Black Garlic Fried Rice (Printable)

Fragrant fried rice featuring sweet, mellow black garlic with soy sauce and sesame oil for rich, savory depth.

# What You Need:

→ Rice

01 - 3 cups cooked jasmine rice (preferably day-old, cold)

→ Aromatics

02 - 6 cloves black garlic, peeled and finely chopped
03 - 2 cloves regular garlic, minced
04 - 2 scallions, finely sliced (white and green parts separated)
05 - 1 small onion, finely diced

→ Vegetables

06 - 1 cup mixed vegetables (peas, carrots, and corn or your choice), diced

→ Sauces & Seasonings

07 - 2 tbsp light soy sauce
08 - 1 tbsp oyster sauce (optional, or use vegetarian alternative)
09 - 1 tbsp toasted sesame oil
10 - 1 tsp sugar
11 - ½ tsp freshly ground black pepper

→ Egg

12 - 2 large eggs, lightly beaten (optional)

→ Oil

13 - 2 tbsp neutral oil (e.g., canola, sunflower)

# Directions:

01 - Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. If using eggs, pour in the beaten eggs and scramble until just set. Remove eggs and set aside.
02 - Add remaining oil to the pan. Add onions and the white parts of the scallions. Sauté for 1 minute until fragrant.
03 - Add regular garlic and black garlic. Stir-fry for another minute, gently mashing the black garlic to release its flavor.
04 - Add mixed vegetables and cook for 2–3 minutes until just tender.
05 - Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until rice is heated through.
06 - Drizzle in soy sauce, oyster sauce (if using), sugar, and black pepper. Stir well to evenly coat the rice.
07 - Return scrambled eggs to the pan and mix to combine.
08 - Drizzle sesame oil over the rice and toss well.
09 - Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Suggestions:

01 -
  • It turns plain leftover rice into something that tastes like it came from a late-night noodle bar.
  • Black garlic adds this mysterious sweetness without any sharpness or bite.
  • You can have dinner on the table in less time than it takes to order takeout.
  • It works as a side dish or a full meal depending on what you toss in.
02 -
  • Cold rice is essential because warm or freshly cooked rice will turn into a sticky, mushy mess in the wok.
  • Don't crowd the pan or the rice will steam instead of fry, so if you're doubling the recipe, work in batches.
  • Black garlic burns faster than you'd think, so keep the heat at medium-high and keep stirring once it goes in.
03 -
  • Spread your cooked rice on a baking sheet and refrigerate it uncovered for a few hours so it dries out completely before frying.
  • Use the highest heat your stove can handle without burning anything, because that's what gives fried rice its signature smoky flavor.
  • Taste as you go and adjust the soy sauce at the end, because different brands have wildly different salt levels.
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