Stir-Fried Jasmine Rice with Fermented Black Beans

Name: Stir-Fried Jasmine Rice with Fermented Black Beans
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups (540 g) jasmine rice, cooked and chilled, cooled to room temperature, day-old preferred, broken up gently so no large clumps remain; 2½ tablespoons (25 g) fermented black beans (dou chi), rinsed briefly, roughly chopped; 4 cloves (20 g) garlic cloves, minced; 2½ tablespoons (38 ml) vegetable oil or neutral oil; 3 stalks (30 g) scallions (green onions), white and light green parts sliced separately from dark green tops, dark green tops cut into 1-inch pieces; 1½ tablespoons (23 ml) soy sauce; ½ teaspoon (2½ ml) toasted sesame oil; pinch white pepper (optional)

From the MyKitchenBank Kitchen

Fragrant jasmine rice wok-tossed with umami-rich fermented black beans, garlic, and scallions. This quick, savory side dish comes together in minutes and makes excellent use of cooked rice. The fermented beans add deep, salty complexity without requiring a long ingredient list.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings as a side dish

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Steps

Before you start

Use leftover cooked jasmine rice that has been refrigerated for at least 4 hours or overnight—cold rice separates better and won't clump
Measure and prep all ingredients before you start cooking
Have your wok or largest skillet preheated over medium-high heat

1
Heat the wok
- Set your wok or large skillet over medium-high heat.
- Once hot, swirl in the 2.5 tablespoons (38 ml) of vegetable oil and heat until it just begins to shimmer, about 1 minute.
- The oil should be very hot but not smoking.
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Ready when: Oil shimmers when tilted; barely smoking if you're using a very hot wok
Tip: Cold rice clumps easily if the wok isn't hot enough; the heat will also help break up any stuck-together bits as you toss.
2
Bloom the beans and garlic
- Add the chopped fermented black beans and minced garlic to the hot oil.
- Stir constantly for 30 seconds to 1 minute until fragrant.
- The beans will release their aroma and the garlic will begin to soften slightly.
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Ready when: Garlic becomes light golden and fragrant; beans smell pungent and savory
Tip: Don't let the garlic brown—watch carefully, as it can burn quickly at this heat level and become bitter.
3
Add the rice
- Add the 3 cups (540 g) of chilled jasmine rice to the wok.
- Using a wooden spatula or wok turner, break up any clumps by pressing and stirring constantly.
- Work for 2 to 3 minutes until the rice is heated through and grains are separated and not sticking together.
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Ready when: Rice grains are individually separated, hot throughout, and lightly coated with oil
Tip: Constant motion prevents sticking and ensures even heating. If the rice sticks, reduce heat slightly and continue stirring; avoid adding liquid, which will make it mushy.
4
Season the rice
- Pour the 1.5 tablespoons (23 ml) of soy sauce over the rice and continue stirring for 1 minute to distribute the seasoning evenly.
- The soy sauce will darken the rice slightly and add umami depth.
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Ready when: Soy sauce is fully incorporated; rice is glossy and evenly colored
Tip: Stir continuously so the soy sauce doesn't pool in one spot and cause uneven browning.
5
Finish with scallions and sesame oil
- Remove the wok from heat.
- Add the white and light green parts of the scallions (reserving the dark green tops), and drizzle in the 0.5 teaspoon (2.5 ml) of toasted sesame oil.
- Toss gently for 20 seconds to combine.
- Taste and adjust seasoning with white pepper if desired.
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Ready when: Sesame oil is fully distributed; scallions are warm and fragrant
Tip: Add sesame oil off heat so its delicate aroma isn't destroyed by high temperature. Reserve the tender dark green tops to scatter over the top for color and fresh flavor.
6
Serve
- Transfer the fried rice to a serving bowl or platter.
- Scatter the reserved dark green scallion tops over the top.
- Serve immediately while hot.
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Tip: Fried rice begins to dry out as it cools; serve right away for the best texture.

Good to know

Tips

Day-old or overnight-refrigerated rice is essential; freshly cooked hot rice will become mushy. If you only have fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes.
Fermented black beans vary in saltiness by brand. Rinse them and taste the dish before adding extra salt; the beans and soy sauce may provide all you need.
A wok's curved sides and high heat make it ideal for fried rice, but a 12-inch or larger skillet works fine—just keep the heat high and stir constantly.
For added protein, stir in cooked shrimp, diced ham, scrambled eggs, or diced tofu in step 3, right after the rice is heated through.

Storage & reheating

Leftover fried rice keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water, stirring constantly for 2–3 minutes until warmed through.

Substitutions

fermented black beans (dou chi) → black bean paste or miso (use 1 tablespoon / 15 g, mixed into the oil before adding rice). Black bean paste is denser and saltier; reduce soy sauce to 1 tablespoon (15 ml) to avoid over-salting.
scallions (green onions) → sliced green onion tops or chives. Use the same amount; they'll add freshness but slightly less depth than scallions.
toasted sesame oil → garlic-infused oil or chili oil. Use the same amount; this changes the flavor profile but adds complementary richness.
soy sauce → tamari or low-sodium soy sauce. Tamari is gluten-free; low-sodium will require you to taste and possibly add a pinch of salt at the end.