20 minute Chicken & Shiitake Black Bean Fried Rice

Who doesn’t LOVE fried rice and this 20 minute Chicken & Shiitake Black Bean Fried Rice hits all the spots. First or all, it’s the PERFECT way to use up any leftover rice, or any vegetables.  I put shiitake because I love the texture with the toastiness of the rice but fried rice is the best way to make use of any veggies that are getting sad and wilted without throwing anything away.  You’ll love it and so will every one else and so will your fridge for the ideal fridge clear out meal! And the fact that the rice is a day old, it’ll toast so deliciously and have this incredible nutty flavour.  It’s so so so so sooooooo good.

Here’s what you’ll need

Serves: 2 - 4 | Prep: 5 mins | Cooking: 15 minutes

Ingredients

1 tablespoon sesame oil

3 spring onions, chopped

1 teaspoon ginger, minced

4 garlic cloves, minced

250g chicken breast, cubed

2 cups cooked rice, preferably a day old

2 handfuls shiitake mushrooms, torn roughly

2 handfuls baby spinach, torn roughly

1 tablespoons sesame oil

5 tablespoons tamari / soy

2 tablespoons black bean sauce

1 teaspoon honey

Green scallions and coriander to garnish

Step one:  Add sesame oil to a large wok and add spring onions.  Sauté until soft, add ginger for a further minute.  Add shiitake mushrooms and cook till browned.

Step two: Add garlic, chicken and 1 tablespoon of tamari and cook for a couple of minutes till chicken has cooked and caramelised.  Add remaining ingredients except the rice and mix.  Finally add the rice and toast for a couple of minutes.  Serve with green scallions and coriander.