Save to Pinterest The first time I encountered black garlic, I was completely skeptical. Those dark, shriveled cloves looked like something forgotten in the back of a pantry for years. But one whiff changed everything—this complex, almost molasses-like sweetness with hints of balsamic and tamarind. Now I keep a stash in my kitchen constantly, and this fried rice has become my absolute favorite way to use it.
I made this for dinner last Tuesday when my sister dropped by unexpectedly. She took one bite, went quiet for a full minute, then demanded I write down the recipe right there at the table. Theres something magical about how the sweet black garlic plays against the salty soy sauce—it hits every part of your palate at once.
Ingredients
- 3 cups cooked jasmine rice: Day-old rice is non-negotiable here—fresh rice turns to mush, while cold rice grains separate beautifully and develop those perfect crispy edges
- 6 cloves black garlic: This is the star of the show—mash it gently as you cook to release its incredible sweetness and complex flavor
- 2 cloves regular garlic: Provides that sharp, pungent kick we all expect from fried rice
- 2 scallions: Use the white parts for cooking and save the green tops for a fresh finish
- 1 small onion: Diced small so it cooks down and sweetens nicely
- 1 cup mixed vegetables: Frozen peas and carrots work perfectly, but fresh diced vegetables are even better
- 2 tbsp light soy sauce: Adds essential saltiness and that gorgeous golden color
- 1 tbsp oyster sauce: Creates richness and umami—vegetarian alternatives work beautifully too
- 1 tbsp toasted sesame oil: Finish with this for incredible aroma and nutty flavor
- 1 tsp sugar: Balances the saltiness and highlights the black garlics natural sweetness
- ½ tsp black pepper: Freshly ground adds a gentle warmth
- 2 large eggs (optional): Protein and richness—scramble them first and set aside
- 2 tbsp neutral oil: Canola or sunflower oil handles high heat without burning
Instructions
- Scramble the eggs:
- Heat half the oil in your wok over medium-high heat, pour in beaten eggs, and scramble until just set—remove them immediately so they stay fluffy
- Sauté the aromatics:
- Add remaining oil, then toss in onions and white scallion parts—stir for one minute until they release their fragrance and soften slightly
- Wake up the garlic:
- Add both regular and black garlic, stir-frying for a minute—use your spatula to gently mash the black garlic into the oil so it infuses everything
- Cook the vegetables:
- Toss in mixed vegetables and cook for two to three minutes until tender but still retaining some bite
- Introduce the rice:
- Add cold rice, breaking up clumps with your spatula—stir-fry for two to three minutes until every grain is hot and starting to crisp
- Season everything:
- Drizzle in soy sauce, oyster sauce, sugar, and pepper—toss continuously until rice is evenly coated and glossy
- Bring it all together:
- Return scrambled eggs to the pan, mix thoroughly, then finish with sesame oil and green scallion tops
Save to Pinterest 
Save to Pinterest This recipe became a regular in our household after a particularly hectic week where I needed something fast but comforting. The way the kitchen fills with this incredible aroma of garlic and sesame oil—it somehow makes even the most exhausting day feel manageable.
Making It Your Own
Once you master the basic technique, this fried rice becomes a canvas for whatever you have on hand. Sometimes I add frozen edamame for extra protein, or diced bell peppers when they need using up. The black garlic is forgiving—it enhances almost anything you pair with it.
The Rice Rule
Ive learned through many failed attempts that rice choice matters immensely. Jasmine rice develops these beautiful separate grains that toast up perfectly in the wok. Short-grain rice tends to clump, while basmati can be too fragrant and delicate for high-heat frying.
Perfecting the Wok Technique
Heat is your best friend here—medium-high ensures vegetables stay crisp-tender instead of steaming. And that final toss with sesame oil? Dont skip it. That last-minute addition makes all the difference between good fried rice and great fried rice.
- Keep everything moving once the rice hits the pan
- Taste as you go—everyone has different salt preferences
- Serve immediately while the rice still has that irresistible crispiness
Save to Pinterest 
Save to Pinterest I hope this recipe finds its way into your regular rotation—it certainly has in mine. Theres something deeply satisfying about transforming humble leftovers into something this extraordinary.
Recipe FAQs
- → What does black garlic taste like?
Black garlic has a sweet, mellow flavor with molasses-like undertones and a chewy texture. It lacks the sharp bite of fresh garlic, adding deep umami richness without overwhelming other ingredients.
- → Why use day-old rice?
Cold, day-old rice has dried out slightly, which prevents clumping and ensures each grain separates properly during stir-frying. Freshly cooked rice tends to become mushy and sticky.
- → Can I make this dish vegan?
Simply omit the eggs and use a vegetarian oyster sauce substitute or additional soy sauce. The result remains just as savory and satisfying.
- → What vegetables work best?
Frozen pea and carrot blends are classic, but fresh diced carrots, bell peppers, snap peas, or broccoli all work beautifully. Use whatever crisp vegetables you have on hand.
- → How do I store leftovers?
Store cooled fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a wok with a splash of oil or in the microwave until steaming hot throughout.
- → Can I add protein?
Diced tofu, shrimp, chicken, or pork can be stir-fried with the vegetables in step 4. Cook until fully done before adding the rice to ensure proper heating.