Black Garlic Fried Rice (Printable)

Fragrant fried rice with sweet black garlic, aromatics, and Asian seasonings for a deeply savory dish.

# What You Need:

→ Rice Base

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

→ 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 or vegetarian alternative
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sugar
11 - ½ teaspoon freshly ground black pepper

→ Eggs & Oil

12 - 2 large eggs, lightly beaten (optional)
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. Pour in beaten eggs and scramble until just set. Remove eggs from pan and set aside.
02 - Add remaining oil to the pan. Add onions and white scallion parts. Sauté for 1 minute until fragrant.
03 - Add regular garlic and black garlic. Stir-fry for 1 minute, gently mashing black garlic to release its flavor.
04 - Stir in mixed vegetables and cook for 2–3 minutes until just tender.
05 - Add cold rice, breaking up clumps with a spatula. Stir-fry for 2–3 minutes until thoroughly heated through.
06 - Drizzle soy sauce, oyster sauce, sugar, and black pepper over rice. Stir well to evenly coat all ingredients.
07 - Return scrambled eggs to the pan and mix to combine. Drizzle sesame oil over rice and toss well.
08 - Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Advice:

01 -
  • The black garlic creates this incredible depth of flavor that makes people ask whats your secret ingredient
  • It comes together in under 30 minutes but tastes like something from a restaurant kitchen
  • Leftover rice finally has a purpose that transforms it into something spectacular
02 -
  • Never use freshly cooked rice—the grains are too moist and will turn your fried rice into a sticky mess
  • Black garlic is softer than regular garlic, so it melts into the rice—dont worry about chopping it perfectly
  • Have all ingredients prepped before you start cooking—fried rice happens fast and waits for no one
03 -
  • Spread cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours—this dries the surface for better frying
  • If your black garlic is very soft, mix it with a teaspoon of oil before adding to create an instant flavor paste
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