Chicken Tocino with Garlic Fried Rice and Egg

Instructions

1. 1In a bowl, combine the about 450 g chicken thighs, 1/4 cup soy sauce, 1/4 cup brown sugar, 4 cloves garlic (crushed), and 1/2 tsp ground black pepper. Stir to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for longer in the refrigerator.
2. 2Heat 1 tbsp of the 2 tbsp cooking oil in a 25.4 cm skillet over medium-high heat (204.4°C / 205°C). Add the marinated chicken in a single layer. Cook for 6-8 minutes per side, until the chicken is cooked through and has a deep brown, caramelized color. The internal temperature should reach 74°C. Remove the chicken from the skillet and set aside.
3. 3Add the remaining 1 tbsp cooking oil to the same skillet over medium heat (176.7°C / 175°C). Add the 6 cloves minced garlic and sauté for 1-2 minutes, stirring constantly, until the garlic is golden brown and fragrant. Be careful not to burn the garlic.
4. 4Add the 4 cups of cooked white rice to the skillet with the garlic. Stir-fry for 3-5 minutes, breaking up any clumps, until the rice is heated through and evenly coated with the fragrant garlic oil.
5. 5While the rice is heating, crack the 4 large eggs into the skillet, making sure they have space between them. Cook the eggs for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference (runny for sunny-side up, or slightly firmer for over easy).
6. 6Serve the chicken tocino alongside the garlic fried rice, topped with a fried egg.

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