Garlic Fried Rice Asian (Printable)

Golden garlic sautéed with rice and soy creates a fragrant side, ready in minutes, with optional green onion garnish.

# What You’ll Need:

→ Rice

01 - 3 cups cooked jasmine or long-grain rice, preferably chilled

→ Aromatics

02 - 6 cloves garlic, finely minced
03 - 2 green onions, sliced, optional for garnish

→ Seasonings

04 - 2 tablespoons vegetable oil or neutral oil
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1/4 teaspoon white or black pepper
08 - Salt, to taste

# How-To Steps:

01 - Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
02 - Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until golden and aromatic. Do not let the garlic burn.
03 - Add the chilled rice to the pan. Break up any clumps with a spatula and stir-fry for 3 to 4 minutes until thoroughly heated and coated with the sautéed garlic.
04 - Pour in the soy sauce and sesame oil. Sprinkle with pepper and salt to taste. Stir-fry for an additional 2 minutes to blend flavors evenly.
05 - Remove from heat. Garnish with sliced green onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Uses chilled leftover rice ensuring perfect texture every time
  • Ten minute prep and cook means dinner happens fast
  • Customizable with easy add ins from your fridge
  • No complicated steps even beginners nail it
  • Authentic garlicky aroma makes your whole house smell amazing
02 -
  • High fiber and nutrient content especially when adding vegetables
  • Freezes beautifully for easy meal prep
  • Easily made vegan and allergy friendly
03 -
  • Always use rice that has been chilled overnight for the best nonsticky texture
  • Do not let garlic burn or the entire batch will taste bitter trust me I have made that mistake
  • Let the rice sit untouched for thirty seconds before stirring to develop a little crisp
  • Mix in extras only after seasoning so nothing steals the garlic spotlight
  • A dash of citrus or rice vinegar at the end can brighten the flavors if you want a little zing

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