Black Garlic Fried Rice (Printable)

Fragrant fried rice with sweet black garlic, soy sauce, and toasted sesame oil for deep savory notes.

# 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 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 and Seasonings

07 - 2 tablespoons light soy sauce
08 - 1 tablespoon oyster sauce (optional; vegetarian alternative suggested)
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sugar
11 - ½ teaspoon freshly ground black pepper

→ Egg (optional)

12 - 2 large eggs, lightly beaten

→ Oil

13 - 2 tablespoons neutral oil (canola or sunflower)

# Method:

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

# Expert Advice:

01 -
  • Black garlic turns ordinary fried rice into something with serious depth and sweetness you can't fake.
  • It comes together faster than takeout and tastes like you've been cooking all day.
  • The umami hits different—your guests will think you've unlocked some secret kitchen technique.
02 -
  • Cold rice is non-negotiable—warm rice is too moist and will steam instead of fry, and you'll end up with gloppy rice instead of that coveted texture.
  • Don't skip mashing the black garlic; it's soft enough to break down in the pan, and that mashing releases its flavor way better than just leaving the cloves whole.
  • Sesame oil burns easily, so add it at the very end off the heat—adding it while the pan is still hot will make it bitter and ruin the nutty finish.
03 -
  • Keep a batch of black garlic cloves in a small jar in your pantry—they last forever and instantly upgrade not just fried rice but scrambled eggs, roasted vegetables, and even salad dressings.
  • If you don't have oyster sauce or want to keep it vegetarian, a little more soy sauce plus a teaspoon of fish sauce replacement or just extra sesame oil will give you that umami depth you're after.
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