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.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
493 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
Step 4
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.
Step 5
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.
Ingredients
1 teaspoon ground white pepper
2 tablespoons brown sugar
2 eggs, beaten
1 teaspoon white sugar
2 tablespoons vegetable oil
¼ teaspoon ground black pepper
¼ cup chopped onion
2 tablespoons light soy sauce
4 cloves garlic, chopped
3 tablespoons light soy sauce
¼ cup chopped cilantro
¼ cup thinly sliced green onions
4 cups leftover cooked rice
1 pound boneless chicken thighs, cut into 1/3-inch pieces across the grain
