The Arizona Republic

Garlic fried rice with chicken

- 177milkstr­

Start to finish: 35 minutes

Servings: 4

8 ounces boneless, skinless chicken thighs, trimmed and cut into ½- to ¾-inch pieces

2 tablespoon­s soy sauce, divided

teaspoon white sugar

Kosher salt and ground black pepper

3 tablespoon­s grapeseed or other neutral oil, divided

8 medium garlic cloves, thinly sliced

3 scallions, thinly sliced, white and green parts reserved separately

4 cups cooked and chilled long-grain white rice, preferably jasmine rice (see headnote)

In a medium bowl,

stir together the chicken, 1 tablespoon soy sauce, the sugar and teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, 2 to 3 minutes. Stir the chicken, then cook, stirring occasional­ly, until well browned all over and cooked through, another 2 to 3 minutes. Transfer the chicken to a plate; set aside.

Wash and dry the skillet. Set it over medium-low and add the remaining 2 tablespoon­s oil and the garlic. Cook, stirring only occasional­ly at first then more often once the garlic begins to color, until some of the slices are light golden brown, about 5 minutes. Add the scallion whites and cook, stirring, until most of the garlic is golden brown, about 2 minutes.

Add the rice, breaking up any clumps, followed by the remaining 1 tablespoon soy sauce and ¼ teaspoon salt. Cook over medium-high, stirring and scraping the bottom of the pan to incorporat­e the garlic and any browned bits, until the rice is heated through, about 2 minutes. Add the chicken and any accumulate­d juices; cook, stirring, until warmed through, about 1 minute.

Off heat, taste and season with salt. Transfer to a serving dish, then sprinkle with the scallion greens and pepper.

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