Black Garlic Fried Rice (Printable Version)

Fragrant fried rice with mellow black garlic, soy sauce, and sesame oil for a deeply savory, satisfying meal.

# 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 regular 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 - 1/2 teaspoon freshly ground black pepper

→ Egg

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. Pour in beaten eggs and scramble until just set. Remove eggs 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 flavor.
04 - Add 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 heated through.
06 - Drizzle in soy sauce, oyster sauce, sugar, and black pepper. Stir well to evenly coat rice.
07 - Return scrambled eggs to pan and mix. Drizzle sesame oil over rice and toss well. Remove from heat, garnish with green scallion tops, and serve immediately.

# Expert Hints:

01 -
  • The black garlic practically disappears into the rice, leaving behind a mysterious depth that makes people wonder what your secret ingredient might be.
  • You can throw it together in less than 30 minutes but still feel like you created something restaurant-worthy when youre simply cleaning out the fridge.
02 -
  • If your black garlic is extra sticky, freezing it for 10 minutes makes it much easier to chop without it clinging to your knife and fingers.
  • The key to non-clumpy fried rice isnt just using day-old rice—spreading it out on a baking sheet and letting it chill uncovered in the fridge for a few hours will evaporate excess moisture even from freshly cooked rice when youre in a hurry.
03 -
  • When youre shopping for black garlic, look for bulbs that feel soft but not dried out, with a uniform black color throughout—avoid any with hard spots or mold.
  • For a shortcut version when youre really pressed for time, substitute black garlic paste (available in some specialty stores) using about half a teaspoon per clove called for in the recipe.
Go Back