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The Garlickiest Fried Rice

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic garlic fried rice is a celebration of bold, savoury flavours and satisfying textures. By infusing the cooking oil with thinly sliced garlic until crisp, you create a fragrant base that permeates every grain of rice. The addition of fresh ginger, toasted sesame oil, and plenty of spring onions provides a bright contrast to the rich, golden garlic chips that top the dish. It is a simple yet sophisticated way to transform leftovers into a standout vegetarian meal.

Perfect as a quick midweek supper or a side dish for a larger Asian-inspired feast, this recipe relies on using chilled, pre-cooked short-grain rice to achieve the best results. The cooling process allows the grains to firm up, ensuring they crisp beautifully in the frying pan rather than becoming soft. Finished with a flourish of fresh coriander and toasted sesame seeds, it is a nutritious and comforting bowl that garlic lovers will return to again and again.

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Ingredients for The Garlickiest Fried Rice

  • 8 garlic cloves, thinly sliced

  • 80ml grapeseed or vegetable oil

  • Kosher salt

  • 1 (2") piece ginger, peeled, finely chopped

  • 1 large egg, beaten to blend

  • 550g chilled cooked short-grain rice

  • 2 teaspoons toasted sesame oil

  • 4 spring onions, thinly sliced on a diagonal

  • 3/4 cup coarsely chopped coriander

  • 2 teaspoons toasted sesame seeds

How to make The Garlickiest Fried Rice

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Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in spring onions and half of garlic chips; season with salt.

Transfer fried rice to a platter and scatter coriander, sesame seeds, and remaining garlic chips on top.

Garlic chips can be made 1 day ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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