Blackstone Pork Fried Rice
Perfect pork fried rice on your Blackstone griddle with restaurant-quality wok hei flavor. Tender pork, fluffy rice, and crispy edges you can't get indoors!
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
Day-old rice is essential for proper texture. Buttermilk brine makes incredibly tender pork. Don't skip the garlic butter well technique—it's what gives this restaurant-quality flavor!