Save to Pinterest My roommate came home one night with a jar of black garlic she'd picked up at a farmers market, and neither of us knew what to do with it. We stood there in the kitchen, peeling back the papery skin to reveal those dark, sticky cloves that smelled like balsamic and molasses. I tossed them into leftover rice on a whim, and the entire apartment filled with this deep, sweet savoriness that made us both stop talking mid-sentence. That jar was gone by the end of the week.
I made this for my brother once after he'd had a long shift at the hospital, and he ate two bowls standing up at the counter. He didn't say much, just nodded between bites and asked where I got the garlic. When someone's too tired to sit down but too hungry to stop eating, you know you've made something that hits right. It's become my go-to for nights when comfort needs to arrive fast.
Ingredients
- Cooked jasmine rice: Day-old rice is drier and separates beautifully in the wok, so if you can plan ahead, cook it the night before and let it chill uncovered in the fridge.
- Black garlic: These soft, dark cloves are fermented until they taste like fig jam mixed with soy sauce, and they mash easily into the oil to coat every grain of rice.
- Regular garlic: A little sharpness keeps the dish from getting too mellow, and it wakes up your senses when it hits the hot pan.
- Scallions: The white parts add bite early on, and the green tops stay fresh and grassy if you add them at the end.
- Mixed vegetables: Peas, carrots, and corn are classic, but I've used whatever was lurking in the crisper drawer and it always worked out.
- Light soy sauce: This is your salt and your umami, so don't skip it or try to go too light-handed.
- Oyster sauce: It adds a glossy richness that clings to the rice, but vegetarian versions work just as well if you need them.
- Toasted sesame oil: A little drizzle at the end makes the whole dish smell like a street market in the best way.
- Sugar: Just a touch balances the salty and savory without making anything taste sweet.
- Black pepper: Freshly ground gives you little bursts of heat that keep each bite interesting.
- Eggs: Scrambled and folded back in, they add richness and little pockets of soft texture.
- Neutral oil: You need something that can take high heat without adding its own flavor to the mix.
Instructions
- Scramble the eggs:
- Heat a tablespoon of oil in your wok over medium-high heat, pour in the beaten eggs, and let them puff up slightly before scrambling them into soft curds. Remove them quickly so they don't turn rubbery.
- Start with aromatics:
- Add the rest of the oil, toss in the diced onion and white scallion parts, and let them sizzle until they turn translucent and smell sweet. This base layer is where all the flavor starts.
- Add the garlic:
- Stir in the minced regular garlic and chopped black garlic, pressing the black cloves gently with your spatula so they break down into the oil. You'll smell the sweetness bloom almost instantly.
- Cook the vegetables:
- Toss in your mixed veggies and stir-fry them for a couple of minutes until they're tender but still have a little snap. Don't let them go mushy.
- Break up the rice:
- Add the cold rice and use your spatula to break apart any clumps, tossing everything together so the grains get coated in that garlicky oil. Let it fry undisturbed for a moment so some bits get a little crispy.
- Season the rice:
- Drizzle in the soy sauce, oyster sauce, sugar, and black pepper, stirring quickly so every grain gets a little bit of everything. The rice should glisten and smell deeply savory.
- Fold in the eggs:
- Add the scrambled eggs back in and toss gently to distribute them throughout the rice. They'll pick up flavor from the seasonings as you mix.
- Finish with sesame oil:
- Drizzle the toasted sesame oil over the top and give it one last toss. The aroma will hit you like a wave.
- Garnish and serve:
- Pull the wok off the heat, scatter the green scallion tops over everything, and serve it hot straight from the pan. It tastes best when it's still steaming.
Save to Pinterest One evening I made this for a small dinner party, and everyone got quiet after the first bite. Someone finally said it tasted like a secret, and I think that's the best way to describe black garlic. It doesn't announce itself, it just makes everything around it taste deeper and more interesting. Now I keep a jar in the fridge just in case someone needs to be impressed on short notice.
What to Serve with It
This fried rice is filling enough to stand alone, but I like pairing it with something tangy or crunchy to cut through the richness. Kimchi is my first choice because the sour funk plays off the sweetness of the black garlic. Pickled cucumbers or a quick cabbage slaw also work beautifully. If you want protein, grilled tofu or a fried egg on top turns it into a full meal without much extra effort.
How to Store and Reheat
Leftover fried rice keeps well in an airtight container in the fridge for up to three days. I reheat it in a hot skillet with a tiny splash of water or oil to bring back some moisture and crispness. The microwave works in a pinch, but you lose that wok-fried texture. If you're meal prepping, portion it out before adding the green scallions so they stay fresh and bright when you serve it later.
Ways to Make It Your Own
This recipe is a template more than a strict rule, and I've changed it a dozen different ways depending on what's in the fridge. Sometimes I add diced shiitake mushrooms for extra umami, or toss in cubed tofu that's been pan-fried until crispy. A handful of spinach or bok choy wilts right in at the end, and shrimp or diced chicken can go in with the vegetables if you want more protein.
- Try adding a spoonful of gochujang or chili crisp if you want heat.
- Swap jasmine rice for brown rice or cauliflower rice for a different texture.
- Finish with crushed peanuts or sesame seeds for a little crunch on top.
Save to Pinterest This dish taught me that fried rice isn't just a way to use up leftovers, it's a chance to layer flavors and textures into something that feels both comforting and a little bit special. I hope it becomes one of those recipes you make without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → Why should I use day-old rice for this dish?
Day-old rice is essential because it has less moisture content and separates more easily during stir-frying. Fresh, warm rice tends to clump together and become mushy. Cold rice from the refrigerator breaks up cleanly and absorbs the seasonings while maintaining individual grains.
- → What makes black garlic different from regular garlic?
Black garlic is regular garlic that has been aged and fermented, transforming it into a sweet, mellow ingredient with complex umami flavors. It has a soft, molasses-like texture and adds depth without the harsh bite of raw garlic. Mashing the cloves releases their rich flavor throughout the rice.
- → Can I make this dish vegan?
Yes, simply omit the eggs and use vegetarian oyster sauce or tamari instead of regular oyster sauce. The black garlic and sesame oil provide ample umami and richness. You can also add tofu or chickpeas for additional protein.
- → What vegetables work best in this fried rice?
Mixed vegetables like peas, carrots, and corn are traditional, but you can customize based on preference and availability. Broccoli, bell peppers, snap peas, mushrooms, and zucchini all work well. Cut everything into small, uniform pieces for even cooking.
- → How do I prevent the rice from sticking to the wok?
Use adequate oil (about 2 tablespoons) and maintain medium-high heat. Keep the rice moving constantly with a spatula, breaking up clumps as you go. Starting with cold, separated rice is also crucial. If it begins to stick, add a touch more oil.
- → Can I prepare ingredients ahead of time?
Absolutely. Chop all aromatics and vegetables the night before and store in separate containers. Cook rice a day ahead and refrigerate. Just before cooking, beat the eggs if using. This mise en place approach makes the actual stir-frying quick and effortless.