Save The smell of black garlic hitting hot oil still stops me in my tracks every single time. It happened by accident really—a forgotten jar in the back of a cabinet that turned into this revelation. Now I keep multiple backups because running out would be a kitchen emergency.
My roommate walked in while I was testing this recipe and immediately abandoned her dinner plans. She stood over the wok with a fork, picking at the rice while I finished cooking. That was the moment I knew this wasnt just a recipe—it was a weeknight savior.
Ingredients
- Cold day-old jasmine rice: Fresh rice turns to mush in the wok, but cold rice grains separate beautifully and develop that perfect slightly chewy texture we all want in fried rice
- Black garlic: These fermented cloves bring an incredible balsamic-like sweetness and deep umami that makes people ask whats your secret ingredient
- Regular garlic: Provides that familiar sharp aromatic base while the black garlic adds its mellow complexity
- Scallions: White parts add bite during cooking while green tops bring fresh color and mild onion flavor as finishing garnish
- Mixed vegetables: Frozen peas and carrots work perfectly here, no need to chop anything fresh if you dont want to
- Soy sauce and oyster sauce: This combination hits all the salty savory notes, but adjust ratios based on your preference and what you have on hand
- Toasted sesame oil: A little goes a long way—add it at the end to preserve that wonderful nutty fragrance
- Sugar: Just enough to balance the saltiness and highlight black garlics natural sweetness
- Eggs: Completely optional but they add protein and make the dish feel more substantial
- Neutral oil: Canola or sunflower oil lets the other flavors shine without overpowering them
Instructions
- Scramble the eggs first:
- Heat 1 tablespoon oil in your wok over medium-high heat until it shimmers. Pour in beaten eggs and scramble quickly until just set but still creamy. Remove and set aside—this prevents overcooking later.
- Build your aromatic base:
- Add remaining oil to the hot wok. Toss in onions and white scallion parts, stirring constantly for 1 minute until they release their fragrance and edges turn translucent.
- Wake up the garlic:
- Add both regular and black garlic to the pan. Stir-fry for 1 minute, pressing down on black garlic with your spatula to mash it into the oil—this helps distribute its flavor throughout the entire dish.
- Soften the vegetables:
- Throw in mixed vegetables and cook for 2 to 3 minutes. You want them tender-crisp, not mushy, so keep them moving in the wok.
- Add the rice:
- Dump in cold rice and use your spatula to break up clumps. Stir-fry for 2 to 3 minutes until rice is hot and starting to develop slightly toasted edges.
- Season everything:
- Pour in soy sauce, oyster sauce, sugar, and black pepper. Toss thoroughly to coat every grain of rice evenly. The rice should turn a beautiful golden brown.
- Bring it all together:
- Return scrambled eggs to the wok and mix to combine. Drizzle sesame oil over everything and toss one final time.
- Serve immediately:
- Remove from heat, sprinkle with green scallion tops, and bring to the table while piping hot. Fried rice waits for no one.
Save This became my go-to for exhausted evenings when cooking feels impossible but takeout feels wrong again. Something about standing at the wok, smelling those aromatics build, makes everything feel manageable again.
Making It Your Own
Ive discovered that black garlic fried rice welcomes almost any protein addition. Diced tofu becomes wonderfully crisp in the high heat, while shrimp cook in just a couple minutes. Even leftover roasted chicken works beautifully if you add it at the very end just to warm through.
The Wok Factor
A good wok makes a difference but dont let lack of equipment stop you. I made this in a large nonstick skillet for years with excellent results. The key is keeping the heat high enough and ingredients moving constantly so nothing sticks or burns.
Leftovers Done Right
This recipe actually improves overnight as flavors meld together in the refrigerator. Store extras in an airtight container and reheat in a hot skillet with a splash of water to refresh the texture. The rice will taste even better the next day.
- Freeze portions in individual containers for emergency lunches
- Add a fried egg on top when reheating for extra protein
- Serve with quick pickled cucumbers to cut through the richness
Save There is something deeply satisfying about transforming humble leftovers into something this extraordinary. That is the magic of fried rice.
Recipe FAQs
- → What does black garlic taste like?
Black garlic has a sweet, mellow flavor with hints of balsamic vinegar, tamarind, and molasses. It's less pungent than fresh garlic and adds deep umami richness to fried rice.
- → Why use day-old rice for frying?
Cold, day-old rice has dried out slightly, which prevents clumping and ensures each grain separates properly during stir-frying. Freshly cooked rice can become mushy and sticky.
- → Can I make this dish vegan?
Simply omit the eggs and use vegetarian oyster sauce or mushroom sauce instead of traditional oyster sauce. The black garlic provides plenty of savory depth on its own.
- → What protein additions work well?
Diced tofu, shrimp, chicken, or pork all pair beautifully with black garlic. Add your chosen protein during step 4 with the vegetables, ensuring it's cooked through before adding rice.
- → How should I store leftovers?
Store cooled fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water if needed to prevent drying.