Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Black Pepper-Garlic Chicken Fried Rice
A classic Filipino preparation, adobo usually is made with pork or chicken seasoned with soy sauce, abundant garlic, vinegar and black pepper. Here we created a chicken fried rice that features those flavors. If you like, serve this topped with fried eggs. For the best texture, use cooked rice that’s been refrigerated until firm; just-cooked rice will turn mushy. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups long-grain white rice (preferably jasmine), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.
4 to 6
Servings
30 minutes
Ingredients
-
3
tablespoons plus 1 teaspoon neutral oil, divided
-
6
medium garlic cloves, minced
Directions
-
01In a 12-inch nonstick skillet over medium, combine 3 tablespoons oil, the garlic and scallion whites; cook, stirring, until the garlic is golden brown, about 1 minute. Add the chicken, soy sauce and vinegar. Cook, stirring occasionally, until the liquid has evaporated and the chicken is browned in spots, about 7 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT