Cooking for a crowd can be made easy with a flat top grill which is ideal for making large serve sizes like this griddle fried rice.

This recipe includes a range of vegetables but can be adjusted for whatever you have left in your cooler or fridge. Other options may include bell peppers, bok choy, broccoli, and green beans.

This recipe is perfect for leftover rice, but if you are making specifically for fried rice the best results come when it is chilled and not overly moist. 

Recipe Directions

1. Preheat your griddle or flat-top grill with one side hot and the other medium-low.

2. To the hots side of the grill add the diced bacon. Stir while cooking, the rendering of the bacon will be the fat that the fried rice cooks in.

3. Add the shredded carrot to the bacon and cook until it starts to soften them move the bacon and carrot to the cool side of the grill.

4. Add to the hot side with the bacon oil the zucchini, red onion, green onions, and cilantro. Off to the side add the jalapeno to cook by itself, use as much as desired to your personal heat preference. Stir occasionally to ensure all the vegetables are cooked evenly. Combine with the bacon miz and push to the cool side of the griddle.

5. Add the rice and break up gently. Drizzle with the soy sauce to add some moisture then stir again. This addition will help it break up even more. Continue to stir and fry until heated through.

6. Combine all the elements of the fried rice and stir to combine well. Taste and add additional soy or jalapeno as needed. Turn down the griddle.

7. On the cool side of the griddle add a little additional oil. Crack the eggs and cook with a string nothing to create a scrambled egg look. When starting to firm-up mix in with the fried rice where it will finish cooking. Serve immediately while hot.