Wing Plate with Mumbo Sauce and Fried Rice
A full carryout combo plate of mumbo-sauced fried wings served over Chinese-carryout fried rice, reflecting the fusion menus common at D.C. corner carryouts that serve both soul food and Chinese-American dishes side by side.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Deep fryer or heavy pot
- •Wok or large skillet
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 32
- carbs
- 58
- protein
- 30
- calories
- 640
Instructions
- 1
Coat the chicken wings in flour. Fry them at 350°F for 10-12 minutes until golden and cooked through, then drain.
- 2
Simmer ketchup, sugar, and vinegar in a small saucepan for 5 minutes for the mumbo sauce. Toss the wings in it.
- 3
Heat 2 tablespoons oil in a wok over high heat. Scramble the eggs briefly, then push them to one side.
- 4
Add the rice, peas, and carrots, breaking up any clumps. Stir-fry for 4-5 minutes.
- 5
Stir in the soy sauce and mix everything together. Cook for 2 more minutes.
- 6
Spoon the fried rice onto plates. Top with the mumbo-sauced wings.
- 7
Top with sliced green onion. Serve hot.
Chef's tips
Use day-old rice for the fried rice so it stays dry and separate instead of clumping together.
Storage
Refrigerate components separately up to 3 days.
Reheating
Reheat rice in a hot skillet and wings in the oven; combine after reheating.
Common mistakes to avoid
- •Using freshly cooked rice, which turns mushy when fried
- •Adding mumbo sauce to the rice as well, which makes the whole plate too sweet
Serving suggestions
Cooked Wing Plate with Mumbo Sauce and Fried Rice?
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