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Garlic Fried Rice with Chicken

4 Servings
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This is our take on the Filipino dish known as sinangag, a stir-fried rice chock-full of crisp, toasted garlic. Sliced garlic is browned slowly, creating golden garlic chips to mix into the rice at the end, along with a flavorful oil that infuses the entire dish. Sinangag typically is served as a side, but we add chicken to transform it into a main. For best texture, use cooked rice that’s been refrigerated until firm. To make enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.

Ingredients

  • 8

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

  • 2

    tablespoons soy sauce, divided

Directions

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