If you love takeout but want something more affordable and filling, this Blackstone Steak Fried Rice is a must-try. It’s made with simple ingredients, uses leftover rice, and cooks fast on the griddle. Perfect for feeding a hungry family without overspending.
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Why You’ll Love Blackstone Steak Fried Rice!
This Blackstone Steak Fried Rice has become one of our favorite ways to stretch a pound of steak into a full meal. It feels like takeout, but it feeds the whole family for a fraction of the cost. I love making it when we have leftover rice in the fridge because it comes together fast and there’s barely any prep.
We’ve tested this with sirloin and flank steak, and both worked great on the griddle. It’s one of those simple Blackstone recipes that’s easy to adjust based on what you already have! Skip take out and make Steak Fried Rice at home.
If your family love this Steak Fried Rice, then I am sure they will love this Blackstone Beef Stir Fry! Make sure to also check out Best Blackstone Steak Recipes (Best Cuts, Temps & Seasoning Ideas) Series or these Easy Blackstone Steak Dinner Recipes.
Recipe Snapshot
- Budget-Friendly: Uses 1 lb of steak and stretches it with rice and veggies
- Family-Tested: Kid-approved flavors with simple seasoning
- Real-Life Prep Time: 25–30 minutes
- Method: Blackstone griddle (flat top grill)
- Freezer-Friendly: Yes (great for meal prep)
- Best For: Busy weeknights, backyard cookouts, using leftover rice
Ingredients
- Strip Steak – You can also use Skirt, flank or sirloin steak to make this dish. Sirloin is usually the most budget-friendly option and still tender. Slice against the grain for the best texture.
- Butter – Adds flavor and helps brown the steak and rice. You can substitute oil if needed.
- Salt & Black Pepper – Simple seasoning to enhance the steak’s flavor.
- Frozen Peas and Diced Carrots blend – An affordable, time-saving veggie mix. No chopping required and cooks quickly on the griddle.
- Large Eggs – Adds protein and classic fried rice texture. Beat before adding for even scrambling.
- Cooked Rice Cold – Day-old rice works best. Cold rice prevents mushy fried rice and gives better browning.
- Green Onions – Adds fresh flavor and color at the end. Optional, but highly recommended.
- Sesame Seeds – Simple garnish that adds light crunch and nutty flavor.
- Soy Sauce – The main flavor base for the sauce. Use low-sodium if preferred.
- Sesame Oil – Adds authentic fried rice flavor. A little goes a long way.
- Honey – Balances the saltiness of the soy sauce with mild sweetness.
- Ground Ginger – Adds warm flavor without needing fresh ginger. You can substitute fresh if you have it.
How to Make Blackstone Steak Fried Rice
Step 1 – Preheat the Blackstone grill over medium low heat (approximately 350 degrees F).
Step 2 – Place saran wrap over the beef and pound it on each side with a meat tenderizer. Try off any fat and cut the beef into approximately 1.5 inch strips.
Step 3 – Whisk together the sauce ingredients in a small bowl. Set aside.
Step 4 – Add the butter to the hot griddle and use your spatula to spread it around. Place the beef on the grill on top of the butter, season it with salt and pepper and sauté until the beef is cooked through (4-6 minutes on each side). Push the steak to a cooler side of the grill.
Step 5 – Then add in the peas and carrots mix to the flat top griddle. Sauté the vegetables for 3-5 minutes until the vegetables are soft.
Step 6 – Move the vegetables to the cooler side of the griddle and then 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.
Step 7 – Then pour the cooked rice onto the griddle and spread it out on the griddle. Pour the sauce mixture on top.
Step 8 – Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned (tossing the rice frequently) over medium heat.
Step 9 – Reduce the heat down on the griddle. Then toss together the beef, veggies, scrambled eggs and rice.
Step 10 – Serve immediately while warm topped with the sesame seeds and green onions. Enjoy!
Tips for Success
- Cold rice is key – Fresh rice gets mushy. Leftover rice gives you that classic fried rice texture.
- Cook in sections – Keeping ingredients separate on the griddle prevents overcooking.
- Don’t overcrowd the griddle – If doubling, cook in batches for the best texture.
- Taste before serving – Add a splash of soy sauce if your family prefers a stronger flavor.
This recipe has been tested using sirloin and flank steak, and both hold up well on the griddle without becoming tough.
Variations & Substitutions
- Swap the steak – Use diced chicken, shrimp, or even leftover grilled meat.
- Make it spicy – Add red pepper flakes or a drizzle of sriracha.
- Add more veggies – Mushrooms, zucchini, corn, or broccoli cook well on the Blackstone.
- Lower sodium option – Use low-sodium soy sauce.
- Honey Substitute – Brown sugar works as a substitute.
Storage & Freezer Instructions
- Refrigerator: Store leftover fried rice in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 2 months. Let thaw overnight in the fridge.
- Reheating: Reheat on a skillet for best texture or microwave in 30-second intervals until heated through.
This is a great meal prep option because it reheats well and stretches into multiple lunches.
FAQs
Yes. Use a large skillet or wok over medium-high heat and follow the same steps.
Cold rice is drier, which prevents clumping and gives you the best texture.
Sirloin is budget-friendly and tender. Flank and skirt steak also work well.
If needed, spread fresh rice on a baking sheet and refrigerate for at least 30–60 minutes before cooking.
Don’t overcook it, and slice against the grain after cooking if you prefer smaller pieces.
Blackstone Steak Fried Rice
Ingredients
- 1 lb Strip Steak or skirt, flank or sirloin
- 1 Tablespoon Butter
- 1/2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup frozen peas and diced carrots blend
- 3 large eggs lightly beaten
- 4 cups cooked rice cold – leftovers rice works the best
- 3 green onions sliced for serving
- 1 Tablespoon Sesame Seeds for serving
- For the Sauce:
- ¼ cup Soy Sauce
- 2 teaspoons Sesame Oil
- 1 Tablespoon Honey
- ¼ teaspoon Ground Ginger
Instructions
- Preheat the Blackstone grill over medium low heat (approximately 350 degrees F).
- Place saran wrap over the beef and pound it on each side with a meat tenderizer. Try off any fat and cut the beef into approximately 1.5 inch strips.
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Add the butter to the griddle and use your spatula to spread it around. Place the beef on the grill on top of the butter, season it with salt and pepper and sauté until the beef is cooked through (4-6 minutes on each side). Push the steak to a cooler side of the grill.
- Then add in the peas and carrots mix. Sauté the vegetables for 3-5 minutes until the vegetables are soft.
- Move the vegetables to the cooler side of the griddle and then 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.
- Then pour the cooked rice onto the griddle and spread it out on the griddle. Pour the sauce mixture on top.
- Sauté the rice on the griddle for 3-4 minutes until heated through and slightly browned (tossing the rice frequently.
- Reduce the heat down on the griddle. Then mix together the beef, veggies, eggs and rice.
- Serve immediately while warm topped with the sesame seeds and green onions. Enjoy!
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If you’re looking for a way to turn simple ingredients into a meal that feels special, this Blackstone Steak Fried Rice is a great one to keep in your rotation. It’s filling, flexible, and a smart way to stretch steak into a dinner that feeds everyone.
Whether you’re cooking outside on the griddle or using up leftovers during the week, this recipe makes dinnertime easier — and that’s always a win. If you try it, I’d love to hear how your family liked it and what variations you added!
