Black Garlic Fried Rice (Printable)

Fragrant fried rice featuring sweet black garlic, soy sauce, and sesame oil for a deeply savory, satisfying main dish.

# Ingredient List:

→ Rice Base

01 - 3 cups cooked jasmine rice, preferably day-old and refrigerated

→ Aromatics

02 - 6 cloves black garlic, peeled and finely chopped
03 - 2 cloves 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, corn), diced

→ Sauces & Seasonings

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

→ Egg (Optional)

12 - 2 large eggs, lightly beaten

→ Cooking Oil

13 - 2 tbsp neutral oil (canola or sunflower)

# How to Prepare:

01 - Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until just set. Remove eggs and set aside. Omit this step for vegan version.
02 - Add remaining oil to the pan. Add onions and white scallion parts. Sauté for 1 minute until fragrant.
03 - Add regular garlic and black garlic. Stir-fry for 1 minute, gently mashing black garlic to release its flavor.
04 - Add mixed vegetables and cook for 2-3 minutes until just tender.
05 - Add cold rice, breaking up clumps with a spatula. Stir-fry for 2-3 minutes until heated through.
06 - Drizzle in soy sauce, oyster sauce, 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. Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Suggestions:

01 -
  • The black garlic adds a complex sweetness that makes this fried rice taste like it took hours to develop, but its our little secret that it comes together in minutes.
  • Once you master this method, youll find yourself making it on busy weeknights because it transforms leftover rice into something that feels restaurant-worthy without any fuss.
02 -
  • Rinsing the rice before cooking for your initial batch makes a dramatic difference in the final fried rice texture - I learned this after years of clumpy disappointments.
  • If you dont have black garlic, you can fake a similar effect by slowly caramelizing regular garlic with a touch of balsamic vinegar and brown sugar, though the real thing is worth seeking out.
03 -
  • When youre in a hurry and dont have day-old rice, spread freshly cooked rice on a baking sheet and place in the freezer for 15 minutes - it wont be perfect, but itll mimic the drier texture youre after.
  • The secret to restaurant-quality fried rice is cooking in small batches - if youre doubling this recipe, cook it in two separate rounds and combine at the end.
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