Black Garlic Fried Rice (Printable)

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

# What You'll Need:

→ Rice

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

→ Aromatics

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

→ Vegetables

06 - 1 cup mixed vegetables such as peas, carrots, and corn, diced

→ Sauces and Seasonings

07 - 2 tablespoons light soy sauce
08 - 1 tablespoon oyster sauce or vegetarian alternative, optional
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 such as canola or sunflower

# How to Make It:

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. Transfer to a plate and set aside.
02 - Add remaining oil to the wok. Add diced onion and white scallion parts, sautéing for 1 minute until fragrant.
03 - Add minced regular garlic and chopped black garlic. Stir-fry for 1 minute, gently pressing the black garlic to release its umami essence.
04 - Add mixed vegetables and cook for 2 to 3 minutes until just tender-crisp.
05 - Add cold jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle soy sauce, oyster sauce if using, sugar, and black pepper over the rice. Toss thoroughly to evenly distribute seasonings.
07 - Return scrambled eggs to the wok and mix well to incorporate.
08 - Drizzle sesame oil over the mixture and toss to combine.
09 - Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Advice:

01 -
  • Black garlic brings a deep, sweet funk that makes every bite feel luxurious without any heaviness.
  • Day-old rice transforms into perfectly separate grains with a slight chew that soaks up all the savory sauce.
  • It comes together in under half an hour, yet tastes like you spent the evening stirring something slow and intentional.
02 -
  • If your rice is freshly cooked and still warm, spread it out on a baking sheet and let it cool completely, or it will turn gummy and clump together in the pan.
  • Don't add the sesame oil too early or its delicate flavor will cook off, wait until the very end and just toss it through.
  • Black garlic can burn quickly once it hits the heat, so keep stirring and don't walk away from the stove during that step.
03 -
  • Use the highest heat your stove can manage without burning, fried rice needs that quick sear to develop its signature smoky flavor.
  • Press the black garlic through a garlic press or mash it with the flat of your knife before adding it to the pan, it distributes more evenly that way.
  • If you don't have day-old rice, spread freshly cooked rice on a tray and stick it in the fridge for an hour to dry out the surface.
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