Ingredients

• 4 cups cooked and chilled long-grain rice, preferably day-old
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 1 small zucchini, finely diced
• 1/2 medium sweet onion, finely diced
• 3 green onions, sliced, white and green parts separated
• 3 cloves garlic, minced
• 1 1/2 tablespoons avocado or olive oil, divided
• 2 tablespoons low-sodium gluten-free tamari
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper
• Japanese Yum Yum Sauce, for serving, optional

Instructions

1. Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F. Break apart the chilled rice so there are no large clumps.
2. Add about 1 teaspoon of oil to one side of the griddle and scramble the eggs until just cooked. Move them to a cooler area of the griddle.
3. Add another teaspoon of oil and cook the onion, zucchini, peas and carrots, and white portions of the green onions for 3 to 4 minutes, until tender-crisp and lightly browned. Add the garlic during the final 30 seconds.
4. Move the vegetables aside, add the remaining oil, and spread the chilled rice across the hot griddle in a thin layer. Let it cook undisturbed for 2 to 3 minutes, then toss and cook another 2 to 3 minutes until hot with lightly toasted grains.
5. Combine the rice, vegetables, and scrambled eggs on the griddle.
6. Drizzle with the tamari and sesame oil, season with black pepper, and toss everything together until evenly combined and heated through.
7. Remove from the heat, sprinkle with the green portions of the sliced green onions, and serve hot with Japanese Yum Yum Sauce, if desired.