Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick and flavorful garlic fried rice featuring crispy golden garlic, soy and oyster sauces, scrambled egg, and scallions, perfect as a side dish made with pantry staples and day-old rice.

  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Ingredients

Scale
  • 1 to 2 tablespoons vegetable oil
  • 6 large cloves garlic, finely chopped
  • 1 large egg
  • 2 cups cooked and cooled white rice (preferably day-old)
  • 1 scallion, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1/4 to 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon ground black pepper

Instructions

  1. Ensure cooked rice is completely cooled (preferably day-old) or chill/spread fresh rice to dry before frying.
  2. Add vegetable oil, finely chopped garlic, and 1/8 teaspoon salt to a medium sauté pan (start with a cold pan).
  3. Heat pan over medium and cook garlic 1–2 minutes until golden and fragrant.
  4. Remove the garlic, drain on paper towels, and reserve the crispy garlic, leaving the garlicky oil in the pan.
  5. Add the egg to the pan and scramble until just slightly set.
  6. Add cooked rice, chopped scallion, soy sauce, oyster sauce, remaining salt, and black pepper; toss to combine.
  7. Turn heat to high and stir-fry until rice is heated through and well combined, separating the grains.
  8. Fold in the reserved crispy garlic and taste, adjusting salt, pepper, or soy sauce as needed.
  9. Top with extra chopped scallions if desired.

Notes

Use leftover day-old rice for best texture to avoid mushy results., Be careful not to burn the garlic; cook over medium heat and remove once golden for perfect crunch and flavor., Vegetarian option: omit oyster sauce or use a vegetarian mushroom-based oyster sauce substitute, or increase soy sauce plus a pinch of sugar for depth., Fried garlic can be stored separately at room temperature for a few days or refrigerated up to two weeks to preserve crunch., Use cooled cooked brown rice or other grains like quinoa or farro as alternatives, adjusting oil and cooking time if needed., Reheat rice on stovetop with a little oil or water, adding fried garlic last to maintain crispness., Freeze leftovers in airtight containers up to 1 month; thaw overnight in fridge before reheating.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Asian

Nutrition

  • Serving Size: approximately 1 cup per serving
  • Calories: Approximately 250 calories per serving
  • Fat: 7 grams per serving
  • Carbohydrates: 35 grams per serving
  • Protein: 8 grams per serving