Perfect Thai Fried Rice With Marinated Chicken

1. 1

   Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator for 2 hours to overnight.

2. 2

   Heat a wok or a very large skillet over high heat for 30 seconds. Add vegetable oil. Reduce the heat to medium; add the onion and garlic. Cook and stir until fragrant, about 2 minutes.

3. 3

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

4. 4

   Push the chicken mixture to one side of the wok; pour the eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir the eggs slowly until scrambled; mix them into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.

5. 5

   Stir the rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from the heat; stir in green onion and cilantro. Mix gently until combined.

• Calories 395.44 kcal Moderate
• Protein 30.42 g Good Source
• Carbs 25.93 g Moderate
• Total Fat 19.01 g High
• Saturated Fat 5.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 217.92 mg High
• Sodium 542.07 mg High
• Fiber 4.53 g Moderate
• Sugar 19.05 g High
• Added Sugar 0.0 g Low Source
• Calcium 87.1 mg Low Source
• Iron 3.36 mg Moderate
• Potassium 135.6 mg Low Source
• Vitamin A 42.96 mcg_rae Low Source
• Vitamin C 10.49 mg Moderate
• Vitamin D 0.92 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Garlic 🧄
• Onions 🧅