Garlic Fried Rice Recipe – Easy Sesame & Soy Flavors

Last Updated on 2 months by Neha Deshmukh

Garlic Fried Rice Recipe – Easy Sesame & Soy Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting meal that hits all the right spots. And honestly, nothing beats a good plate of Garlic Fried Rice. I first made this when I was a student and needed something fast, flavorful, and satisfying – and it’s been a staple ever since! It’s seriously the perfect way to use up leftover rice, and it’s so easy to customize. Let’s get cooking!

Why You’ll Love This Recipe

This Garlic Fried Rice isn’t just any fried rice. It’s packed with garlicky goodness, a hint of sesame, and a lovely savory flavor from the soy sauce. It’s quick – ready in under 30 minutes – and incredibly satisfying. Plus, it’s a fantastic way to sneak in some extra veggies if you’re feeling ambitious! It’s a guaranteed crowd-pleaser, and honestly, it’s just fun to make.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups cooked rice (about 300g)
• 1 whole garlic bulb (yes, a whole one! Don’t worry, we won’t use it all)
• 1 tablespoon soya sauce (15ml)
• 1 tablespoon butter (14g)
• 2 tablespoons oil (30ml)
• 0.5 teaspoon black pepper powder (2.5g)
• 2 tablespoons spring onion, chopped (about 15g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sesame Oil: Seriously, don’t skip this! A teaspoon of sesame oil in the rice while it’s cooking adds such a lovely nutty aroma. It’s a game changer.
• Type of Rice Preferred: I find long-grain rice like Basmati or Jasmine works best. They stay nice and separate. But honestly, any rice will do in a pinch!
• Soy Sauce Variations: You can use regular soy sauce, dark soy sauce (for a richer color), or even low-sodium soy sauce if you’re watching your salt intake.
• Garlic – Regional Types: In India, we have so many amazing garlic varieties! From the smaller, more pungent cloves of the Himalayas to the larger, milder ones from the south. Feel free to experiment with what you have available.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your rice with a pinch of salt and that teaspoon of sesame oil. Once cooked, spread it out on a tray to cool down. Leftover, refrigerated rice is perfect for this – it’s drier and fries up beautifully.
2. Now, for the garlic! Thinly slice about 4 cloves, and finely chop the rest. We’re using a lot of garlic, but trust me, it’s worth it.
3. Heat the oil in a large pan or wok over medium heat. Fry the sliced garlic until it’s golden brown and crispy. Keep a close eye on it – it burns easily! Once crispy, remove it from the pan and set it aside. Don’t throw away that lovely garlic-infused oil!
4. Melt the butter in the same pan. Add the chopped garlic and sauté for about a minute, until fragrant.
5. Add the black pepper and cook for another minute, until the garlic turns a pale golden color. Now, drizzle in that reserved garlic oil – yum!
6. Add the cooled rice to the pan. Pour in the soy sauce and add salt to taste. Toss everything together on high heat until the rice starts to sizzle and gets nicely coated.
7. Finally, mix in half of the chopped spring onions. Garnish with the crispy fried garlic and the remaining spring onions. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• High Heat is Key: You want that sizzle! High heat helps the rice get slightly crispy and prevents it from getting mushy.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to fry the rice in two batches. Overcrowding lowers the temperature and results in soggy rice.
• Prep Everything First: This recipe comes together quickly, so have all your ingredients chopped and measured before you start cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a vegan butter alternative or another tablespoon of oil.
• Gluten-Free Soy Sauce Option: Tamari is a fantastic gluten-free alternative to soy sauce.
• Spice Level Adjustment: Add a pinch of red chili flakes or a finely chopped green chili for a little heat. My friend, Priya, always adds a chili – she loves the kick!
• Quick Weeknight Version: Skip the crispy garlic if you’re short on time. It’s still delicious!

Serving Suggestions

Garlic Fried Rice is fantastic on its own, but it also pairs beautifully with:

• A simple vegetable stir-fry
• Chicken or shrimp
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. It won’t be quite as crispy, but still tasty!

FAQs

Let’s answer some common questions:

• Can I use brown rice for this recipe? You can, but it will have a slightly chewier texture. Brown rice also takes longer to cook, so make sure it’s fully cooked before using it.
• What’s the best way to prevent the rice from sticking? Using cooled, day-old rice is the biggest help. Also, make sure your pan is hot enough and you’re using enough oil.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop garlic, measure soy sauce, etc.) ahead of time.
• What kind of oil is best for frying the garlic? A neutral oil like vegetable or canola oil works well. You want something that won’t overpower the garlic flavor.
• How can I adjust the saltiness of the fried rice? Start with a small amount of salt and add more to taste. Remember that soy sauce is already salty!

Enjoy making this Garlic Fried Rice! I hope it becomes a favorite in your kitchen, just like it is in mine. Happy cooking!