Last summer, my buddy Mike came over for a backyard barbecue and brought his fancy new Blackstone griddle. Now, I'll be honest—I was skeptical at first. "It's just a big flat piece of metal," I thought. But then he whipped up this incredible Blackstone pork fried rice that had me questioning everything I thought I knew about outdoor cooking. The rice was perfectly separated, the pork was tender as butter, and the whole thing had this amazing smoky flavor that you just can't get from your kitchen stovetop. I practically begged him for the recipe, and after months of tweaking and perfecting it, I've got something even better to share with you.
Why You'll Love This Recipe
- Restaurant-quality results at home using professional techniques like buttermilk brining and zone cooking
- No more mushy rice disasters thanks to the day-old rice preparation method
- Incredibly tender pork that'll have your family asking "how'd you do that?"
- Quick 15-minute cook time once you've got everything prepped (trust me, the prep is worth it)
What Makes This Different From Other Fried Rice Recipes
Look, I've tried probably twenty different fried rice recipes over the years, and most of them are... well, let's just say they're not winning any awards. The biggest problem? Everyone treats fried rice like it's some quick weeknight meal you can throw together with whatever's in your fridge. Wrong!
The secret sauce here is all about preparation and technique. We're talking day-old rice (and I mean it—no shortcuts!), buttermilk-brined pork that's so tender it practically melts in your mouth, and zone cooking on your Blackstone that would make a hibachi chef proud. My wife Sarah was skeptical when I told her we needed to start the rice a day ahead, but after that first bite, she was a believer.
Ingredients
For the pork brine:
- 2 cups buttermilk
- 3 tablespoon kosher salt
- 1 lb pork tenderloin or boneless chops, cut into ½-inch pieces
For the rice base:
- 4 cups cooked jasmine rice (prepared 1 day ahead and chilled)
- 2 tablespoon chicken bouillon powder (mixed into rice cooking water)
For the stir-fry:
- 3 tablespoon avocado oil or peanut oil, divided
- 1 medium yellow onion, diced
- 1 cup frozen peas and carrots
- 4 cloves garlic, minced
- 3 tablespoon butter
- 3 large eggs, beaten
- 4 green onions, sliced (white and green parts separated)
For the sauce:
- 3 tablespoon soy sauce (start with 2 tbsp, add more to taste)
- 2 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon white pepper
- Salt to taste
How to Make the Best Blackstone Pork Fried Rice
Day 1: The Foundation Work
1. Prepare your rice foundation (and yes, this is non-negotiable): Cook that jasmine rice with chicken bouillon according to package directions. Here's the crucial part—spread the hot rice thinly on a parchment-lined baking sheet, fluff it with a fork, and refrigerate it uncovered overnight. I know it seems like extra work, but this is what separates restaurant-quality fried rice from the soggy mess most people make at home.
2. Brine the pork (12-24 hours ahead): Combine buttermilk and kosher salt in a bowl. Add your diced pork, making sure every piece is completely covered. Pop it in the fridge for 12-24 hours. This technique came from a chef friend of mine who worked at a high-end steakhouse, and it's absolutely game-changing.
Day 2: The Main Event
3. Setup and preheat: Remove the pork from the brine and pat it completely dry—I mean really dry. Break up any rice clumps with your hands (it's therapeutic, trust me). Preheat your Blackstone griddle to 350°F for 15-20 minutes. Have all your ingredients prepped and ready because once you start cooking, things move fast!
4. Cook the pork: Add 1 tablespoon oil to the hot griddle. Cook those brined pork pieces in a single layer for 3-4 minutes until they're golden brown and cooked through. Transfer them to a cooler zone of the griddle to keep warm. The buttermilk brine will have done its magic—you'll see.
5. Prepare the vegetables: Add another tablespoon of oil to the griddle. Cook the onions for 2-3 minutes until they're translucent, then add the frozen peas and carrots. Cook for 2 minutes more until heated through. Push the vegetables to one side of the griddle.
6. Master the rice technique (this is where the magic happens): Add the remaining oil to the empty griddle space. Add your cold rice in a single layer—and here's the key—don't stir it immediately! Let the rice sit undisturbed for 1 minute to develop that crispy bottom. Create a well in the center of the rice, add the butter and minced garlic. Let the butter melt and garlic bloom for 30 seconds. The smell alone will drive you crazy.
7. Integrate and season: Gently fold the garlic butter throughout the rice using metal spatulas. Add the cooked pork back to the rice mixture along with the white parts of the green onions. Pour the soy sauce down the sides of the griddle (not directly on the rice) to create that toasted flavor that makes all the difference.
8. Finish with eggs: Push the rice mixture to one side. Pour the beaten eggs onto the empty griddle space and let them set for 30 seconds. Gently scramble the eggs, then fold them into the rice mixture. Add the oyster sauce if you're using it.
9. Final touches: Remove from heat and immediately drizzle with sesame oil. Add white pepper and the green parts of the scallions. Taste and adjust seasoning with additional soy sauce if needed. This is your moment to shine—season it like you mean it!
Recipe Variations & Substitutions
Can't find pork tenderloin? No worries—chicken thighs work beautifully with this buttermilk brine technique. Just cut them into similar-sized pieces and follow the same timing.
For my vegetarian friends (looking at you, cousin Jenny), you can skip the pork entirely and add extra vegetables like bell peppers, mushrooms, or snap peas. The rice technique stays the same, and it's still absolutely delicious.
Don't have buttermilk? You can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes, and you're good to go. It's not exactly the same, but it'll do in a pinch.
Serving Suggestions
This fried rice is fantastic on its own, but if you want to go all out, whip up some homemade yum yum sauce (mayo, ketchup, rice vinegar, garlic powder, and paprika). It's like having your own hibachi restaurant in your backyard.
I also love topping it with crispy fried shallots or toasted sesame seeds for extra crunch. My kids go absolutely nuts for it when I add some sriracha on the side—not too much, mind you, but just enough to give it a little kick.
For a complete meal, serve it alongside some grilled vegetables cooked on the same griddle. Zucchini, bell peppers, and onions work great. Keep it simple and let the fried rice be the star of the show.
Storing Instructions
Leftovers (if there are any) will keep in the refrigerator for up to 3 days. The trick to reheating is to add a splash of water or chicken broth to prevent it from drying out. You can use your griddle again, or just pop it in the microwave for 60-90 seconds. It won't be quite as crispy as fresh, but it's still pretty darn good.
FAQ
Q: Can I use a regular skillet instead of a Blackstone griddle? A: Absolutely! While the Blackstone gives you that awesome flat-top restaurant experience, a large skillet or wok will work just fine. You might need to cook in batches to avoid overcrowding, but the technique remains the same. Just make sure your pan is really hot before you start.
Q: How important is the day-old rice really? A: It's absolutely crucial—this isn't me being picky, it's science! Fresh rice has too much moisture and will turn mushy when you stir-fry it. The overnight cooling process allows the starch molecules to firm up, giving you those perfect separate grains. I've tried shortcuts, and they never work out.
Q: Can I skip the buttermilk brine? A: You can, but you'll be missing out on incredibly tender pork. If you're really in a hurry, at least season the pork with salt and pepper 30 minutes before cooking. But honestly, once you try the buttermilk brine, you'll never go back to regular pork preparation.
Q: What if I don't have frozen peas and carrots? A: Fresh vegetables work great too! Just adjust the cooking time accordingly. Fresh peas need about 2-3 minutes, while fresh carrots might need 4-5 minutes depending on how thick you cut them. Frozen is just more convenient and works perfectly fine.
Q: Why does the recipe call for adding soy sauce to the sides of the griddle? A: This is a professional technique that creates a deeper, more complex flavor. When the soy sauce hits the hot griddle surface, it caramelizes slightly and creates that "wok hei" flavor that you get in good Chinese restaurants. It's one of those little details that makes a huge difference.
Q: Can I make this recipe vegetarian? A: Absolutely! Just skip the pork and add extra vegetables like mushrooms, bell peppers, or tofu. The rice technique and all the flavouring stays the same. My vegetarian neighbor tried it this way and said it was the best fried rice she'd ever had.
OTHER RECIPES YOU'LL LOVE
Blackstone Pork Fried Rice
Ingredients
- 2 cups buttermilk + 3 tablespoon kosher salt for brine
- 1 lb pork tenderloin diced
- 4 cups day-old jasmine rice cooked with 2 tablespoon chicken bouillon
- 3 tablespoon avocado oil divided
- 1 medium yellow onion diced
- 1 cup frozen peas and carrots
- 4 cloves garlic minced
- 3 tablespoon butter
- 3 large eggs beaten
- 4 green onions sliced
- 3 tablespoon soy sauce
- 2 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce optional
- 1 teaspoon white pepper
Instructions
- Day ahead: Brine pork in buttermilk mixture 12-24 hours. Cook rice with bouillon, spread on sheet, refrigerate overnight.
- Preheat griddle to 350°F. Pat pork dry, break up rice clumps.
- Cook pork in 1 tablespoon oil until golden, move to cooler zone.
- Cook onions and peas/carrots in 1 tablespoon oil, push aside.
- Add remaining oil, then rice. Don't stir for 1 minute. Create well, add butter and garlic.
- Fold garlic butter through rice, add pork and white parts of green onions.
- Pour soy sauce down griddle sides, not on rice.
- Scramble eggs separately, fold into rice mixture.
- Finish with sesame oil, white pepper, and green onions.
Notes
This recipe has completely changed how I think about fried rice. What started as a skeptical attempt to recreate my buddy's dish turned into something that's become a regular weekend tradition at our house. The kids request it constantly, and I've caught my wife sneaking leftovers straight from the fridge at midnight (though she denies it).
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