Garlic And Fresh Peppercorn Fried Rice

Ingredients

• 185 g (1 cup)cooked rice, cooled completely
• 12garlic cloves, finely chopped
• 150 g (1 cup), plus extra for garnishchopped spring onion
• 1 tablespoonfresh peppercorns
• 1 tablespoondark soy sauce
• 1 teaspoonchilli flakes
• to tastesalt
• as neededoil

Instructions

1. 1

   Fry the aromatics

   Put oil and the chopped garlic into a cold wok. Fry over medium heat. When the garlic is cooked, add the spring onion, fresh peppercorns and chilli flakes; stir for a minute or two.

2. 2

   Add rice

   Stir in the dark soy sauce, then add the cold cooked rice. Mix until the grains are evenly coated. Season with salt to taste and fry for about 5 minutes, stirring occasionally. Taste and add more salt if needed.

3. 3

   Serve warm

   Serve the fried rice warm, with extra spring onion for garnish if desired.

What is garlic and fresh peppercorn fried rice?

Fried rice is a broad family of dishes associated with Chinese cooking, made by stir-frying cooked rice with seasonings and other ingredients. This version keeps the ingredient list short and puts garlic, spring onion and fresh peppercorns at the centre.

Starting the garlic in cold oil lets it cook as the oil warms. Cooled rice is easier to stir through the aromatics without turning the grains mushy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 108 calories, 3g protein, 24g carbs, 4g fat.

Most of the carbohydrates come from the rice, while the oil supplies most of the fat; the rice and soy sauce contribute only modest amounts of protein. Serve it with vegetables and a protein-rich side such as tofu or egg to make the plate more balanced.

Why use cooled rice?

Cold rice is firmer than freshly cooked rice, so the grains are less likely to clump as you stir-fry them. Break up any compacted portions before they go into the wok.

The recipe calls for cooked rice that has cooled completely. If cooking it ahead, cool it promptly and keep it refrigerated until you are ready to fry.

Starting the garlic in cold oil

Cold oil: add the chopped garlic before heating the wok, then bring it up to medium heat. This gives the garlic time to flavour the oil as it cooks.

Watch closely: chopped garlic can brown quickly once the oil is hot. Add the spring onion, peppercorns and chilli flakes when the garlic is cooked, rather than letting it darken too far.

Peppercorns and seasoning

Fresh peppercorns bring a lively, peppery flavour that differs from the dried seasoning in a pepper grinder. Chop or lightly crush them if you want their flavour to spread more evenly.

Dark soy sauce seasons and colours the rice, while salt is added to taste. Because soy sauce is already salty, taste the finished rice before adding extra.

Getting the texture right

Add the rice only after the soy sauce has been stirred into the aromatics. Turn and fold the grains until they are coated, then fry for about 5 minutes, stirring occasionally.

The rice is ready when it is hot throughout and the grains remain distinct. If the wok feels crowded, stir steadily so the rice heats evenly.

Serving ideas

Serve it warm as a simple meal or as a side alongside stir-fried vegetables, tofu, eggs or another protein. Extra spring onion adds a fresh finish.

For a more rounded plate, pair a portion with vegetables and a protein-rich accompaniment. Keep additional soy sauce on the side so diners can season their own serving.

Recipe notes & tips

• Use rice that has cooled completely so the grains are easier to separate.
• Chop the garlic finely and keep an eye on it as it fries.
• Break up any clumps of cold rice before adding it to the wok.
• Taste before adding extra salt, as dark soy sauce already brings saltiness.
• Garnish with extra spring onion just before serving.

Variations

• Add egg: scramble it in the wok and fold it through the rice.
• Add tofu: brown small cubes separately, then stir them in with the rice.
• Add vegetables: include finely diced carrot or peas with the spring onion.
• Adjust the heat: use fewer chilli flakes for a milder result.
• Use white pepper: add a pinch alongside the fresh peppercorns for a different peppery note.

Common mistakes to avoid

• Using warm, freshly cooked rice: it can become sticky; cool the rice completely before frying.
• Burning the garlic: keep the heat at medium and add the other aromatics once it is cooked.
• Adding too much salt early: soy sauce is salty; taste the rice before adjusting.
• Leaving rice in clumps: break it apart before it goes into the wok so it coats evenly.
• Stirring too little: turn the rice occasionally during its 5-minute fry so it heats through.

How to store

Refrigerate leftovers promptly in a covered container and use within 1 day. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; do not reheat it more than once.

Frequently asked questions