There’s something comforting about fried rice—especially when it’s homemade. For me, it’s not just about the flavors, but the process: the sizzle of ingredients hitting a hot wok, the aroma of garlic mingling with soy sauce, and the joy of transforming leftovers into something spectacular. But when I discovered blackbone chicken (also known as Silkie chicken), everything changed. Its slightly gamey, rich taste elevated this simple dish into something extraordinary.
Blackbone chicken isn’t your everyday poultry. With its distinct dark flesh and high nutritional value, it adds both depth and intrigue to a classic fried rice. Whether you’re familiar with it or trying it for the first time, this Blackbone Chicken Fried Rice is a flavorful, satisfying meal that feels both traditional and unique. Let me show you how to make it absolutely perfect.
What You Need To Make This Recipe
Blackbone Chicken (Silkie chicken):
This unique poultry has black skin and bones and a slightly richer flavor than regular chicken. It’s prized for its medicinal properties in Chinese cuisine and adds an earthy, slightly gamey taste that deepens the flavor of fried rice.
Cooked Jasmine Rice:
Jasmine rice is my go-to for fried rice because it’s fragrant and slightly sticky, but not too wet. Ideally, you’ll want to use day-old rice that’s been chilled—this helps keep the grains separate when frying.
Garlic:
Fresh garlic is essential. It brings a pungent, aromatic foundation to the dish that complements the richness of the blackbone chicken.
Soy Sauce:
Adds umami, saltiness, and color to the dish. Use a good quality light soy sauce for the best results, and be cautious with the amount—blackbone chicken already has a bold flavor.
Oyster Sauce:
This thick, savory-sweet sauce adds depth and a hint of sweetness that rounds out the umami from the soy sauce. Just a small spoonful goes a long way.
Eggs:
Scrambled eggs folded into the fried rice add creaminess and protein. They also mellow out the bolder flavors and give the dish a silky texture.
Green Onions:
Also known as scallions, these add a bright, slightly sharp bite that cuts through the richness. Use both the white and green parts for layers of flavor and color.
Vegetable Oil:
You’ll need a neutral oil with a high smoke point—vegetable or canola oil works perfectly. It ensures the rice and ingredients fry properly without burning.
Sesame Oil:
Just a drizzle at the end finishes the dish with a nutty aroma that lingers beautifully in every bite.
Ingredients List
- 1 cup cooked blackbone chicken, shredded or diced
- 3 cups day-old cooked jasmine rice
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 eggs, beaten
- 2 stalks green onions, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
How to Make Blackbone Chicken Fried Rice
Step 1: Prep All Your Ingredients
Fried rice comes together fast, so have everything chopped, beaten, and ready. Shred the cooked blackbone chicken, mince the garlic, and crack and beat the eggs. Make sure your rice is cold and separated into grains.
Step 2: Cook the Eggs
Heat a wok or large skillet over medium-high heat. Add a bit of oil and scramble the eggs until just set, then remove them from the pan and set aside. You’ll add them back in later.
Step 3: Sauté the Garlic and Chicken
Add more oil to the pan and toss in the minced garlic. Stir-fry for 30 seconds until fragrant, then add the shredded blackbone chicken. Stir well to warm through and lightly crisp the edges.
Step 4: Add the Rice
Turn the heat to high. Add the rice and break up any clumps with your spatula. Stir-fry for a few minutes until the rice is hot and starting to get golden in spots.
Step 5: Season and Stir
Pour in the soy sauce and oyster sauce, stirring continuously to coat the rice evenly. Return the scrambled eggs to the pan, folding them into the rice.
Step 6: Finish with Green Onions and Sesame Oil
Toss in the chopped green onions and stir for another 30 seconds. Finally, drizzle in the sesame oil, give everything a final toss, and serve hot.
Tips for Making this Recipe
- Use cold rice: Freshly cooked rice will be too moist and clump together. Cold, day-old rice gives you the best texture.
- Prep before you cook: This recipe moves fast, so have all ingredients prepped and nearby.
- Cook over high heat: A hot pan ensures everything fries instead of steams.
- Don’t crowd the pan: If you’re doubling the recipe, cook in batches to avoid soggy rice.
- Try other add-ins: Diced carrots, peas, or even a pinch of chili flakes can enhance flavor and texture without overpowering the dish.
FAQs
What is blackbone chicken, and where can I find it?
Blackbone chicken, or Silkie chicken, is a breed known for its dark skin, bones, and flesh. It’s often sold in Asian markets, especially in the frozen or fresh poultry section.
Can I use regular chicken instead?
Yes! While the flavor will be a bit different, you can substitute with regular cooked chicken if blackbone chicken is unavailable.
Can I make this recipe vegetarian?
Absolutely. Skip the chicken and add tofu or mushrooms for a delicious meat-free version.
Why does my fried rice turn out mushy?
This usually happens when using freshly cooked or too-wet rice. Make sure to use dry, cold, day-old rice for best results.
How long does blackbone chicken fried rice keep?
Stored in an airtight container in the fridge, it lasts up to 3 days. Reheat in a hot pan to restore the texture.