Some days, the fridge yields inspiration. Other days, it yields… well, two chicken thighs, half a pepper, and that jar of black bean sauce you swore you’d use last February.
Cue the culinary improvisation—and a dish that turned out far too delicious to be a one-off.
This week’s wander took us no further than the kitchen, where an old wok, a hungry stomach, and a little black bean magic came together in 30 blissful minutes. It’s one of those dinners that tastes like you ordered takeout but feels like you won takeout. Savoury, sticky, a little spicy, and utterly moreish, this fried rice with chicken in black bean sauce is the lunch hero you didn’t know you needed.
Best served hot and preferably with someone nearby to praise your culinary genius (or at least wash up after you).
🍜 Fried Rice with Chicken in Black Bean Sauce
Serves: 2–3
Prep time: 15 mins
Cook time: 15 mins
Ingredients
For the chicken marinade:
• 2 chicken breasts or thighs, thinly sliced
• 1 tsp cornflour
• 1 tbsp soy sauce
• 1 tsp sesame oil (optional)
For the stir-fry:
• 1 cup basmati rice
• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, finely chopped
• 1 small onion, sliced
• 1 yellow pepper, sliced
• 1 tbsp fermented black bean sauce (or 2 tbsp if you love it strong!)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 100ml chicken stock or water
• 1 tsp cornflour mixed with 1 tbsp cold water (slurry)
• Optional: fresh red chilli or chilli flakes, to taste
Instructions
- Marinate the chicken
In a bowl, combine the sliced chicken with soy sauce, cornflour, and sesame oil. Set aside to marinate while you prep the other ingredients. - Cook the rice
Boil the rice until tender. Drain, return to the pan with 1 tablespoon of olive oil and gently fry until crispy and sticky. - Stir-fry time!
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry until just cooked through. Remove from the pan and set aside. - Aromatics and veg
In the same pan, add a little more oil if needed. Add the garlic and ginger, stir for 30 seconds until fragrant, then throw in the onions and peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp. - Sauce it up
Add the black bean sauce, oyster sauce, soy sauce, and sugar. Pour in the chicken stock or water and bring to a simmer. - Thicken the sauce
Return the chicken to the pan. Add the cornflour slurry and stir until the sauce thickens slightly and coats everything nicely. - Serve hot
Plate up, garnish with extra spring onions or chilli if you like a kick, and enjoy!
🔥 Optional Extras
• Add mushrooms, baby corn, or mange tout for extra veg.
• Swap chicken for beef strips, tofu, or prawns.
• A squeeze of lime and sprinkle of coriander gives it a Southeast Asian twist.”
There’s something gloriously satisfying about scraping the last few grains of sticky rice from the pan—especially when it carries all those deep, umami flavours clinging to caramelised edges and charred veg.
This dish has now earned itself a spot in the Wanderer’s Lunch-time Rotation (an imaginary list scrawled somewhere between the fridge and the back of my mind). Whether you’re cooking for two or stretching it with a few extra veggies for leftovers, it’s a brilliant way to breathe new life into humble ingredients.
Next time, I might brave the bird’s eye chilli—or maybe swap the chicken for prawns if I’m feeling flash. Either way, there’ll be black bean sauce on the shopping list again… and the frying pan at the ready.
Until next time, keep wandering—especially where your taste buds lead you.
The Willoughton Wanderer 
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