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Simple and delicious, this garlic fried rice transforms humble leftovers into an irresistible dish. With the right balance of crispy edges and big garlic flavor, this recipe will quickly become a household favorite.
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Close-up of garlic fried rice with scrambled eggs and green onions in a light green bowl, showing the texture of the rice and garnishes.

If there’s one dish that’s always in my back pocket for a quick meal, it’s garlic fried rice. This recipe takes something as simple as leftover rice and turns it into a garlicky, crispy, totally satisfying dish. You can whip it up as a side or make it the star of your meal. Either way, it’s always a hit.

The best part is it’s ready in minutes, so it’s perfect for when you need something fast and delicious.

Why We Think You’ll Love This Recipe


  • Quick and Easy. This recipe is a lifesaver when you need something fast. With just a few basic ingredients and minimal prep, you can have a delicious dish on the table in no time.
  • Perfect for Leftovers. Got some leftover rice? This recipe is made for it! The drier texture of day-old rice is ideal for getting those crispy, delicious bits.
  • Versatile. Whether you keep it simple or add in some protein or veggies, this garlic fried rice is totally adaptable to what you have on hand. Make it your own!
  • Big on Flavor. The combination of garlic, sesame oil, and soy sauce gives this rice a bold, savory flavor that feels like more than the sum of its parts.
  • Pairs with Everything. It’s the perfect side for mains like my honey sesame chicken, teriyaki shrimp stir fry, or easy orange chicken, but it also stands on its own as a light meal.

Ingredient Overview

  • Cooked White Rice. Leftover rice is the star of this dish. Day-old rice works best because it’s slightly drier, which helps achieve those crispy bits we all love. If you don’t have leftover rice, you can use freshly cooked rice – just allow it to cool for about 20-30 minutes to let the moisture evaporate a bit. If you prefer, you can also use brown rice or jasmine rice, though brown rice will be nuttier and chewier.
  • Garlic. Fresh garlic is key to getting that bold, aromatic flavor. Be sure to mince it finely so it cooks evenly without burning. If you’re out of fresh garlic, ½ teaspoon of garlic powder can work, but fresh garlic really makes a big difference in this recipe.
  • Soy Sauce. Soy sauce adds that deep, savory umami flavor that brings everything together. If you need a gluten-free option, tamari or a gluten-free soy sauce alternative works just as well. Coconut aminos can also be used if you’re avoiding soy, though the flavor will be slightly sweeter.
  • Sesame Oil. This oil gives the dish a rich, nutty flavor and is usually added at the end to keep its aroma and flavor strong. If you don’t have sesame oil, you can skip it, but it really enhances the flavor. A drizzle of olive oil with a pinch of sesame seeds can be a workaround, though the taste won’t be as bold.
  • Butter or Vegetable Oil (for cooking). Butter pairs beautifully with the garlic and egg (if using). If you prefer a more neutral flavor, you can use vegetable oil to sauté the garlic and rice. You can also use canola or sunflower oil.
  • Green Onions (optional, for garnish). Green onions add a fresh bite that complements the garlic and sesame flavors. If you’re out of green onions, chopped cilantro or parsley can work as well.
  • Sesame Seeds (optional, for garnish). A sprinkle of sesame seeds adds a bit of crunch and nuttiness to the final dish. If you don’t have sesame seeds, feel free to skip them.

Tips for Success

  • Use Leftover Rice. Day-old rice is ideal for fried rice because it’s drier and less sticky, allowing the grains to separate and crisp up beautifully. If you only have fresh rice, spread it out on a baking sheet and let it cool for at least 20-30 minutes to remove excess moisture.
  • Don’t Burn the Garlic. Garlic cooks fast! To avoid burning it, sauté the garlic over medium heat and stir constantly. If it starts to brown too quickly, lower the heat a bit.
  • Let the Rice Sit. The secret to getting crispy, golden bits in your fried rice is letting it sit undisturbed in the pan for 1-2 minutes before stirring. This allows the rice to fry properly and develop that wonderful crispy texture. Stir occasionally, but don’t overdo it.
  • Season to Taste (But Don’t Overdo the Salt). Soy sauce is naturally salty, so taste your fried rice before adding any extra salt.
  • Don’t Skimp on the Sesame Oil. Sesame oil gives the rice a distinct nutty flavor that takes it to the next level. Adding it toward the end helps preserve its flavor and aroma.
  • Customize. This recipe is a great base for whatever you have on hand. Add a fried egg, chicken, shrimp, or some sautéed vegetables like peas or carrots.

Storage and Reheating

Storing Leftovers. Let the rice cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The rice will firm up a bit in the fridge, which is great for reheating.

Freezing. To freeze, portion the cooled rice into freezer-safe bags or containers, removing as much air as possible. It will keep well in the freezer for up to 2 months. When you’re ready to eat, thaw the rice in the fridge overnight before reheating.

Reheating. For the best results, reheat the rice in a skillet on medium heat. Add a small splash of water or oil to help revive the moisture and prevent it from drying out. Stir occasionally and cook until heated through, about 5-7 minutes.

  • Microwave. If you’re in a hurry, you can reheat the rice in the microwave. Add a splash of water, cover loosely with a damp paper towel, and heat in 30-second increments, stirring in between, until warmed through.

FAQs

This recipe is incredibly versatile! You can add pre-cooked proteins like diced chicken, shrimp, or tofu. Simply stir them into the rice during the last few minutes of cooking to warm them up.

If the rice sticks to the pan, your heat might be too high or you may need more oil. Make sure to use enough oil to coat the pan and prevent sticking. Using a non-stick skillet or well-seasoned wok also helps.

Soy sauce already adds a lot of salt, so taste the rice before adding any extra salt. If you find that it’s too salty, you can mix in more plain rice to balance it out, or add a squeeze of lime juice or a bit of rice vinegar.

Yes. You can make the garlic fried rice ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, simply reheat it in a skillet with a little splash of water or oil to restore moisture and crispiness.

Pairing Suggestions

Garlic fried rice is incredibly versatile, making it the perfect side for a variety of dishes. Here are some of my favorite combinations:

Garlic fried rice with scrambled eggs and green onions in a light green bowl, with chopsticks and soy sauce in the background.

Garlic Fried Rice Recipe

Simple and delicious, this garlic fried rice transforms humble leftovers into an irresistible dish. With the right balance of crispy edges and big garlic flavor, this recipe will quickly become a household favorite.
Print Recipe Save Rate
Close-up of garlic fried rice with scrambled eggs and green onions in a light green bowl, showing the texture of the rice and garnishes.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Equipment

Ingredients

  • 2 tablespoons butter or vegetable oil
  • 3 garlic cloves minced [Note 2]
  • 1 large egg optional
  • 2 cups cooked white rice leftover rice works best [Note 1]
  • 1 tablespoon soy sauce or tamari for gluten-free [Note 3]
  • 1 tablespoon sesame oil
  • ½ teaspoon rice vinegar or lime juice [Note 4]
  • 1-2 green onions chopped (optional, for garnish)
  • 1 teaspoon sesame seeds optional, for garnish
  • Salt and pepper to taste

Instructions

  • Heat butter (or vegetable oil) over medium heat in a large skillet or wok. Add the minced garlic and sauté for 1-2 minutes, stirring constantly to prevent burning [Note 5]. If you prefer aromatics like onions or ginger, sauté them now.
    2 tablespoons butter, 3 garlic cloves
  • Push the garlic to the side of the pan and crack an egg into the center. Scramble until fully cooked, about 1 minute. Mix the egg with the garlic [Note 6].
    1 large egg
  • Add the rice, using your spatula to break up any clumps. Fry over medium-high heat for 3-4 minutes, stirring occasionally. Allow some grains to crisp by letting them sit undisturbed for 1 minute at a time [Note 7].
    2 cups cooked white rice
  • Drizzle the soy sauce and sesame oil evenly over the rice. Stir well to coat every grain. If using rice vinegar or lime juice, stir it in now for a bright, zesty touch.
    1 tablespoon soy sauce, 1 tablespoon sesame oil, ½ teaspoon rice vinegar or lime juice
  • Increase the heat to medium-high. Fry the rice undisturbed for about 1 minute to develop golden, crispy edges. Stir once to flip and crisp the other side.
  • Taste and adjust with salt and pepper as needed [Note 8]. Garnish with green onions and sesame seeds if desired. Serve immediately.
    1-2 green onions, 1 teaspoon sesame seeds, Salt and pepper

Notes

  1. Use leftover, chilled rice for best results. If using fresh rice, let it cool for 20-30 minutes.
  2. If you love garlic, feel free to use more than 3 cloves. The more garlic, the stronger the flavor – just be sure to avoid burning it.
  3. Use regular soy sauce for full umami flavor, or substitute with tamari for a gluten-free version. If you prefer deeper flavor, consider adding a touch of oyster sauce.
  4. Rice vinegar or lime juice adds acidity to balance the richness of the oils and soy sauce. Use sparingly to avoid overpowering the garlic.
  5. Garlic burns quickly and becomes bitter, so watch it closely and stir often. If it starts browning too fast, reduce the heat.
  6. The scrambled egg adds flavor and texture. Cooking it separately helps to keep it soft and fluffy in the final dish.
  7. Letting the rice sit undisturbed for 1-2 minutes while frying gives you crispy bits.
  8. Soy sauce already adds saltiness, so taste the rice before adding additional salt.

Nutrition

Calories: 249kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 391mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Servings: 3 servings
Calories: 249kcal
Author: Sandra

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    5 from 1 vote

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    2 Comments

    1. 5 stars
      This recipe is as advertised.
      The great aroma & flavor come through in every bite.
      Honestly, it’s better than anything I have tried at a restaurant.
      Thanks for sharing this recipe!