Golden Garlic Fried Rice

Golden Garlic Fried Rice is a simple, satisfying dish that turns everyday ingredients into fragrant, flavorful comfort food. With buttery garlic, soy sauce, and fluffy rice, it’s quick enough for weekdays yet impressive for guests.

Inspired by Asian home kitchens, it’s served for breakfast, lunch, or dinner—sometimes topped with a fried egg. The secret is day-old rice, which fries beautifully without turning mushy.

Each bite is warm and savory, with crisp rice and fresh green onions. Pair it with grilled meats, roasted vegetables, or enjoy it on its own—proof that humble ingredients can make memorable meals.

Recipe Yield: 4 servings

INGREDIENTS

4 cups cooked long-grain rice, cold
2 green onions, thinly sliced
3 tbsp unsalted butter
8 cloves garlic, finely minced
2 tbsp soy sauce
1 tsp sesame oil
½ tsp sea salt (or to taste)
½ tsp freshly ground black pepper
1 tbsp toasted sesame seeds (optional, for garnish)

INSTRUCTIONS

1. Prepare the garlic:
Mince garlic finely and set aside. Cold rice works best to keep grains separate, so make sure it’s chilled.

2. Heat the pan:
In a large skillet or wok over medium heat, melt butter until foamy. Add garlic and stir constantly for 30–40 seconds until fragrant but not browned.

3. Fry the rice:
Add cold rice to the pan. Break apart any clumps with a spatula and stir-fry for 3–4 minutes until heated through and lightly crisped in spots.

4. Season and toss:
Drizzle soy sauce and sesame oil evenly over rice. Sprinkle with salt and pepper, then toss well so all grains are coated.

5. Garnish and serve:
Remove from heat. Stir in green onions and garnish with sesame seeds if desired. Serve hot as a side or light main dish.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use Day-Old Rice – Freshly cooked rice will be too soft; chilled rice ensures a fluffy, non-sticky texture.
• Control the Garlic Flavor – Add garlic toward the start for milder flavor, or stir in half at the end for a sharper bite.
• High Heat for Crispness – A quick stir-fry over higher heat adds texture without overcooking the garlic.

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