Black Garlic Fried Rice (Printable)

Fragrant fried rice featuring mellow black garlic, soy sauce, and sesame oil for a deeply savory, satisfying meal.

# Ingredient List:

→ 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 tablespoons light soy sauce
08 - 1 tablespoon oyster sauce (optional, or use vegetarian alternative)
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sugar
11 - ½ teaspoon freshly ground black pepper

→ Egg

12 - 2 large eggs, lightly beaten (optional)

→ Oil

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

# Steps:

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 Advice:

01 -
  • It transforms leftover rice into something that tastes like you planned it all along.
  • The black garlic adds a sweetness and depth you can't get from anything else.
  • Everything cooks in one pan in less time than it takes to order takeout.
  • You can taste every ingredient but they all meld into something greater together.
02 -
  • Fresh rice will turn gummy and sticky in the wok, so always use day-old rice that's been chilled in the fridge.
  • Don't crowd the pan or the rice will steam instead of fry, so use the largest wok or skillet you have.
  • Add the sesame oil at the very end off the heat or it will lose its delicate aroma and turn bitter.
03 -
  • Press the rice gently into the bottom of the hot wok and let it sit for 30 seconds before tossing to get crispy, toasted bits.
  • Taste the rice before adding all the soy sauce because some brands are saltier than others and you can always add more.
  • If you can't find black garlic, roast regular garlic in the oven at low heat for hours until it caramelizes, though the flavor won't be quite the same.
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