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Thai Fried Rice with Marinated Chicken

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
160 min
SERVINGS
4 servings
Dinner
Thai Fried Rice with Marinated Chicken
Ingredients
  • 1 pound boneless chicken thighs, cut into 1/3-inch pieces across the grain
  • 2 tablespoons light soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1/4 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
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped cilantro
Instructions
1
Combine chicken thighs, 2 tablespoons of soy sauce, brown sugar, and black pepper in a bowl. Cover it up and refrigerate for 2 hours to overnight.
2
Heat a wok or very large skillet over high heat for 30 seconds. Pour in some vegetable oil and then reduce the heat to medium; add an onion and a clove of garlic. Cook and stir until fragrant, about 2 minutes.
3
Increase the heat to high and add the marinated chicken to the wok; cook, stirring constantly, until it's no longer pink, about 4 minutes.
4
Move the chicken mixture to one side of the wok; pour some eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir those eggs slowly until they're scrambled; mix them into the chicken mixture. Season with 3 tablespoons of soy sauce, sugar, and white pepper; stir for 1 minute.
5
Stir cooked rice into the wok until it's evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in some green onion and cilantro. Mix gently until everything is combined.