Everyone loves it when the griddle gets fired up to make fried rice. It is such an easy, versatile, and savory meal.
Using ground beef gives you so many options for flavoring. That is why I had so much fun developing an Asian inspired seasoning for this recipe.
Recipe Highlights
Beyond the recipe: Doing griddle fried rice is so budget-friendly that you can customize it with what you have. Use some leftover chicken to make our chicken fried rice. You can take this classic recipe to a whole new level by using Wagyu ground beef like in our sliders.
Equipment you will need: Outdoor griddle, large spatula, a scraper, and BBQ tongs.
Time for this recipe: This is the best. You’re eating in 30 minutes.
Servings: 6 people.
Umami seasoning
This griddle fried rice uses the same technique as our street tacos to cook and season the ground beef. Heck, if you want you can use our taco seasoning to make it southwestern fried rice.
I wanted to make a homestyle umami seasoning with its sweet and salty flavor for this recipe. Most importantly, I kept it simple with common spices. 🤫 They’re probably hiding in the cupboard or pantry. My Asian seasoning complements all the other ingredients.
We have some other beef seasoning blends you can use on the ground beef as well. Use the seasoning from the ground beef in the air fryer recipe for a light smoky flavor. For a little more zip, the burger dog on the griddle seasoning has black pepper.
Keep reading down to the recipe card for the deets for my Asian inspired umami seasoning.
Pro Tips
No need to over-complicate the recipe with a ton of ingredients. Ground beef, umami seasoning, veggies, and rice are all you need. All these ingredients make for a pleasing and flavorful griddle fried rice. You can use fresh veggies or go for frozen. We found the frozen veggies still had a nice little snap, even after being defrosted and cooked on the griddle. Remember to go easy on the soy sauce as it packs quite a flavor punch.
Ingredients
One of the key ingredients to a successful fried rice is using day-old white rice. I have some notes on the rice and other ingredients down below.
- Day-old white rice: The reason to use day-old rice is for texture. There is a reaction in the rice grain when it cools off, called retrogradation. All it means is the starch in the grain will crystallize. This makes the grain more firm and ready for a second round of heat. Trust me, there is nothing better than fresh rice, warm and soft. However, just imagine if you were taking that rice and heating it up again. It would get mushy and “clump” together. It will not make an ideal texture for your fried rice.
- Ground beef: I chose ground chuck (80/20). You can choose to use leaner ground beef or go with higher quality. Either of these options can impact the final flavor of your griddle fried rice.
- Seasoning: Garlic powder, salt, ginger, and lemon pepper are what bring the subtle Asian inspired flavor to the ground beef without being overpowering.
- Water chestnuts: They add the perfect little fresh crunch and absorb the flavors of the ingredients around them. Even cooked, they keep their crunch which we love. I did this recipe around Halloween and cut the water chestnuts to look like teeth. We all had a laugh and called it “Wolfman” fried rice.
- Mixed vegetables (frozen or fresh): For convenience, mom always has a bag of frozen vegetables in the freezer. Our favorite is the tri-color peppers with onions. I enjoy using fresh vegetables as well.
- Onions: Optional. Depending on the frozen vegetables you have, you can omit the fresh onions. If you really like onions, add ½ cup chopped.
Instructions
What is so great about using the outdoor griddle is that every step flows into the next. All you need to do is season and brown the ground beef. Defrost and/or cook the veggies on the griddle, then bring out the rice and put it all together. You’ll be having homestyle griddle fried rice in 30 minutes.
Cook the ground beef on the griddle.
Cook the frozen vegetables.
Mix ground beef and cooked vegetables.
Add rice, soy sauce, and scrambled eggs.
Keep scrolling down to the recipe card for specifics on how to make my griddle fried rice.
Equipment
Having an outdoor griddle no matter the size makes this recipe a breeze. We use a large spatula, a scraper, and a pair of BBQ tongs. It can be done indoors with a skillet or pan. If done indoors, you just need a large bowl or dish to hold the first ingredients before combining everything at the end.
Storage / Rewarm
Storage: Making extra is a great idea, so you can have a quick meal later in the week. The griddle fried rice can be stored in the fridge for up to 4 days in an airtight container.
Rewarm: Rewarming can be done back on the griddle or stove top, use low heat for about 5 minutes or until heated to your liking. The air fryer is another option. Use a heat-proof bowl/container, air fry at 350°F for 5 minutes, and mix halfway through.
This is one of our favorite recipes to make 1 or 2 days ahead. It simplifies preparing for a get-together or when you need a great meal after a busy day. Remember to let it cool before storing it in the fridge.
Make more or less fried rice hack
Fried rice is this magic meal that seems to get better when you rewarm it as leftovers. For this recipe, I purposely made a big batch because I am cooking on the griddle, which means I have the space. If you prefer, you can easily make this recipe in a skillet on the stove. I would, however, suggest cutting the recipe in half.
What do you think of our griddle fried rice recipe? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Griddle fried rice
Equipment
- Outdoor griddle (Large skillet/pan or wok for indoor)
- 2 Large spatulas (Or a griddle scrapper)
- Tongs
Ingredients
Ground beef Asian inspired umami seasoning
- 1 lbs ground chuck
- 2 tablespoons olive oil (Divided)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- ½ teaspoon ginger
Veggies and rice
- 1 bag frozen mixed vegetables (14.4 oz) (Or fresh vegetables)
- 1 can water chestnuts (8 oz) (Drained)
- 8 cups cooked rice
- 3 eggs
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame seeds
Instructions
Seasoning and cooking the ground beef and vegetables
- Gather your griddle utensils and oil. Preheat the griddle for 5 minutes on low.
- Scramble the three eggs in a bowl and place them back in the fridge until needed.
- Mix the garlic powder, salt, ginger, and lemon pepper in a small bowl for the base of the umami seasoning. Set aside.
- Cut your fresh veggies to your desired size or open your choice of frozen vegetables. NOTE: For the "Wolfman" fried rice effect, cut the water chestnuts into triangles for teeth.
- Unpack the ground beef into a bowl.
- Once the griddle is preheated, increase it to 350℉, then bring the ground beef out with the seasoning. If you are using a 4 burner griddle, turn off two side burners to use as a holding area for the beef and veggies.
- Drizzle a bit of oil on the area where you will grill the ground beef. Place it on the griddle and break it up into small pieces, then add the seasoning evenly over it. Give the beef about 2 minutes to brown before mixing. Mix the seasoned ground beef until cooked, approximately 8 minutes.
- Once the seasoned ground beef is cooked move it to the holding area.
- Time for the veggies. If frozen, give them about 2 minutes on one side to defrost and heat up, then flip and cook for 1 minute. For fresh veggies, it will just be 1 minute on each side.
- Once the veggies are done, mix into the seasoned ground beef in the holding area and add the water chestnuts.
Making the griddle fried rice
- Let's put everything together. Bring out the rice and raw scrambled eggs. Add another swirl of oil on the griddle where you'll be frying the rice.
- Move the seasoned beef and veggie mixture to the 350℉ side of the griddle. Spread evenly to be able to add the rice equally. Once the rice is added, incorporate the rice into the beef and veggies.
- Pour about half of the soy sauce over the fried rice and mix. Repeat once more.
- Add the honey evenly over the fried rice and mix. This is the final component of the umami seasoning.
- Evenly add the raw scrambled eggs toward the middle of the fried rice and mix. Fry for 1 minute or until cooked depending on the size of your eggs.
- Continue cooking to your liking. The longer you cook, the crispier the fried rice will get.
- Time to serve. You can serve right from the griddle or into a large serving dish.
- Top your homestyle griddle fried rice with sesame seeds and enjoy.
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Rewarm” section of the post are our personal estimates.
Here are some key things to remember:
- Like Mom always said, “Wash your hands.” It is the easiest thing to do for your food safety.
- Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.
I love fried rice! You recipe sounds delicious, thanks for sharing!
Abi,
We love fried rice for a busy weeknight or when I have to feed a large crowd. Always a winner!