This Garlic Fried Rice is perfect for when you want something with a little more flavor than plain white jasmine rice but with a lot less effort than traditional egg fried rice. Fifteen minutes is all it takes to get this to the table!
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This recipe packs a punch of flavor and is so easy to make that it's my go-to with my Korean beef bowls, my Easy chicken shashlik kabobs, and my Indo-Chinese chili chicken.
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Why you'll love this recipe
- It takes just 15 minutes - Imagine having this delicious restaurant-style rice on the table in just 15 minutes. That's a big win in my book.
- Very easy to customize - This basic recipe is a great way to perfect your skills at making fried rice. Once you have it down, the sky's the limit. Add eggs, meat, vegetables, or all 3, and personalize the recipe.
- A flavorful addition to any meal - This is a much better option than simple white rice and quickly turns a meal into something special.
- A great way to use leftover rice - I make this garlic fried rice anytime I have leftover jasmine rice. It's a great way to use up the leftovers.
- Perfect vegetarian option - Unlike egg fried rice, this recipe is a great vegetarian option.
Ingredient notes
- Jasmine rice - I like to use jasmine rice to make my garlic fried rice. Due to its long grain and starch content, it doesn't break easily when fried.
- Garlic - I like to use a generous amount of freshly made garlic paste. Many recipes use crisply fried slices of garlic, but I feel that using the paste infuses the rice better with the garlic flavor.
- Sesame oil - The nutty, earthy taste of this oil tastes great in Asian food. I love adding a little bit of it to my garlic-fried rice.
- Avocado oil - Fried rice requires a lot of oil, and I don't want the taste of the sesame oil to be overpowering, so I blend it with avocado oil in this recipe.
- Soy sauce - The key ingredient in any fried rice is soy sauce. I like to use a low-sodium variety to get the perfect color without the rice becoming too salty.
- Seasoning - I add some pepper and a little salt (as necessary) to ensure everything tastes perfectly balanced.
- Green onions - The final touch to the garlic fried rice is some green onions for taste and a pop of color.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Garnish with some sesame seeds - For added color and texture, sprinkle a mix of white and black sesame seeds on the rice at the end.
- Add some egg - If you're not vegetarian, add some egg to the rice for protein and make this an entire meal.
- Add some meat - Add some sauteed prawns or leftover shredded chicken. This will make it an even heartier meal.
- Add some vegetables - Add some frozen mixed vegetables for a more colorful veggie version of the garlic fried rice. Carrots and Peas are my two favorites, but there are no rules, so go with what you like!
Step-by-step instructions
First step - Mix and heat both the oils for about 15 seconds and then saute the prepped garlic paste in them. Make sure not to burn the garlic, but cook it long enough to bloom.
Second step - Add the pre-cooked jasmine rice to the pan as soon as the garlic is ready. Quickly toss the rice and mix in the garlic with it at this point.
Third step - Next, add the soy sauce, salt, and black pepper and stir fry. Taste and adjust the seasoning if needed and mix well. If you feel the rice is too dry, drizzle a little more oil and mix it in.
Fourth step - Last of all, add the green onions to the rice, toss, and serve while it's still fresh and hot.
Expert Tips
- Use stale rice - Always use precooked and cooled rice. This has less moisture, and the starch is gelatinized, making it less sticky and perfect for this garlic fried rice, per J. Kenji Lopez-Alt.
- Use jasmine rice - I always use Jasmine rice for my fried rice. Due to its long grain, it holds its shape well.
- Use fresh garlic - Fresh garlic takes less than a minute to grind into a paste using a mortar and pestle. The taste is much better for this garlic-fried recipe than store-bought garlic paste. I highly recommend going to the extra trouble of making your own paste for this recipe.
- Use enough oil - The oil helps coat the rice grains and keeps them separate so they don't clump together. Don't skimp on the oil in this recipe.
- Fry the rice on high heat - The rice should be cooked on high heat and constantly tossed throughout the cooking process for best results. Cooking it on low heat can make it mushy.
Recipe FAQS
If you don't have stale rice, you can cook fresh rice, spread it in a thin layer on a baking sheet in front of a fan, and let it cool down. However, this will take anywhere from 45-60 minutes. An easier option is to purchase pre-cooked jasmine rice and using it to make the garlic-fried rice.
Leftover fried rice can be stored in the fridge for 1 day in an air-tight container. Any longer than that, and its best to freeze it, but for no longer than a month.
Add 1-2 tablespoons of water to the rice to create some steam, cover the bowl with plastic wrap, and heat it in the microwave for 3-5 minutes. If frozen, defrost it in the fridge overnight first and then follow these steps.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Garlic Fried Rice
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Ingredients
- 4 tablespoon sesame oil
- 8 tablespoon avocado oil
- 2 teaspoon garlic paste (see notes)
- 6 cups cooked jasmine rice (see notes)
- ¼ cup low sodium soy sauce (see notes)
- ½ teaspoon black pepper
- ½ teaspoon salt (see notes)
- ¼ cup green onions (see notes)
Instructions
- Add both cooking oils to your pan and heat for a few seconds.
- Add the garlic paste and saute for about 30 seconds.
- Add the cooked rice and saute to mix the garlic.
- Add the soy sauce, salt, and pepper and continue to fry the rice (see notes)
- Add the finely chopped green onions last and mix them in.
- Plate and serve while the rice is still hot!
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