A perfect Thai-style fried rice with marinated chicken. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.
Ingredients
- boneless chicken thighs, cut into 1/3-inch pieces across the grain: 1 pound
- light soy sauce: 2 Tbsp
- brown sugar: 2 Tbsp
- ground black pepper: 0.25 tsp
- vegetable oil: 2 Tbsp
- onion: 0.25 cup (chopped)
- garlic: 4 clove (chopped)
- eggs: 2 piece (beaten)
- light soy sauce: 3 Tbsp
- white sugar: 1 tsp
- ground white pepper: 1 tsp
- leftover cooked rice: 4 cups
- green onions: 0.25 cup (thinly sliced)
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
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Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
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Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
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Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled; mix into chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
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Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.
