Making fried rice at home is easy and quick, and all the ingredients you need can be purchased at any supermarket. The important thing is to cook your rice ahead of time and allow it to chill thoroughly so the grains don't stick together when you stir-fry it. We used boneless, skinless chicken thighs in this recipe, but just about any meat, cooked or raw will work. See our notes for some variations. 3/4 lb boneless, skinless chicken thighs 1 tablespoon soy sauce 3 tablespoons oyster sauce 1 tablespoon seasoned rice vinegar 3 teaspoons toasted sesame oil, divided 4 cups cooked white rice, thoroughly chilled 3 tablespoons vegetable oil, divided 1/4 cup red onion, finely chopped 3 cloves garlic, very finely chopped 1 tablespoon fresh ginger, very finely chopped 2 eggs, lightly beaten Freshly ground black pepper 2 strips thick cut bacon, cooked and cut into 1/2-inch pieces (see notes) 1/2 cup frozen peas, thawed 5 to 6 scallions, sliced

Trim any excess fat from the chicken thighs, cut them into 1/2-inch cubes and set aside. Whisk the soy sauce, oyster sauce, rice vinegar and 2 teaspoons of the sesame oil together in a mixing bowl. Add the rice, combine well and set aside. Heat 1 tablespoon of the vegetable oil and the remaining teaspoon of sesame oil in a wok or large skillet over high heat. Add the onion, garlic and ginger and stir-fry until fragrant, 1/2 to 1 minute. Add the chicken and continue cooking until golden brown and cooked through, about 3 minutes. Transfer to a bowl and set aside. Return the wok to the heat and add another tablespoon of vegetable oil. Add the eggs and stir fry until set, breaking into small pieces as they cook. Transfer to the bowl with the chicken and set aside. Add the balance of the oil to the pan and once heated, add the rice. Season liberally with freshly ground black pepper and stir-fry for 3 to 4 minutes. Add the egg and chicken along with the juices that have accumulated in the bowl.

Stir-fry for another 2 minutes then add the bacon, peas and scallions. Stir-fry for 1 minute additional, remove from the heat and serve immediately. Recipe Notes & Variations: Feel free to substitute some diced ham for the bacon if desired (1/4 to 1/3 cup).You can also substitute pork, beef, shrimp or other seafood for the chicken, or, for a meatless version use firm tofu, mushrooms and shelled edamame. Instead of peas you could add chopped sweet bell pepper, snap peas or snow peas. If you'd like to use leftover meat that's already been cooked, simply stir-fry your onion-garlic-ginger mixture a little longer, then add the cooked meat and stir-fry just long enough to heat it through, about 1 minute. bacon, boneless chicken thighs, chicken thighs, oyster sauce, rice, scallions «  French-Inspired Macaroni and Cheese #SundaySupper Orzo with Roasted Beets, Greens and Goat Cheese  »This dish is equally delicious prepared with turkey, seafood, beef, or pork.

ShareShare “Chicken Fried Rice with Fermented Black Beans” on FacebookShare “Chicken Fried Rice with Fermented Black Beans” on TwitterShare “Chicken Fried Rice with Fermented Black Beans” on PinterestShare “Chicken Fried Rice with Fermented Black Beans” on Google+Email “Chicken Fried Rice with Fermented Black Beans”wine 6 bottles 25 off YieldServes 4 as a main courseIngredientsFor marinade3 tablespoons soy sauce2 tablespoons minced garlic1 teaspoon Asian sesame oil2 skinless boneless chicken breast halves (about 3/4 pound total)1 red onion1 large red bell pepper1/2 pound snow peas3 tablespoons fermented black beans2 1/2 tablespoons corn or safflower oilFor seasoning liquid1 tablespoon chicken broth3 tablespoons soy sauce1 1/2 tablespoons Chinese rice wine or sake1 1/2 teaspoons sugar5 cups chilled Chinese-style white or brown rice2 tablespoons minced garlic2 tablespoons best wine list sf

minced peeled fresh gingerrootPreparationMake marinade: In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. best wines to have with seafoodCut onion and bell pepper into 1/4-inch dice. good food and wine scheduleTrim snow peas and cut crosswise into 1/4-inch slices. buy cheap wine online canadaRinse black beans and mince.best 7 day wine kits Remove chicken from marinade and pat dry. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes.

Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags. Cut chicken into 1/2-inch cubes. Make seasoning liquid: In a small bowl stir together seasoning liquid ingredients. Spread rice in a shallow baking pan and separate grains with a fork. In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.Posted by Fiona Beckett (Google+) on April 20 2017 at 07:06 Chicken can be served so many different ways you might wonder which type of wine makes the best pairing.

The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide: Given that chicken is a light meat, it won’t surprise you to learn that white wine is generally a more flexible match with smooth dry whites like chardonnay happily partnering a great many chicken dishes. But there are recipes I’d definitely pair with a red . . . Go for a lightly oaked Chardonnay or other smooth dry white like oaked Chenin Blanc or Viognier with: Aromatic whites like medium-dry Riesling and Pinot Gris match well with spicy chicken dishes such as A crisp dry white like a Pinot Grigio, Picpoul or Sauvignon Blanc is good with There are, of course, many other possibilities - fruity rosés also work well with spicy chicken dishes, sparkling wines with fried chicken and cider is generally a great all-rounder but if you want to keep it simple, this is a start! You may also find these posts useful: If you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here.