Blackstone Fried Rice Food
BLACKSTONE FRIED RICE
This fried rice is perfect if you like easy side dishes that the whole family will enjoy!
Provided by Wendy Polisi
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat your Blackstone to medium low and add the oil.
- Add the eggs, and cook until set, about 1 minute. Remove to a plate and chop.
- Add the bell pepper, onion, and carrots.
- Add 1 tablespoon of the soy sauce and ginger.
- Cook uncrisp-tendernder, about 3 to 5 minutes.
- Add the cooked rice, remaining 3 tablespoons soy sauce, sesame oil, and chili flakes.
- Cook for 3 minutes, stirring frequently.
- Add the egg and cook for 2 more minutes.
- Remove from heat and season to taste with salt and pepper.
- Top with scallions and sesame seeds if desired.
Nutrition Facts : Calories 213 kcal, Carbohydrate 35 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 555 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLACKSTONE MUSHROOM AND KIMCHI FRIED RICE
This griddle-cooked version of beoseot kimchi bokkeum bap (Korean for "mushroom kimchi fried rice") gets extra umami from a mix of mushrooms and a veggie boost from zucchini and carrots. Topped with a sunny egg, each bowl is an all-in-one meal that's super satisfying. The large surface area of a Blackstone® flat-top style griddle allows you to cook a big batch all at once, so it's an affordable way to feed a crowd with minimal effort. While the recipe doesn't take much work or time, we really encourage making the rice a day ahead. That way the gochujang-butter sauce will coat each grain evenly and the rice will crisp up for added texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
- Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
- Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
- Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.
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