Garlic Fried Rice with Chicken (Chicken Garlic Silog - Soy-Free)

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs, 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1/2 tsp ground black pepper, and 1 tsp salt. Stir to coat the chicken evenly. Let it marinate for at least 15 minutes at room temperature.
2. 2While the chicken marinates, mince 10 cloves of garlic very finely. You should have about 3 tablespoons of minced garlic.
3. 3Place a large about 30 cm skillet or wok over medium-high heat (400°F / 200°C). Add 3 tbsp avocado oil. Once the oil is shimmering, carefully add the marinated chicken thighs in a single layer. Cook for 6-8 minutes per side, until the chicken is cooked through and has a deep brown color. The internal temperature should reach 74°C. Remove the chicken from the skillet and set it aside on a plate to rest, then slice it into bite-sized pieces.
4. 4Reduce the heat to medium (175°C). Add the minced garlic to the same skillet. Sauté for 1-2 minutes, stirring constantly, until the garlic is golden brown and very fragrant. Be careful not to burn it.
5. 5Add the 4 cups of cooked rice (day-old) to the skillet with the garlic. Stir and break up any clumps of rice. Continue to stir-fry for 5-7 minutes, until the rice is heated through and evenly coated with the fragrant garlic.
6. 6Push the rice to one side of the skillet. Add a little more avocado oil to the empty side if the pan looks dry. Crack the 4 eggs into the empty space. Cook the eggs for 2-3 minutes, or until the whites are set and the yolks are still runny (for sunny-side up).
7. 7Serve the garlic fried rice topped with the sliced chicken and a fried egg.

Substitutions

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