Black Garlic Fried Rice (Printable)

Umami-rich fried rice with sweet black garlic, soy sauce, and sesame oil. Ready in 25 minutes for satisfying flavor.

# What Goes In:

→ Rice Base

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 tbsp light soy sauce
08 - 1 tbsp oyster sauce or vegetarian alternative
09 - 1 tbsp toasted sesame oil
10 - 1 tsp sugar
11 - 1/2 tsp freshly ground black pepper

→ Optional Egg

12 - 2 large eggs, lightly beaten

→ Cooking Oil

13 - 2 tbsp neutral oil (canola or sunflower)

# How to Make It:

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 on a plate.
02 - Add remaining oil to the pan. Add onions and white scallion parts. Sauté for 1 minute until fragrant and translucent.
03 - Add regular garlic and black garlic. Stir-fry for 1 minute, gently mashing black garlic with spatula to release its sweet, umami flavor.
04 - Stir in mixed vegetables. Cook for 2 to 3 minutes until just tender but still crisp.
05 - Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes until rice is thoroughly heated through.
06 - Drizzle soy sauce, oyster sauce, sugar, and black pepper over rice. Stir well to evenly coat every grain.
07 - Return scrambled eggs to the pan and mix to combine. Drizzle sesame oil over the rice and toss well.
08 - Remove from heat. Garnish with green scallion tops and serve immediately while hot.

# Expert Advice:

01 -
  • The black garlic works like culinary magic, transforming ordinary fried rice into something your friends will swear came from that secret restaurant they can never get reservations for.
  • The recipe forgives your imprecision completely—I once accidentally doubled the sesame oil and my partner declared it the best version yet.
02 -
  • My first attempt was a gummy mess because I used freshly cooked rice—the day-old refrigerated rice really is non-negotiable for that perfect texture.
  • Keeping your heat consistently high throughout cooking prevents the rice from steaming and sticking together—I learned this after a few soggy batches when I was being too cautious with the temperature.
03 -
  • If your black garlic is particularly sticky and difficult to chop, lightly oil your knife blade before cutting to prevent it from becoming a gummy mess on your cutting board.
  • When adding the cold rice to the wok, use the back of your spatula to press down firmly on any clumps against the hot surface—this creates those coveted crispy bits that add textural contrast.
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