Griddle Fried Rice

Cracking an egg to cook on the flat-top grill before mixing it in with the rest of the fried rice.

Cooking for a crowd can be made easy with a flat top grill which is ideal for making large portions like this griddle fried rice. The rice gets a smokey quality from chopped bacon and a bit of heat from jalapeño peppers. There are plenty of veggies mixed in, making this a great side dish.

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

This recipe is a perfect use for leftover rice. If you are making rice specifically for this dish, the best results come when it is chilled and not overly moist. So, plan ahead and make it ahead of time.

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Looking across a flat top grill with a pile of fried rice with plenty of veggies.
It is best to used leftover rice that is at least a day old, so that there is not too much moisture.
Looking down onto a pile of griddle fried rice with zucchini, shredded carrots, and pieces of bacon.
This griddle fried rice gets smokey flavor from bacon and a touch of heat from jalapeño peppers.
Piles of carrots and bacon and onions and peppers cook on a flat top griddle.
Start by cooking the bacon to render its fat, then cook the peppers and onions.
Soy sauce being added to white rice on a flat top griddle.
Season the rice with soy sauce for added flavor and to help break up the grains.
Cracking an egg to cook on the flat-top grill before mixing it in with the rest of the fried rice.
Griddle fried rice is great option when cooking for a crowd outdoors that is easy and filling.

Griddle Fried Rice Recipe

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Cracking an egg to cook on the flat-top grill before mixing it in with the rest of the fried rice.
Cooking for a crowd can be made easy with a flat top grill which is ideal for making large portions like this griddle fried rice.
Preparation 15 minutes
Cook 25 minutes
Ready in 40 minutes
Servings 6 Servings
CourseDinner
InfluenceAsian
DifficultyBeginner
MethodStir Fry

Ingredients

  • 1/2 pound bacon diced
  • 1 cup shredded carrots
  • 1 zucchini diced
  • 1 red onion diced
  • 4 green onions (spring onions), sliced
  • 1 bunch cilantro chopped
  • 1 to 2 jalapeño finely diced
  • 6 cups cooked rice
  • soy sauce to taste
  • peanut oil, as needed
  • 6 eggs

Equipment

  • griddle

Directions

  • Preheat your griddle or flat-top grill with one side hot and the other medium-low.
  • To the hot 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.
  • Add the shredded carrots to the bacon and cook until they start to soften. Move the bacon and carrots to the cool side of the grill.
  • Add to the hot side with the bacon oil the zucchini, red onions, green onions, and cilantro. Off to the side add the jalapeño 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 mix and push to the cool side of the griddle.
  • 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.
  • Combine all the elements of the fried rice and stir to combine well. Taste and add additional soy or jalapeño as needed. Turn down the griddle.
  • On the cool side of the griddle add a little peanut oil. Crack the eggs and cook while stirring to create scrambled eggs. When starting to firm-up mix in with the fried rice where it will finish cooking. Serve immediately while hot.

Nutritional Information

Calories: 476kcalCarbohydrates: 51gProtein: 16gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 189mgSodium: 839mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 3454IUVitamin C: 12mgCalcium: 67mgIron: 2mg

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