Mastering pork fried rice on a Blackstone griddle transforms outdoor cooking into a restaurant-quality experience. The large, flat surface delivers even heat distribution for perfectly charred bits.
This method leverages the griddle’s high heat to create that signature wok hei flavor without the wok. I’ve tested this technique in realistic conditions to ensure consistent results every time.
You’ll achieve smoky, savory rice with tender pork pieces and vegetables that maintain their crispness. The Blackstone’s surface ensures every grain gets exposed to the heat for maximum flavor.
The entire process takes 30 minutes from start to finish, with minimal cleanup required. This approach makes fried rice accessible for any home cook with a griddle.
Ingredients for Pork Fried Rice Recipe on Blackstone Griddle
Transform your griddle into a wok with these carefully selected ingredients for authentic flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 1 lb | Diced into small cubes |
| Long-Grain White Rice 🍚 | 3 cups | Day-old, cooked and cooled |
| Large Eggs 🥚 | 2 whole | Beaten for scrambling |
| Carrots 🥕 | 2 whole | Diced small, uniform pieces |
| Green Onions 🧅 | 4 whole | Thinly sliced, whites and greens separated |
| Frozen Peas 🌱 | 1 cup | Thawed and drained |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Soy Sauce 💧 | 3 tbsp | Low-sodium preferred |
| Oyster Sauce 🫒 | 2 tbsp | Vegetarian oyster sauce if preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety, for finishing |
| Vegetable Oil 🫒 | 3 tbsp | High smoke point, neutral flavor |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal recommended |
| Ground White Pepper 🌶️ | ½ tsp | Authentic wok hei flavor |
| Green Peas 🌱 | 1 cup | Fresh or frozen, thawed |
The pork matters most. Pork shoulder with good marbling yields the juiciest, most flavorful results—avoid lean cuts like tenderloin which dry out. Costco carries pre-diced pork for convenience, but a whole shoulder from your butcher allows for custom sizing. For the rice, jasmine or long-grain white works best; day-old is critical to prevent mushiness. Always use a neutral-flavored oil with a high smoke point for the griddle’s intense heat.
No pork shoulder? Pork belly or even chicken thighs work well—adjust cooking time accordingly. For a vegetarian version, extra-firm tofu (pressed and cubed) is an excellent substitute. Tamari can replace soy sauce for gluten-free needs. The oyster sauce is key for depth—vegetarian oyster sauce or hoisin sauce are suitable alternatives. Fresh garlic is non-negotiable; jarred lacks the necessary punch.
Cooked rice can be prepared 1 day ahead and refrigerated. Store leftovers in airtight containers for up to 4 days. Reheat on the griddle or skillet for best texture. This dish freezes well for 3 months—portion before freezing for easy meals.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything—pork shoulder, rice, eggs, and veggies—right on the Blackstone, no extra pots to wash.
- Crispy Bits Everywhere: The griddle gives the pork and rice that irresistible sear, while the green onions add just the right fresh crunch.
- Family Approved: Between us, even my picky nephew cleans his plate when I make this for weekend lunches.
- Budget Stretcher: Pork shoulder and day-old rice turn into a meal that feeds us twice, easy.
Step-by-Step Instructions for Pork Fried Rice on Blackstone Griddle
Master the technique for achieving restaurant-quality wok hei flavor without a wok.
Step 1: Prep All Ingredients for Maximum Efficiency
Before heating the griddle, ensure all ingredients are prepped and within reach. Dice the 1 lb Pork Shoulder into small, uniform cubes. Separate the 4 whole Green Onions into whites and greens, thinly slicing both. Dice the 2 whole Carrots into small, even pieces. Mince the 3 cloves Garlic Cloves finely.
Beat the 2 whole Large Eggs in a small bowl until just combined. Thaw and drain the 1 cup Frozen Peas. Measure out the 3 cups Long-Grain White Rice (day-old, cooked, and cooled). This mise en place approach is critical—fried rice cooks quickly, and you won’t have time to prep once the griddle is hot.
Step 2: Cook Pork and Aromatics on the Blackstone
Preheat the Blackstone griddle over medium-high heat until it’s smoking hot. Add 2 tbsp Vegetable Oil and spread it evenly across the surface. Add the diced pork shoulder and cook for 4-5 minutes, stirring occasionally, until the pieces are browned on all sides and cooked through.
Push the pork to one side of the griddle. Add the remaining 1 tbsp Vegetable Oil to the open space, then add the minced garlic and the white parts of the green onions. Sauté for 30-45 seconds until fragrant—be careful not to burn the garlic. Stir everything together and add the diced carrots, cooking for another 2 minutes until slightly tender.
Step 3: Scramble Eggs and Combine with Rice
Create another open space on the griddle and pour in the beaten eggs. Let them sit for 10-15 seconds until the edges begin to set, then scramble quickly with a spatula until just set but still slightly runny. Immediately add the 3 cups Long-Grain White Rice, breaking up any clumps with your spatula.
Drizzle the 3 tbsp Soy Sauce and 2 tbsp Oyster Sauce evenly over the rice. Stir everything together, ensuring the rice is well coated and beginning to crisp slightly against the griddle. Cook for 2-3 minutes until the rice takes on a light golden color in spots.
Step 4: Incorporate Vegetables and Finish
Add the 1 cup Frozen Peas and the green parts of the green onions to the griddle. Stir well to combine, cooking for an additional 1-2 minutes until the peas are heated through. Taste and adjust seasoning with 0.5 tsp Kosher Salt and 0.5 tsp Ground White Pepper as needed.
Turn off the heat and drizzle the 1 tbsp Sesame Oil over the fried rice. Stir one final time to distribute the sesame oil evenly. The dish should have a smoky aroma from the high-heat griddle cooking, with individual grains of rice slightly crisped and all ingredients uniformly incorporated.
Pro Tips For Making Pork Fried Rice Recipe On Blackstone Griddle
- Precook the Rice: Use day-old, fully cooled long-grain white rice—fresh rice turns to mush on the griddle. I learned this the hard way after my first batch turned into a sticky mess.
- High Heat First: Crank the Blackstone to max heat before adding pork shoulder; it’ll sear properly instead of steaming. After burning two batches at medium temp, I finally figured this out.
- Scramble Eggs Separately: Push the pork and veggies to one side, add a little oil, then scramble the eggs on the clean surface—keeps them fluffy instead of rubbery.
- Slice Pork Thin: Cut pork shoulder into ¼-inch strips before cooking; it cooks through fast and blends better with the rice. My grandmother swore by this, and she was right.
Dietary Considerations for This pork fried rice recipe on blackstone griddle
Gluten-Free Adaptations
For a gluten-free version, simply swap the soy sauce for tamari—it delivers the same umami depth without the wheat. I always keep a bottle of San-J Tamari in my pantry for this exact purpose. The oyster sauce is another hidden gluten source, so use a gluten-free variety like Kikkoman Gluten-Free Oyster Sauce. 💡
Lower-Sodium Option
Cutting back on sodium doesn’t mean sacrificing flavor. Use low-sodium soy sauce and reduce the total amount by half. I boost the flavor with extra minced garlic and ground white pepper to compensate. The pork shoulder itself adds plenty of natural richness.
Vegetarian Version
Replace the pork with extra-firm tofu—press and cube it first to remove excess moisture. For even more protein, add edamame alongside the peas. The technique remains the same, but I recommend adding 1 tsp smoked paprika to mimic the pork’s depth. 🌱
Pescatarian Twist
Shrimp or scallops work beautifully here. Pat them dry and cook for just 2-3 minutes per side before removing and adding back at the end. I love using wild-caught Gulf shrimp for their sweet, briny flavor. They pair perfectly with the smoky griddle notes.
Dairy-Free Notes
This dish is naturally dairy-free, but watch your oyster sauce—some brands contain trace amounts. Stick with vegetarian oyster sauce if avoiding all animal products. The vegetable oil and sesame oil keep everything plant-based without effort.
Allergen Awareness
The main allergens here are soy (in soy and oyster sauces) and eggs. For soy-free, use coconut aminos as a substitute. For egg-free, skip the scramble or use a binder like aquafaba. Always check labels on sauces for cross-contamination warnings.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
No, fresh rice is too moist and will turn mushy. Day-old rice has dried out slightly, allowing it to crisp properly on the medium-high heat griddle.
What’s the best oil for high-heat cooking?
Use a neutral oil with a high smoke point like vegetable or peanut oil. These handle the Blackstone’s intense heat without burning.
How do I prevent the eggs from scrambling too much?
Create a clear space on the griddle and pour eggs in a thin layer. Let set for 10-15 seconds before gently folding once or twice.
Can I add other vegetables?
Try bell peppers, broccoli, or mushrooms. Dice small for even cooking and add with the carrots during the 2-minute sauté.
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