Blackstone Shrimp Fried Rice Recipe

Blackstone Shrimp Fried Rice Square Image

Quick Blackstone Shrimp Fried Rice with juicy shrimp, veggies, and day-old rice—ready in 20 minutes on the flat-top griddle. Easy weeknight dinner or meal prep!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: Blackstone Shrimp Fried Rice

Servings:

Calories: 475kcal

Author: Julie Evink

Equipment

Ingredients

2 Tablespoons sesame oil
2 Tablespoons vegetable oil
½ cup onion diced
1 ½ teaspoons garlic minced
2 cups frozen peas and carrots
1 pound shrimp peeled and deveined
3 cups white rice cooked and cold
3 large eggs beaten
¼ cup soy sauce reduced sodium
green onions sliced, for garnish

Instructions

Preheat the Blackstone grill over medium low heat (approximately 350 degrees Fahrenheit).
Add the vegetable oil to the griddle and use your spatula to spread it around. Then add in the onions, garlic, and peas and carrots, mix onto the griddle on top of the vegetable oil. Sauté the vegetables for 3-5 minutes until soft.
Move the vegetables to the cooler side of the griddle and add the beaten eggs on the Blackstone griddle.
Scramble the eggs on the griddle. Move the eggs to the cooler side of the griddle with the vegetables.
Add the shrimp and sauté for 1-2 minutes until the shrimp is pink and cooked through. Move the shrimp to the cooler side of the griddle with the eggs and vegetables.
Pour the cooked rice onto the griddle and top it with the sesame oil and soy sauce.
Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned.
Mix together shrimp, veggies, eggs and rice.
Serve immediately while warm and enjoy!

Notes

Fridge: Store leftover shrimp fried rice in an airtight container for up to 4 days.

Freezer: You can freeze leftovers once they have cooled completely and store

Reheat leftovers covered on the stovetop or in the microwave until hot through. You can add some water or broth to keep the rice from drying out.

Nutrition