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Crispy Blackstone Hibachi Fried Rice Recipe with Easy Creamy Yum Yum Sauce

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A crispy, savory hibachi-style fried rice made on a Blackstone griddle, topped with a tangy and creamy homemade yum yum sauce. Perfect for a quick, satisfying meal with a restaurant-quality flavor.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old, cold for best crispiness)
  • 2 tablespoons vegetable oil (or avocado oil for a cleaner taste)
  • 1/2 cup diced onion (yellow or white)
  • 1/2 cup chopped scallions (green parts only, plus some for garnish)
  • 1/2 cup diced carrots (small dice for even cooking)
  • 1/2 cup frozen peas (thawed)
  • 2 large eggs, lightly beaten (room temperature)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
  • Salt and black pepper to taste
  • For the Creamy Yum Yum Sauce:
  • 1/2 cup mayonnaise (full-fat or vegan mayo for dairy-free)
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1–2 tablespoons water (to thin sauce to desired consistency)
  • Optional: a dash of cayenne pepper for heat

Instructions

  1. Prep Your Ingredients (10 minutes): Dice onions, carrots, and scallions; thaw peas; beat the eggs in a small bowl; mix all the yum yum sauce ingredients in another bowl until smooth. Add water a little at a time until the sauce reaches a pourable consistency.
  2. Heat the Blackstone griddle or skillet over medium-high heat, adding the vegetable oil. Heat until a drop of water sizzles instantly but not smoking.
  3. Add onions and carrots to the griddle; stir-fry for about 3-4 minutes until softened but still vibrant. Toss in peas and half the scallions; cook for another minute.
  4. Push veggies to the side; pour the beaten eggs into the empty space, scrambling gently until just set. Mix the eggs into the veggies.
  5. Spread the cold jasmine rice evenly over the griddle. Let it cook without stirring for about 3-4 minutes to get a crispy bottom layer. Then start folding and stirring to mix with the veggies and eggs. Repeat this process a couple of times to build more crispiness.
  6. Sprinkle garlic powder, soy sauce, sesame oil, salt, and pepper evenly over the rice. Stir well to combine. Taste and adjust seasoning if needed.
  7. Remove the rice from heat, then sprinkle the remaining scallions on top.
  8. Plate the fried rice and drizzle the creamy yum yum sauce generously over it. Serve extra sauce on the side if desired.

Notes

Use day-old jasmine rice for best crispiness. If rice isn’t crisping, pat dry and increase heat. Resist stirring too often to allow crispy crust formation. Yum yum sauce can be made ahead and stored in fridge up to a week. For gluten-free, use tamari instead of soy sauce. Vegan option: skip eggs and use tofu scramble; use vegan mayo in sauce.

Nutrition

Keywords: fried rice, hibachi, Blackstone griddle, yum yum sauce, crispy rice, easy dinner, quick meal, creamy sauce

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