Description
A perfect Thai-style fried rice. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.
Ingredients
- 1 pound boneless chicken thighs, cut into 1/3-inch pieces across the grain
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- ¼ cup chopped onion
- 4 cloves garlic, chopped
- 2 eggs, beaten
- 3 tablespoons light soy sauce
- 1 teaspoon white sugar
- 1 teaspoon ground white pepper
- 4 cups leftover cooked rice
- ¼ cup thinly sliced green onions
- ¼ cup chopped cilantro
Instructions
- 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.
- 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.
- Increase heat to high and add marinated chicken to the wok; cook
- stirring constantly
- until no longer pink
- about 4 minutes.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 13 mins
Total Time: 2 hrs 38 mins
Servings: 4