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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 the 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.

Cook's Note:

Substitute soy sauce for the light soy sauce if desired.

Nutrition Facts

493 calories; 17.2 g total fat; 161 mg cholesterol; 1214 mg sodium. 55.4 g carbohydrates; 27 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2016
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. Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2016
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. Read More
(2)
Rating: 5 stars
10/29/2016
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. Read More
(2)
Rating: 5 stars
01/22/2018
Awesome recipe! Ended up overeating on it Read More
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Rating: 5 stars
09/29/2016
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! Read More
Rating: 5 stars
11/13/2017
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. Read More