This Teriyaki Steak Fried Rice on the Blackstone Griddle is a fresh take on classic fried rice. Cooking fried rice on the Blackstone makes it fast, flavorful, and easy to clean up—once you try it, you may not want to cook fried rice any other way.
If you’re new to cooking on a Blackstone, start with a simple recipe like hibachi-style fried rice—it’s one of my top recommendations. The griddle is incredibly versatile, and outdoor cooking makes weeknight dinners easier while keeping cleanup quick.
I use a 17-inch Blackstone for camping and a 36-inch at home for family meals. If you want to learn more about griddles and choosing accessories, check out a guide to griddles for tips on care and must-have tools.
A few accessories that make fried rice easier on the Blackstone are wide spatulas and a scraper for cleaning. I also recommend having a squirt bottle of oil handy—adding a little oil while cooking helps prevent the eggs from sticking.
Teriyaki Steak Fried Rice Ingredients:
- Eggs
- White rice – cooked and cooled; day-old rice works best
- Frozen peas and carrots
- Salt and black pepper
- Soy sauce
- Sesame oil
- Minced garlic
- Trimmed petite sirloin – or another steak, cut into small cubes
- Worcestershire sauce
- Montreal steak seasoning
- Yoshida teriyaki or other teriyaki marinade
- Sesame seeds for garnish
How To Make Teriyaki Steak Fried Rice On The Blackstone Griddle:
1. Make the marinade. Combine sesame seeds, Yoshida teriyaki (or your favorite teriyaki), a teriyaki marinade, and Worcestershire sauce in a container.
2. Prep the steak. Trim excess fat and dice the steak into small pieces. Add the steak to the marinade and refrigerate. Marinate overnight if possible, or at least a couple of hours.
3. Cook and dry the rice. Cook white rice a few hours before cooking the fried rice or the night before. Spread the cooked rice on a cookie sheet to cool and dry for an hour or two—this helps the rice fry up without getting mushy.
4. Prep the eggs and preheat the griddle. Whisk eggs with a splash of water for fluffiness and season with salt and pepper. Preheat your Blackstone to medium-high and add oil if needed.
5. Cook the steak. Use a slotted spoon to lift the steak from the marinade and place it on the hot griddle. Let it begin to sear and develop color.
6. Add the rice and vegetables. Push the steak to the side and spread the rice across the center of the griddle. Add frozen peas and carrots and minced garlic. Stir and move the rice and vegetables occasionally so they heat evenly.
7. Cook the eggs. Pour the egg mixture on a clean spot of the griddle. If the surface looks dry, add a little vegetable oil. Scramble the eggs until they’re partially set, then break them up and combine with the rice and vegetables.
8. Season the rice. Drizzle soy sauce and a little sesame oil over the rice and continue to toss and stir so flavors combine.
9. Combine everything. When the eggs are mixed into the rice and the steak is cooked through, combine the steak with the rice and cook briefly to marry the flavors.
10. Serve. Plate the fried rice and finish with a sprinkle of sesame seeds. Enjoy immediately.
Storage and Reheating
Store leftover fried rice in an airtight container in the refrigerator and eat within three days. Fried rice doesn’t freeze well. Reheat on the Blackstone or in a skillet over medium heat, or microwave with a damp paper towel over the bowl to retain moisture.
Serving Suggestions
Top fried rice with chili paste, sriracha, and sesame seeds. For extra richness, serve with a sunny-side-up egg on top. This dish pairs well with grilled or smoked mains and simple sides like grilled vegetables or a crisp salad.
Variations
- Char Siu (Chinese BBQ pork)
- Diced teriyaki chicken
- Sausage or pulled pork
- Shrimp or diced ham
- Cauliflower rice for a low-carb option
- Added diced onion, green onion, bell pepper, or shredded cabbage
- Use rice wine vinegar, ginger sauce, or yum yum sauce for different flavor profiles
Blackstone Fried Rice Recipes
The Blackstone griddle works with nearly any protein—beef sausage, teriyaki chicken, hibachi-style, spam, shrimp, ham, salmon, and smoked leftovers all make excellent fried rice variations.
What To Serve With Steak Fried Rice
Grilled or smoked mains: grilled burgers, bratwurst, grilled fish or shrimp, smoked chicken, smoked brisket, smoked turkey, or smoked pork chops.
Breads & sides: cheesy garlic pull-apart bread, smoked baked potatoes, air-fryer roasted potatoes, grilled corn on the cob, or grilled bacon-wrapped asparagus complete the meal.
Equipment
- Blackstone griddle
- Wide spatulas
- Mixing bowls
- Squirt bottle for oil
- Sharp knife and cutting board
- Serving platter
Teriyaki Steak Fried Rice On The Blackstone
Ingredients
- 12 eggs
- 3 cups cooked white rice
- 16 oz frozen peas and carrots
- Salt and pepper to taste
- Soy sauce and sesame oil
- Minced garlic
- 3 lb trimmed petite sirloin, diced
- Montreal steak seasoning
- Yoshida teriyaki and teriyaki marinade
- Worcestershire sauce
- Sesame seeds for garnish
Instructions
- Combine sesame seeds, teriyaki sauces, and Worcestershire sauce in a container.
- Dice and trim the steak, then add it to the marinade. Refrigerate for a few hours or overnight.
- Cook rice in advance and spread on a sheet to cool and dry for at least an hour.
- Remove steak from the marinade with a slotted spoon. Preheat the griddle to medium-high and oil lightly.
- Start the steak on the hot griddle. When it begins to sear, spread rice on the center, add frozen vegetables and garlic, and stir.
- Scramble eggs on another part of the griddle, then mix them into the rice when partially set. Add soy sauce and sesame oil to season.
- Combine the cooked steak with the rice, finish cooking briefly, then serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the griddle, in a skillet, or in the microwave with a damp paper towel to retain moisture.