Garlic Fried Rice

Ingredients

• 120 ml (½ cup)oil (avocado, vegetable or rapeseed)
• 2 headsgarlic, roughly chopped
• 4spring onions, sliced, with the white and dark green parts separated
• 600 g (4 cups)cold cooked rice
• 30 ml (2 tablespoons)reduced-salt soy sauce
• 1 teaspoon, or moregarlic powder
• 1 teaspoon, or moreonion powder

Instructions

1. 1

   Start the garlic oil

   Put the oil and chopped garlic in a cold frying pan or skillet over a medium heat.

2. 2

   Fry until golden

   Cook the garlic for about 5 minutes, stirring occasionally, until golden.

3. 3

   Strain the garlic

   Strain the fried garlic out of the oil and set it aside.

4. 4

   Cook the spring onions

   Set aside half of the infused oil for another recipe. Add the white parts of the spring onions to the remaining oil and sauté for 1–2 minutes.

5. 5

   Add the rice

   Turn the heat up to high and add the cold rice. Spread it across the pan so it can take on the garlic oil evenly.

6. 6

   Season the rice

   Add the soy sauce, garlic powder and onion powder, then toss everything together.

7. 7

   Finish and garnish

   Return the fried garlic to the rice and toss to combine. Finish with the remaining spring onion greens.

What is garlic fried rice?

Garlic fried rice is a simple Asian-inspired side built around cooked rice stir-fried with garlic and seasonings. Fried rice has many regional forms, and this version puts garlic at the centre rather than relying on a long list of additions.

Cooking chopped garlic in oil gives the dish its aromatic base, while the crisp pieces go back in at the end for a stronger flavour and a little contrast in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 6g protein, 51g carbs, 15g fat.

The rice supplies most of the carbohydrates, while the oil accounts for much of the fat; the garlic, spring onions and soy sauce add flavour, with a modest amount of protein overall. Pair a portion with vegetables and a protein-rich main such as tofu or eggs to make a more balanced plate.

Why cold rice works

Cold rice: use rice that has been cooked and chilled, as its grains are less likely to clump when tossed in the hot pan. Break up any large clumps before adding it.

Spread: the method calls for spreading the rice across the pan so it can absorb the infused oil evenly. A wide pan makes this easier.

Frying the garlic gently

Cold start: the recipe begins with garlic and oil together in a cold pan, then brings them up to medium heat. This gives the garlic time to flavour the oil as it cooks.

Colour: aim for golden pieces after about 5 minutes, stirring occasionally. Garlic can turn bitter if it gets too dark, so keep an eye on it as it fries.

Using the infused oil

Reserved oil: after straining out the garlic, set aside half of the infused oil for another recipe, as directed. The rice is cooked in the remaining oil with the white spring onion slices.

Even coating: once the rice goes in, spread and toss it so the grains meet the fragrant oil. The pan should be hot at this stage.

Seasoning and texture

Soy sauce: reduced-salt soy sauce brings savoury flavour and colour. Toss it through the rice rather than leaving it in one spot.

Powders: garlic powder and onion powder deepen the seasoning alongside the fried garlic. The recipe allows for more than a teaspoon of either, so adjust to taste.

When to serve it

Finish: the fried garlic is stirred back through after the rice is seasoned, and the green spring onion tops are added as a garnish. This keeps the garlic prominent and adds a fresher note.

Pairing: serve the rice alongside stir-fried vegetables, tofu, eggs or a main dish with a savoury sauce. Keep other sides lightly seasoned if you want the garlic flavour to stand out.

Recipe notes & tips

• Use cold cooked rice and separate any clumps before it goes into the pan.
• Stir the garlic occasionally so it browns evenly in the oil.
• Take care not to let the garlic become very dark, as its flavour can turn bitter.
• Spread the rice across the hot pan before tossing it with the seasonings.
• Keep the reserved infused oil for another dish, as the method directs.
• Add the spring onion greens at the end for a fresh finish.

Variations

• Add egg: scramble an egg in the pan before adding the rice for a more substantial version.
• Include vegetables: stir in finely chopped vegetables that cook quickly alongside the rice.
• Use chilli: add chilli flakes with the seasonings for a warmer finish.
• Try sesame oil: replace some of the cooking oil with sesame oil for a toasted aroma.
• Add tofu: serve with crisp tofu or toss in cooked tofu for extra substance.

Common mistakes to avoid

• Burning the garlic: keep it at medium heat and remove it when golden, not deeply browned.
• Using warm rice: cold rice is easier to spread and toss without turning claggy.
• Crowding the pan: spread the rice out so it can meet the infused oil evenly, using a wider pan if needed.
• Adding all the oil: set aside half after straining, as the method specifies.
• Forgetting the spring onion tops: reserve the green parts for the final garnish.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; reheat only once.

Frequently asked questions