Chicken in soy-garlic marinade with fried rice

Ingredients:

• 3 tbsp + 2 tsp lightly salted soy sauce
• 1 tbsp dark sesame oil
• 2 teaspoons of sugar
• 2 tsp sambal oelek or other chili paste
• 7 cloves garlic (6 thinly sliced, 1 grated)
• 600 g thin slices of chicken fillet
• 3 tablespoons of vegetable oil
• 1 tbsp. chopped fresh ginger
• 4 cups chopped white cabbage (about half a small head)
• 3 cups cooked long grain white rice, cooled
• 4 green onions, thinly sliced

Preparation:

1. In a shallow baking dish, combine 3 tablespoons soy sauce, sesame oil, sugar, sambal oelek, and grated garlic. Add the chicken and toss to coat evenly; set aside while you fry the garlic and cook the rice.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the chopped garlic and cook, stirring, until golden, 2-3 minutes. Using a slotted spoon, transfer the garlic to a plate, leaving the oil in the skillet.
3. Add the ginger to the pan and cook over medium heat, stirring, until it begins to sizzle, about 20 seconds. Add the cabbage and a large pinch of salt. Cook, stirring, until the cabbage is lightly browned, 3 to 5 minutes.
4. Add the rice and 0.5 teaspoon of salt and cook, stirring occasionally, for 3-5 minutes. Add the remaining 2 teaspoons of soy sauce and most of the green onions, reserving 2 tablespoons for serving.
5. Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon of water, and set aside.
6. Lightly salt the chicken. Add the remaining 1 tablespoon of vegetable oil and the chicken to the pan. Fry until golden brown, about 3 minutes per side, adding the marinade to the pan 30 seconds before the end of cooking.
7. Divide the rice and chicken among plates. Sprinkle with fried garlic and the remaining 2 tablespoons of green onions.