Pin It The smell hit me before I even opened the jar. Black garlic has this deep, almost molasses-like sweetness that makes you lean in closer. I'd bought it on a whim from a farmer's market vendor who swore it would change how I cooked rice forever. That night, standing over my wok with day-old jasmine rice and a few cloves of those sticky, dark bulbs, I realized he wasn't exaggerating. The kitchen filled with a scent that was part caramel, part soy, entirely addictive.
I made this for my brother on a Tuesday when he'd had a terrible day at work. He walked in, dropped his bag, and just stood in the doorway watching me toss the rice in the wok. He didn't say much, but he ate two full plates and texted me the next morning asking for the recipe. That's when I knew this dish had become more than just a weeknight experiment.
Ingredients
- Cooked jasmine rice (3 cups, day-old and cold): Day-old rice is drier and separates beautifully in the wok without turning mushy, and jasmine brings a subtle floral note that plays well with the garlic.
- Black garlic (6 cloves, finely chopped): This is the star, offering a sweet, umami punch that regular garlic simply cannot replicate, so don't skip it or substitute.
- Regular garlic (2 cloves, minced): Adds a sharp, aromatic bite that balances the mellow sweetness of the black garlic.
- Scallions (2, white and green parts separated): The whites cook down and sweeten, while the greens stay bright and fresh as a garnish.
- Small onion (1, finely diced): Provides a gentle savory base that holds everything together without overpowering.
- Mixed vegetables (1 cup, diced): Peas, carrots, and corn add color, texture, and a little natural sweetness that makes every bite interesting.
- Light soy sauce (2 tbsp): Brings the salty, umami backbone, but go easy at first because you can always add more.
- Oyster sauce (1 tbsp, optional): Adds a layer of savory richness and subtle brininess, or swap for a vegetarian version if needed.
- Toasted sesame oil (1 tbsp): This goes in at the end for a nutty, aromatic finish that makes the whole dish smell like a proper stir-fry.
- Sugar (1 tsp): Just a touch to balance the salty sauces and bring out the natural sweetness in the black garlic.
- Black pepper (½ tsp, freshly ground): A little heat and spice that cuts through the richness without being aggressive.
- Eggs (2 large, lightly beaten, optional): Scrambled into soft curds, they add richness and make the dish feel more complete.
- Neutral oil (2 tbsp): Canola or sunflower works best for high heat without adding extra flavor.
Instructions
- Scramble the eggs:
- Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat, pour in the beaten eggs if using, and scramble them until just set but still glossy. Remove and set aside so they don't overcook.
- Sauté the aromatics:
- Add the remaining oil to the pan, toss in the diced onion and white parts of the scallions, and sauté for about a minute until they soften and smell sweet.
- Add the garlic:
- Stir in the minced regular garlic and chopped black garlic, cooking for another minute while gently mashing the black garlic with your spatula to release all that sticky, sweet flavor.
- Cook the vegetables:
- Toss in the mixed vegetables and stir-fry for 2 to 3 minutes until they're just tender but still have a little snap.
- Stir-fry the rice:
- Add the cold rice, breaking up any clumps with your spatula, and stir-fry for 2 to 3 minutes until every grain is heated through and starting to toast slightly.
- Season the rice:
- Drizzle in the soy sauce, oyster sauce if using, sugar, and black pepper, then stir well to coat every grain evenly with the dark, glossy sauce.
- Add back the eggs:
- Return the scrambled eggs to the pan and toss everything together so the eggs break into soft pieces throughout the rice.
- Finish with sesame oil:
- Drizzle the toasted sesame oil over the rice and toss well to coat, letting that nutty aroma bloom.
- Garnish and serve:
- Remove from heat, scatter the green scallion tops over the top, and serve immediately while it's still steaming.
Pin It There's a moment when you're tossing the rice and the soy sauce hits the hot wok, sending up a cloud of savory steam that makes everyone in the house wander into the kitchen. That's when this dish stops being just dinner and starts being the reason people gather around your table without being asked.
Making It Your Own
I've stirred in diced tofu for extra protein on nights when I needed something more filling, and I've also tossed in leftover shrimp or shredded chicken when I had them on hand. Once I added a handful of chopped kimchi at the end for a tangy, spicy kick, and it became a whole new dish. The beauty of fried rice is that it bends to whatever you have in your fridge without losing its soul.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the rice does firm up as it cools. When you reheat it, add a splash of water or a drizzle of oil to a hot pan and stir-fry it again for a minute or two. It won't be quite as fluffy as the first time, but the flavors deepen overnight and it's still deeply satisfying.
Serving Suggestions
This rice is hearty enough to stand alone, but I love serving it alongside a small bowl of kimchi or quick-pickled cucumbers to cut through the richness. Sometimes I'll pair it with a light miso soup or a simple side of blanched greens dressed with a touch of soy and sesame. On lazy nights, though, I just eat it straight from the wok with a cold drink and call it perfect.
- Serve with a fried egg on top for extra richness and a runny yolk that coats every bite.
- Pair with pickled vegetables or kimchi to add brightness and acidity.
- Offer chili oil or sriracha on the side for anyone who likes a little heat.
Pin It This is the kind of dish that makes you feel like a better cook than you actually are, and that's a gift worth keeping in your back pocket. Make it once and you'll find yourself reaching for that jar of black garlic every time you have leftover rice.
Recipe FAQs
- → Why should I use day-old rice for fried rice?
Day-old rice has less moisture content, which allows each grain to stay separate and cook evenly when stir-fried. Fresh, warm rice tends to clump together, resulting in mushy fried rice rather than the desired light, individual grains.
- → What makes black garlic different from regular garlic?
Black garlic undergoes a fermentation process that transforms regular garlic into a sweet, mellow condiment with deep umami notes. It has a soft, almost licorice-like quality and doesn't have the harsh bite of raw or cooked fresh garlic, making it perfect for gentle mashing into sauces and rice dishes.
- → Can I prepare ingredients ahead of time?
Yes, you can chop all vegetables and aromatics several hours in advance and store them in separate containers. Having everything prepped before heating your wok makes the stir-frying process faster and ensures nothing overcooks while you're preparing other components.
- → What are good protein additions to this dish?
Diced tofu, shrimp, and chicken are excellent protein options. Stir-fry your chosen protein with the vegetables in step four, ensuring it's cooked through before adding the rice. Cashews or peanuts also add satisfying crunch and protein if you prefer plant-based options.
- → How do I adjust the flavor if it tastes too salty?
Start with less soy and oyster sauce than the recipe calls for, then taste and add gradually. Remember that black garlic itself contributes umami depth, so you may need less sauce than in traditional fried rice recipes. Adjust seasoning before serving rather than during cooking.
- → Is this suitable for meal prep?
Yes, black garlic fried rice keeps well refrigerated for up to four days in an airtight container. Reheat gently in a wok or skillet with a touch of neutral oil to restore the texture. However, sesame oil is best drizzled fresh just before eating for maximum flavor.