Chicken Tocino with Garlic Fried Rice and Egg

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Soy Sauce
• 1/4 cup Brown Sugar
• 4 cloves Garlic
• 1/2 tsp Ground Black Pepper
• 2 tbsp Cooking Oil
• 4 cups Cooked Rice (day-old)
• 6 cloves Garlic
• 3 tbsp Cooking Oil
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs, 1/4 cup Soy Sauce, 1/4 cup Brown Sugar, 4 cloves Garlic (minced), and 1/2 tsp Ground Black Pepper. Stir to coat the chicken evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably overnight.
2. 2Heat 2 tbsp Cooking Oil in a 30.48 cm skillet over medium-high heat, about 175°C. Add the marinated chicken thighs in a single layer. Cook for 8-10 minutes per side, until the chicken is cooked through and has a slightly caramelized exterior. The internal temperature should reach 74°C. Remove the chicken from the skillet and set aside.
3. 3In the same 30.48 cm skillet, add the 3 tbsp Cooking Oil and heat over medium heat, about 150°C. Add the 6 cloves Garlic (minced) and sauté until they are golden brown and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
4. 4Add the 4 cups Cooked Rice (day-old) to the skillet with the garlic. Stir-fry, breaking up any clumps, for 3-5 minutes, until the rice is heated through and well combined with the fragrant garlic. Season with a pinch of salt and pepper if desired (optional, not listed).
5. 5While the rice is heating, heat a separate non-stick skillet over medium heat, about 162.8°C (160°C). Crack the 4 large Eggs into the skillet. Cook until the whites are set and the yolks are cooked to your preference, about 2-4 minutes for sunny-side up. Alternatively, you can fry them longer for over-easy or over-hard.
6. 6To serve, divide the garlic fried rice among four plates. Top each plate with a portion of the cooked chicken tocino. Place one fried egg on top of or alongside the chicken and rice.

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