Black Garlic Fried Rice

My roommate came home one night with a jar of black garlic she'd picked up at an Asian market, unsure what to do with it. We peeled one clove and tasted it straight, and I was stunned by how sweet and molasses-like it was, nothing sharp or pungent. That same evening, we tossed it into leftover rice with whatever was in the fridge, and it became one of those accidental dishes that you end up making on repeat. Now I keep black garlic stocked just for this.

I made this for a small dinner party once, nervous because fried rice can feel too casual. But when I brought the wok to the table and everyone leaned in to catch the smell, I realized comfort food doesn't need an apology. One friend went back for seconds before anyone else had even finished their first plate. It's been my go-to ever since when I want something fast but memorable.

Ingredients

• Cooked jasmine rice: Day-old rice is drier and separates better in the pan, cold from the fridge works perfectly to avoid mushy clumps.
• Black garlic: This is the star, offering a sweet umami punch without any of the bite of raw garlic, mash it gently as it cooks to release all that flavor.
• Regular garlic: A small amount keeps the savory backbone strong and balances the sweetness of the black garlic.
• Scallions: I always separate the white and green parts, the whites cook with the aromatics and the greens stay fresh and bright as garnish.
• Mixed vegetables: Peas, carrots, and corn are classic, but I've used whatever needed using up and it always works.
• Light soy sauce: This brings the salt and savory depth, go light at first because you can always add more.
• Oyster sauce: Optional but highly recommended, it adds a silky richness that coats every grain of rice.
• Toasted sesame oil: Always add this at the very end off the heat, cooking it kills the fragrance.
• Sugar: Just a touch to balance the salty sauces and enhance the natural sweetness of the black garlic.
• Eggs: Scrambled separately and folded back in, they add richness and little pockets of soft texture.
• Neutral oil: Canola or sunflower oil can take the high heat without burning or adding unwanted flavor.

Instructions

Scramble the eggs first:

Heat a tablespoon of neutral oil in your wok over medium-high heat, pour in the beaten eggs and gently scramble until just set but still soft. Remove them to a plate so they don't overcook while you build the rest of the dish.

Start with the aromatics:

Add the remaining oil and toss in the diced onion and white parts of the scallions, stirring constantly for about a minute until they soften and smell sweet.

Bloom the garlic:

Add both the minced regular garlic and chopped black garlic, stirring and gently mashing the black garlic with your spatula to release its deep, molasses-like flavor. Let it cook for a full minute without burning.

Cook the vegetables:

Toss in your mixed vegetables and stir-fry for 2 to 3 minutes until they're just tender but still have a little snap.

Break up the rice:

Add the cold day-old rice and use your spatula to break up any clumps, tossing everything together over high heat for 2 to 3 minutes until the rice is heated through and starting to toast slightly.

Season generously:

Drizzle in the soy sauce, oyster sauce, sugar, and black pepper, stirring well to coat every grain evenly. Taste and adjust the seasoning if needed.

Fold in the eggs:

Return the scrambled eggs to the pan and toss gently to distribute them throughout the rice without breaking them up too much.

Finish with sesame oil:

Remove the pan from the heat and drizzle the toasted sesame oil all over, tossing one last time to let that nutty aroma coat everything. Garnish with the green scallion tops and serve immediately.

Save

There was a rainy Tuesday when I was too tired to think about dinner, and I pulled this together in less time than it would have taken to order delivery. Sitting at the counter with a bowl of it still steaming, I realized that sometimes the best meals are the ones you don't overthink. It tasted like care even though it came together on autopilot.

Choosing Your Add-Ins

I've learned that fried rice is incredibly forgiving when it comes to vegetables and protein. Diced tofu crisped up in the pan before adding the aromatics gives a satisfying chew, and shrimp or chicken can be cooked the same way. Frozen peas and carrots work just as well as fresh, and I've even tossed in leftover roasted broccoli or bell peppers. The key is cutting everything small so it heats through quickly and distributes evenly.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the texture is always best fresh. When reheating, I add a splash of water or broth and use a hot skillet instead of the microwave to bring back some of that wok flavor. A quick toss over high heat revives the rice and keeps it from drying out.

Serving Suggestions

This dish stands alone beautifully, but I love serving it with a side of tangy kimchi or quick-pickled cucumbers to cut through the richness. A fried egg on top with a runny yolk turns it into a full meal, and a sprinkle of sesame seeds or crispy fried shallots adds a nice textural contrast. Sometimes I'll serve it alongside miso soup or a simple cucumber salad for a light, balanced dinner.

• Top with a fried egg for extra richness and a runny yolk that coats the rice.
• Serve with kimchi, pickled vegetables, or a cucumber salad to balance the savory flavors.
• Garnish with sesame seeds or crispy fried shallots for added crunch and visual appeal.

Save

This is one of those recipes that feels like a hug in a bowl, simple enough for a weeknight but special enough to share. I hope it becomes one of your easy favorites too.

Recipe FAQs

→ Why should I use day-old rice for fried rice?

Day-old rice has lower moisture content, making each grain separate and distinct when stir-fried. Fresh, warm rice tends to clump together and become mushy. Refrigerate cooked rice for at least a few hours or overnight for optimal texture.

→ What is black garlic and how does it differ from regular garlic?

Black garlic is regular garlic that has been fermented through a slow aging process, developing a dark color, sweet taste, and soft texture. It has a molasses-like sweetness and mellow umami flavor without the sharp bite of fresh garlic, making it perfect for subtle depth in dishes.

→ Can I make this dish vegan?

Yes, easily. Simply omit the eggs and use vegetarian oyster sauce or tamari instead of regular soy sauce if needed. The black garlic and sesame oil provide rich umami flavor that doesn't depend on animal products. You can also add tofu for additional protein.

→ How do I prevent the rice from sticking to the wok?

Ensure your wok or skillet is sufficiently hot before adding oil and rice. Use a high heat setting and keep the rice moving with constant stirring. If needed, add a small amount of oil between ingredients. Breaking up clumps immediately as they form prevents sticking.

→ What vegetables work best for this dish?

Peas, carrots, and corn are classic choices, but you can use bell peppers, broccoli, green beans, or mushrooms. Cut vegetables into similar-sized pieces for even cooking. Pre-dice vegetables before starting so stir-frying stays quick and rice doesn't overcook.

→ Can I prepare ingredients in advance?

Absolutely. Chop all aromatics and vegetables the day before and store in separate containers. Cook and refrigerate rice ahead of time. On cooking day, simply execute the stir-fry steps. This mise en place approach keeps actual cooking to about 10 minutes.