Black Garlic Fried Rice (Print Version)

A fragrant, savory fried rice featuring black garlic, soy sauce, and sesame oil with fresh vegetables.

# Components:

→ 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, or vegetarian alternative)
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sugar
11 - 0.5 teaspoon freshly ground black pepper

→ Egg (optional)

12 - 2 large eggs, lightly beaten

→ Oil

13 - 2 tablespoons neutral oil (canola or sunflower)

# Preparation Steps:

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 and set aside.
02 - Add remaining oil to the pan. Sauté onions and white scallion parts 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 stir-fry for 2 to 3 minutes until just tender.
05 - Incorporate cold cooked rice, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes until heated through.
06 - Drizzle in soy sauce, optional oyster sauce, sugar, and black pepper. Stir thoroughly to coat rice evenly.
07 - Return scrambled eggs to the pan and mix well with the rice.
08 - Drizzle toasted sesame oil over the rice and toss to combine evenly.
09 - Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Advice:

01 -
  • Black garlic dissolves into the rice like a savory secret, no sharp bite, just pure umami comfort.
  • It comes together faster than takeout and tastes like you've been cooking all afternoon.
  • Even the pickiest eaters ask for seconds without realizing what made it taste so good.
02 -
  • Cold rice is non-negotiable—warm rice turns to mush no matter how perfect everything else is; plan ahead or buy pre-cooked from a reliable place.
  • Black garlic should be stirred for a full minute to release its flavor; rushing this step leaves its potential locked inside.
  • Sesame oil must go in last, after the heat is off, or it loses its toasty soul and tastes bitter and burnt.
03 -
  • Hunt for black garlic in Asian markets or online—regular grocery stores rarely stock it, but once you know where to find it, you'll use it constantly.
  • If eggs aren't your thing, skip them entirely without guilt; this fried rice needs nothing to taste complete.
  • Make a double batch and keep leftovers in the fridge for lunch the next day—it reheats beautifully and honestly tastes even better when flavors have had time to settle.
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