How To Make Amazing Homemade Fried Rice

What does this have to do with wine, you ask? Well, let's just say that this is my dinner tonight, and it's going to be fantastic with the Chardonnay I picked up at DeBeque Canyon Winery in Palisade a little over a week ago...

First, you'll need a bit more than a cup of cooked brown rice. I like to add a little sesame oil to the cooking water. While it's cooking, prep the chicken and veggies:

You'll need unmeasured handfuls of the following:
- diced chicken breast
- chopped scallions
- snow peas
- chopped shiitake mushrooms
- chopped fresh garlic cloves (LOTS.)

Stirfry these together with eyeballed quantities of these:
- lemongrass paste (be generous)
- chili paste (roughly 1 teaspoon or less)
- black bean paste (a dollop)

Once the rice is finished, add it to the skillet. Once it's mixed and heated through, make a "bowl" in the center. You should be able to see the bottom of the skillet. Make it as sturdy as possible.

Crack an egg into the "bowl", and scramble. Cook the egg until it's almost completely done - then mix it throughout the rest of the rice/chicken/veggie mix. Heat through until egg is finished cooking.

Enjoy this miraculous concoction with an awesome, buttery, old school Chardonnay, like my 2004 DeBeque Canyon.

Ta da!