Black Garlic Fried Rice (Print)

Fragrant fried rice with sweet black garlic, soy, sesame oil, and mixed vegetables for rich flavor.

# Components:

→ Rice

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

→ 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 tablespoons light soy sauce
08 - 1 tablespoon oyster sauce, optional or vegetarian alternative
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon freshly ground black pepper

→ Eggs (optional)

12 - 2 large eggs, lightly beaten

→ Oil

13 - 2 tablespoons neutral oil (canola or sunflower)

# Directions:

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

# Chef Secrets:

01 -
  • Black garlic brings an almost caramel-like sweetness that makes you feel like you've unlocked a flavor cheat code.
  • The whole dish comes together in less time than it takes to order takeout, yet tastes like you've been stirring something on the stove for hours.
  • It's naturally vegetarian, endlessly adaptable, and tastes even better the next day.
02 -
  • Day-old rice is absolutely essential—warm, freshly cooked rice will steam and clump no matter how hard you try, and that's where most fried rice goes wrong.
  • Black garlic can be mashed but shouldn't be pulverized into paste; you want small pieces that release flavor but still have some texture.
  • Taste constantly as you build the dish, especially with soy and oyster sauce, since every brand has different saltiness levels and you're the only one who knows your preferences.
03 -
  • Make extra rice whenever you cook rice for another meal and refrigerate it immediately—having cold rice on hand means fried rice is always just a few minutes away.
  • Toast your sesame oil in the pan for just a second before drizzling if you want to amplify its aroma, but don't let it smoke or it becomes bitter.
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