Save to Pinterest The first time I encountered black garlic, I thought someone had made a mistake in the kitchen. Those inky cloves looked nothing like the bright white garlic I knew, but one whof and I was completely won over. This fried rice became my weeknight savior during a particularly hectic month when takeout was tempting but homemade felt necessary. Something about the way black garlic's molasses-like sweetness melts into the savory rice creates this incredible depth that keeps everyone coming back for seconds.
Last winter, my friend Sarah dropped by unexpectedly while I was making this. She stood in my kitchen doorway, suspicious eyeing the dark cloves in my prep bowl. Ten minutes later, she was literally eating out of the wok with a fork, asking what kind of magic I had just performed. Now she texts me every time she spots black garlic at the grocery store.
Ingredients
- Cooked jasmine rice: Day-old rice is crucial here because it dries out slightly, preventing that mushy texture that ruins fried rice. I always cook extra rice a day before I plan to make this.
- Black garlic cloves: These fermented beauties taste like a cross between roasted garlic and balsamic vinegar. Chop them finely so they distribute evenly throughout every bite.
- Regular garlic: Adds that sharp bite that balances black garlics sweetness. Freshly minced is best, no shortcuts here.
- Soy sauce and oyster sauce: This duo creates the classic savory base. The oyster sauce adds a velvety richness, but vegetarian alternatives work beautifully too.
- Toasted sesame oil: Use this as a finishing touch rather than a cooking oil. The aroma that hits you right before serving is absolute magic.
Instructions
- Prep your mise en place:
- Before you turn on the stove, have everything chopped and measured. Fried rice comes together fast, and theres nothing worse than scrambling for ingredients while rice burns in the wok.
- Scramble the eggs first:
- Heat one tablespoon of oil over medium-high heat until it shimmers. Pour in the beaten eggs and scramble them until just set, about thirty seconds. Remove them immediately so they stay fluffy.
- Bloom the aromatics:
- Add the remaining oil to your wok along with the diced onions and white scallion parts. Let them sizzle for one minute until the kitchen fills with that incredible scent, then add both garlics.
- Release the black garlic:
- Stir-fry the garlic mixture for another minute, but gently mash the black garlic against the side of your wok as it cooks. Watch how it melts into the oil, turning everything this gorgeous dark color.
- Add vegetables and rice:
- Toss in your mixed vegetables and cook for two to three minutes until theyre just tender. Add the cold rice, breaking up clumps with your spatula, and stir-fry until everything is hot and coated in the aromatic oil.
- Season and finish:
- Drizzle in the soy sauce, oyster sauce, sugar, and black pepper. Toss everything vigorously so each grain of rice gets some love. Return the eggs, drizzle with sesame oil, and scatter the green scallion tops on top.
Save to Pinterest This recipe has become my go-to for those nights when I need comfort food but want to feel somewhat virtuous about cooking. The way the kitchen smells when black garlic hits the hot oil is something I wish I could bottle.
Mastering the Wok
If you are using a wok, get it ripping hot before adding any oil. The smoke point matters here because that high heat creates the crisp, slightly smoky edges on the rice that make restaurant fried rice so addictive. I discovered this technique after years of sad, soggy attempts, and it completely changed my weeknight cooking game.
Making It Your Own
The beauty of this recipe is how adaptable it becomes. I have added frozen edamame for extra protein and fresh corn in summer when sweet corn is everywhere. Once I stirred in some gochujang when I was craving something spicy, and that accidental creation has now entered permanent rotation in my house.
Serving Suggestions
This fried rice stands perfectly on its own, but I love serving it alongside quick-pickled cucumbers or kimchi for that restaurant-style spread. Something cold and acidic cuts through the richness beautifully.
- Top with a fried egg for breakfast
- Pair with miso soup for a complete meal
- Crumble nori strips on top for extra umami
Save to Pinterest Hope this recipe brings as much joy to your kitchen as it has to mine. Sometimes the simplest ingredients create the most memorable meals.
Recipe FAQs
- → What does black garlic taste like?
Black garlic has a unique sweet and savory flavor with notes of balsamic vinegar, molasses, and tamarind. It's mellow and umami-rich without the pungent bite of fresh garlic, adding subtle sweetness and depth to fried rice.
- → Why use day-old rice for fried rice?
Day-old, refrigerated rice has dried out slightly, which prevents clumping and ensures each grain separates properly during stir-frying. Freshly cooked rice contains too much moisture and can become mushy or sticky.
- → Can I make this dish vegan?
Yes, simply omit the eggs and use a vegetarian oyster sauce substitute or additional soy sauce. Check that your sauces are labeled vegan-friendly.
- → What protein options work well?
Diced tofu, shrimp, chicken, or pork can all be stir-fried with the vegetables. For plant-based options, try edamame or crispy chickpeas.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed to refresh the rice.