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Blackstone Griddle Pork Fried Rice with Soli Thai Basil

25 minutes | Yield: 2-3 Servings

This recipe brings the vibrant flavors of Asian cuisine to your backyard with a sizzling twist! Tender pork gets stir-fried on your Blackstone griddle alongside fluffy rice, colorful vegetables, and a touch of fragrant Soli Thai Basil. Ready in under 30 minutes, this dish is perfect for a quick and satisfying weeknight meal or a fun and flavorful cookout experience.


  • 8 ounces boneless, skinless pork cutlet, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen peas and carrots
  • 2 cups cooked and cooled day-old rice (medium or jasmine rice preferred)
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh Soli Thai Basil leaves


  1. Prep the ingredients: Thinly slice the boneless, skinless pork cutlet. Mince the garlic and chop the red onion and bell pepper.
  2. Heat your griddle: Preheat your Blackstone grill to medium-high heat (around 350°F).
  3. Cook the pork: Add the vegetable oil to the preheated griddle. Once hot, add the sliced pork and stir-fry for 3-4 minutes or until browned and cooked. Remove the cooked pork from the griddle and set aside on a plate.
  4. Sauté the aromatics and vegetables: Add more oil to the griddle if needed. Add the minced garlic and chopped red onion. Stir-fry for 30 seconds until fragrant. Then, add the chopped red bell pepper, frozen peas, and carrots. Cook for an additional 2-3 minutes, or until the vegetables are softened slightly.
  5. Scramble the eggs: Push the cooked vegetables to one side of the griddle. Add a drizzle of oil to the empty side and carefully pour the beaten eggs. Let the eggs cook slightly, then scramble them until just set.
  6. Combine and season: Add the cooked and cooled rice to the griddle along with the cooked pork and vegetables—season with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Using a spatula, break up any clumps of rice and stir-fry everything together for 2-3 minutes until heated through.
  7. The flavorful finish: Finally, stir in the chopped Soli Thai Basil leaves and gently toss to combine. The heat from the rice will release the wonderful aroma of Thai basil, adding a layer of freshness to the dish.
  8. Serve and enjoy! Serve your Blackstone Griddle Pork Fried Rice hot, and savor the delightful textures and flavors.

Feel free to adjust the spice level by adding a pinch of red pepper flakes or Sriracha sauce to taste.