Black Garlic Fried Rice

Black garlic has this way of making everything taste like it's been simmering for hours when really it took minutes. I first encountered these fermented cloves at a small grocer in Chinatown and the clerk saw me puzzling over the dark bulbs. She whispered that they'd become my secret weapon and she wasn't wrong. This fried rice became that thing I make when I want people to think I tried harder than I actually did.

Last Tuesday my friend Sarah dropped by unexpectedly and I had nothing to offer except leftover rice and a jar of black garlic. We stood in the kitchen talking while everything came together in one pan. She took her first bite and went completely quiet for a full ten seconds before demanding I write down exactly what I'd done. Now it's her go-to comfort food too.

Ingredients

• 3 cups cooked jasmine rice: Day-old and cold from the fridge gives you that perfect separate-grain texture that fresh rice never achieves
• 6 cloves black garlic: These fermented cloves are sweet earthy and umami-rich like nothing else in your pantry
• 2 cloves regular garlic: Fresh garlic brings that sharp aromatic punch while black garlic provides the deep mellow backbone
• 2 scallions: Using white and green parts separately means you get two different levels of onion flavor throughout
• 1 small onion: Finely diced so it almost melts into the rice rather than staying in distinct pieces
• 1 cup mixed vegetables: Frozen peas carrots and corn work beautifully or use whatever fresh veggies need using up
• 2 tbsp light soy sauce: This provides the essential salty base that ties everything together
• 1 tbsp oyster sauce: Adds that glossy restaurant-quality sheen and depth of flavor
• 1 tbsp toasted sesame oil: Use this as a finishing oil to preserve its delicate nutty aroma
• 1 tsp sugar: Just enough to balance the salty elements and enhance the natural sweetness of vegetables
• ½ tsp freshly ground black pepper: Freshly ground makes a huge difference here for that little heat kick
• 2 large eggs: Totally optional but they add protein and make the dish feel more complete
• 2 tbsp neutral oil: Canola or sunflower oil lets the other flavors shine without competing

Instructions

Scramble your eggs first:

Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat until it shimmers. Pour in the beaten eggs and scramble them quickly until just set then remove and set them aside. This keeps the eggs fluffy and prevents them from becoming rubbery later.

Build your aromatic base:

Add the remaining oil to the pan along with onions and the white parts of the scallions. Sauté for about 1 minute until fragrant and the onions start to turn translucent. You want them softened but not browned at this stage.

Bring in the garlic duo:

Add both regular garlic and black garlic to the pan. Stir-fry for another minute using your spatula to gently mash the black garlic so it releases its dark flavorful paste into the oil. Your kitchen should smell amazing right now.

Add the vegetables:

Toss in the mixed vegetables and cook for 2 to 3 minutes until just tender. They should still have a little bite rather than being completely soft which keeps the overall texture interesting.

Introduce the rice:

Add the cold rice breaking up any clumps with your spatula as you go. Stir-fry for 2 to 3 minutes until the rice is heated through and starting to get slightly golden in spots. This is where patience pays off.

Season everything:

Drizzle in the soy sauce oyster sauce sugar and black pepper. Stir well to evenly coat every grain of rice. The mixture should look glossy and uniformly colored now.

Bring it all together:

Return the scrambled eggs to the pan and mix to combine. Drizzle the sesame oil over the rice and toss well to distribute that final fragrant note throughout the dish.

Finish and serve:

Remove from heat immediately and garnish with the green scallion tops. Serve it right away while everything is still hot and the aromas are at their peak.

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My roommate walked in while I was making this and immediately asked what smelled so incredible. Now we argue about who gets to make it on Friday nights because we both want that comforting aroma filling our apartment. It's become the unofficial end-of-week celebration meal.

Making It Your Own

This recipe is incredibly forgiving which is exactly what you want from a fried rice situation. I've added diced tofu shrimp even shredded chicken when I needed extra protein. The black garlic works with pretty much everything and transforms simple additions into something that feels intentional and thoughtful.

Texture Secrets

The key to restaurant-quality fried rice is ensuring each grain stays separate from its neighbors. Cold rice from the fridge gives you the best start but breaking up clumps gently with your spatula as you cook is crucial. Don't rush the initial rice-frying phase even if you're hungry.

Serving Ideas

This rice is substantial enough to stand alone as a meal but I love serving it alongside something crisp and fresh to balance the richness. A simple cucumber salad or some quick-pickled vegetables make perfect companions. The contrast between hot savory rice and cold tangy vegetables is absolutely perfect.

• Kimchi adds a fantastic probiotic kick and bright acidity
• A fried egg on top makes it feel even more special
• Extra scallions never hurt anyone

Save

I hope this becomes one of those recipes you can make without even thinking like muscle memory and comfort all in one pan. There's something deeply satisfying about transforming simple leftovers into something this extraordinary.

Recipe Questions

→ What makes black garlic different from regular garlic?

Black garlic is aged regular garlic that develops a sweet, molasses-like flavor with tangy undertones. The fermentation process transforms its pungent sharpness into mellow umami richness, making it perfect for adding depth to stir-fried dishes without overpowering them.

→ Why use day-old rice for fried rice?

Cold, day-old rice has dried out slightly, which prevents clumping and ensures each grain stays separate during high-heat stir-frying. Freshly cooked rice contains too much moisture and can become mushy rather than achieving that desirable fluffy texture.

→ Can I make this dish vegan?

Absolutely. Simply omit the eggs and use a vegetarian oyster sauce alternative or additional soy sauce. The black garlic provides plenty of savory depth, so you won't miss the traditional oyster sauce's umami contribution.

→ What protein additions work well with this fried rice?

Diced tofu crisps up beautifully in the hot wok. Shrimp add quick-cooking sweetness, while bite-sized chicken pieces offer hearty substance. Add your chosen protein when stir-frying the vegetables, ensuring it's fully cooked before adding the rice.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil, stirring occasionally until hot throughout. The microwave works too, though the texture may soften slightly.

→ What vegetables can I substitute?

Feel free to use whatever you have on hand. Diced bell peppers, snap peas, broccoli florets, or baby corn all work wonderfully. Just keep pieces uniform in size for even cooking and aim for about 1 cup total vegetables.