrast.
Pro Tips For Making Pork Fried Rice Recipe Blackstone
- Chill the Rice: Use day-old, refrigerated rice—fresh rice is too moist and will turn to mush on the Blackstone. I learned this the hard way after my first batch came out gummy.
- Pre-cook the Pork: Par-cook the pork shoulder in small batches first, then set aside. Tossing raw pork straight into the veggies steams everything instead of searing.
- Skip the Thaw: Toss frozen peas directly onto the griddle—they’ll warm through in seconds without turning to mush. Thawing first just makes them soggy.
- Push and Scramble: Move the rice to one side of the Blackstone, scramble the eggs on the other, then mix. Doing it this way keeps the eggs fluffy instead of rubbery.
Wine and Beer Pairings for These Flavors
Crisp Whites
For a refreshing contrast to the smoky pork, I love a dry Riesling from Washington state. Its bright acidity and citrus notes cut through the richness while complementing the ginger and garlic. Chateau Ste. Michelle makes a reliable option that’s easy to find at New Seasons Market. 🍷
Light Reds
A chilled Pinot Noir from Oregon’s Willamette Valley offers earthy notes that pair beautifully with the charred pork. The red fruit flavors don’t overpower the dish. Look for Domaine Drouhin or A to Z Wineworks for quality bottles.
Asian inspired beer
For beer lovers, a Sapporo or Asahi lager provides a crisp, clean finish that refreshes your palate between bites. The light body won’t compete with the bold flavors of your fried rice. Serve it ice-cold for the best experience. 🍺
Wheat Beers
A Hefeweizen with its banana and clove notes adds a fun contrast to the savory dish. Widmer Brothers from Portland makes a great local option. The light effervescence helps cleanse your palate.
The citrusy profile actually enhances the soy and sesame flavors in the dish.
Cider Option
For a non-grape option, try a dry hard cider like Virtue Cider from Michigan. The apple notes complement the carrots in the fried rice while the acidity balances the richness. It’s my go-to when I want something different. ✨
Nutrition Facts
Frequently Asked Questions
What’s the best oil for cooking on a Blackstone?
Use a high smoke point oil like vegetable, peanut, or avocado oil. They handle the intense heat without burning, ensuring clean flavor in your dish.
Why use day-old rice for fried rice?
Day-old rice is drier and less sticky, preventing mushiness when stir-fried. Fresh rice contains too much moisture and will turn gummy on the griddle.
How do I prevent the eggs from overcooking?
Scramble them quickly on the griddle for 1-2 minutes until just set. They’ll finish cooking when mixed with the hot rice and pork, staying fluffy.
Can I substitute proteins in this recipe?
Yes! Try chicken thighs, shrimp, or even tofu. Adjust cooking times—shrimp takes 2-3 minutes, tofu needs 5-6 minutes to crisp.
- Pork Liempo Recipe with Sauce: Garlicky Vinegar Braise with Crispy Edges - November 3, 2026
- Pork Loin Roast Recipe With Coke: Soda-Braised Sweet and Tender Succulence - November 3, 2026
- Pork Menudo Recipe Panlasang Pinoy: Hearty Tomato-Based Stew With Potatoes and Carrots - November 3, 2026