pork, chicken, fried rice and stir fry noodles

Cooking a complete meal of pork, chicken, fried rice, and stir-fry noodles on the Blackstone is a fantastic way to feed a crowd with that iconic smoky, “hibachi-style” flavor. The key is organization and cooking in stages.

Here’s a complete game plan and recipe to pull it all off efficiently.

Blackstone Griddle Ultimate Stir-Fry Feast

This method uses the entire cooking surface strategically. You’ll cook your proteins first, then your rice and noodles, combining everything at the end.

Yields: 6-8 servings
Prep time: 45 minutes (including marinating)
Cook time: 25-30 minutes

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Ingredients & Prep (Mise en Place)

Having everything prepped and in small bowls is CRUCIAL for success.

For the Pork & Chicken:

• 1 lb pork (loin or tenderloin), sliced into thin, bite-sized strips

• 1 lb chicken breast, sliced into thin, bite-sized strips

• 3 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

For the Fried Rice:

• 4 cups cooked and COLD white rice (day-old rice is best!)

• 2 large eggs, lightly beaten

• ½ cup frozen peas and carrots, thawed

• 3 green onions, sliced (white and green parts separated)

• 2 cloves garlic, minced

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional, but highly recommended)

• 1 tsp sesame oil

For the Stir-Fry Noodles:

• 1 (12-16 oz) package of Yaki-Soba noodles or Lo Mein noodles, cooked according to package directions, drained and rinsed with cold water

• 1 bell pepper, thinly sliced

• ½ cup shredded carrots or matchstick carrots

• 3 green onions, sliced (white and green parts separated)

• 2 cloves garlic, minced

• 3 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tsp chili-garlic sauce (optional, for heat)

The Griddle Arsenal:

• Vegetable or Avocado Oil (high smoke point)

• Butter

• Soy Sauce

• Sesame Oil

• Tongs and two large spatulas

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The Game Plan: Step-by-Step Cooking Order

Step 1: Preheat and Season the Griddle

• Fire up your Blackstone to medium-high heat. Let it get fully hot.

• Perform a “water test” – a few drops of water should skitter across the surface.

• Drizzle a thin layer of oil over the entire surface and let it heat for a minute.

Step 2: Cook the Proteins (Left Side of Griddle)

1. Place the marinated pork on one section and the chicken on another.

2. Let them sear without moving for 2-3 minutes to get a good color, then flip and cook until done through (about 5-7 minutes total).

3. Once cooked, push them to the top, cooler part of the griddle (the “warming zone”) or transfer to a clean bowl.

Step 3: Scramble the Eggs (For Fried Rice)

1. Clear a small space on the griddle and add a small pat of butter.

2. Pour the beaten eggs onto the butter and scramble them quickly, breaking them into small curds. Push them to the side with the proteins.

Step 4: Cook the Fried Rice (Center-Right of Griddle)

1. Add a generous drizzle of oil to a large section.

2. Add the white parts of the green onions and minced garlic for the rice. Sauté for 30 seconds until fragrant.

3. Add the COLD rice, breaking up any clumps with your spatulas. Toss to coat in the oil.

4. Let it sit for a minute to get a little crispy, then toss again.

5. Add the peas and carrots. Toss to combine.

6. Create a well in the center and add the soy sauce and oyster sauce. Let it sizzle for a few seconds, then toss everything together.

7. Add the cooked eggs and cooked chicken/pork (if you want meat in your rice). Toss to combine.

8. Finish with the green parts of the onions and a drizzle of sesame oil. Push to a warming zone or into a serving bowl.

Step 5: Cook the Stir-Fry Noodles (Right Side of Griddle)

1. Add another generous drizzle of oil to the now-empty section.

2. Add the bell pepper, carrots, and the white parts of the green onions. Sauté for 2-3 minutes until slightly tender.

3. Add the minced garlic and cook for 30 more seconds.

4. Add the cooked noodles. Toss to combine with the veggies.

5. Create a well in the center and add the soy sauce, hoisin, and chili-garlic sauce. Let it sizzle, then toss everything together until the noodles are evenly coated and heated through.

6. Finish with the green parts of the onions. Push to a warming zone or into a serving bowl.

Step 6: Final Assembly and Serve

• Give everything a final toss on its section of the griddle.

• Serve immediately, allowing everyone to create their own plate with pork, chicken, fried rice, and noodles!

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✨ Pro-Tips for Success

• COLD RICE IS NON-NEGOTIABLE. Fresh, warm rice will become a sticky, mushy mess.

• Work Fast: Have all your ingredients pre-chopped and sauces measured out.

• Don’t Overcrowd: It’s better to cook in two batches than to steam your food on a crowded griddle.

• Taste and Adjust: Taste your fried rice and noodles before serving. You can always add a splash more soy sauce or a drizzle of sesame oil.

• The “Sizzle Zone”: When adding sauces, pour them directly onto a hot part of the griddle to let them caramelize and become more flavorful before tossing them with the food.

Enjoy your incredible Blackstone feast