Perfect Thai Fried Rice With Marinated Chicken recipe

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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

Nutrition Info

492.7 calories
carbohydrate: 55.4 g
cholesterol: 161.4 mg
fat: 17.2 g
fiber: 1.3 g
protein: 27 g
saturatedFat: 4 g
servingSize: -
sodium: 1214.5 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Increase heat to high and add marinated chicken to the wok, cook, stirring constantly, until no longer pink, about 4 minutes.

  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 the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper, stir for 1 minute.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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