The ideal chicken-marinated fried rice in the Thai manner. Excellent cilantro and garlic flavors, easy and straightforward. Serve with slices of fresh lime and cucumber and garnish with cilantro and hot fish sauce.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
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.
- Substitute soy sauce for light soy sauce if desired.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 1215 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad, but I prefer fish sauce instead of soy sauce in the fried rice.
Awesome recipe! Ended up overeating on it
Made this just like the recipe. My family loved it. My kids wanted the leftovers packed in their lunches the next day. It was very easy to make and will be put into our recipe rotation.
10.25.16 ~ We really enjoyed this dish. Loved the slight hint of sweetness from the brown sugar in the marinade sauce. I steamed the rice in the morning and put in the fridge so it would be cold when I added it to the wok. I needed to stretch the meal, a little bit, so I added some steamed broccoli and carrots. This dinner came together quickly which in my book, makes it a great weeknight dinner. Thanks natty’s pantry, for sharing your recipe. It will be used often.
This was fantastic!!! 4-year-old and 2-year-old even gobbled it up! It is slightly sweet, the onions ended up nice and caramelized and the cilantro adds a great perk and freshness element. I made the recipe as written expect for the following (lazy) changes: 1/2 tsp of black pepper to replace the white pepper, I’m not sure how many cups of cooked rice I used but I originally measured out 1 cup of uncooked rice, and I about doubled the cilantro. I might add some red pepper flakes next time to give it extra pizazz. I WILL be making this again, thanks!