Thai Fried Rice (Make White Rice Pro first)

Ingredients

Makes enough for family of 5. Might have 1 bowl for left overs if you are lucky.

• 5 Bone in with Skin Chicken Thighs (you can try chicken breast, but it wont taste good)
• 3 tbsp vegetable oil or Olive Oil, or Avocado oil (for Frying Chicken)
• 3 tbsp Vegetable oil (for fried rice)
• (optional) 1 bag of sugar snap peas
• 1 onion, diced
• 4 garlic cloves, roughly chopped
• 3 eggs, lightly whisked
• 2 cups cooked Jasmine rice
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 spring onions (scallions), finely sliced

Steps

1. Preheat oven to 350
2. Pat your thawed out chicken thighs dry with paper towels (the better job you do patting them dry makes the skin extra crispy). Put on large plate. Season both sides of chicken with Salt, Pepper, and Garlic Powder.
3. Heat 3 tablespoons of vegetable oil in Cast Iron Skillet on medium-high heat. Place chicken thighs skin side down and cook for 5 minutes, Flip and cook other side for additional 5 minutes.
4. Place cast iron skillet onto top rack of pre-heated oven and cook until chicken thigh internal temp reaches 180°F. Use one of those digital thermo probe devices while chicken is in the oven so you can monitor the temp.
5. Once chicken reaches 180°F take them out of the oven and cut up the chicken into 1″ cubes. Discard the bones, but make sure to keep the all the crispy chicken skin.
6. Heat 3 tablespoons of the vegetable oil in a wok (not a large frying pan) over HIGH HEAT. Add the onion, garlic, scallion whites and stir-fry for 1.5 to 2 minutes tops.
7. Then push everything to one side of wok. Add the egg to the empty side of wok and place sugar snap peas on top of cooked onions on other side of wok . Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. Add the cold rice, meat, soy sauce, oyster sauce, and spring onion (Scallion greens), then stir-fry for 2 minutes until well combined.

Secret: If you’re planning on using chicken breast find another recipe. Chicken breast is dry, flavorless and lack the necessary oils and fats that make fried rice authentic. Only use chicken thighs preferably chicken thighs with skin. If you set on using chicken breast in this recipe don’t cook it to 180°F or it will probably dry out.

Add some Shrimp sauce to top it off.