Rice On Blackstone Food

BLACKSTONE FRIED RICE

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.

BLACKSTONE MUSHROOM AND KIMCHI FRIED RICE

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.