Chicken Fried Rice
Directions
- 1Add diced chicken breast to the slow cooker along with soy sauce, rice vinegar, sriracha, minced garlic, honey, chili crisp, garlic salt, and black pepper.
- 2Mix all ingredients in the slow cooker thoroughly.
- 3Cook on high for about 2-3 hours.
- 4Prepare the yum-yum sauce by mixing light mayo, ketchup, rice vinegar, garlic salt, sugar, smoked paprika, onion powder, and black pepper in a bowl until smooth.
- 5Combine day-old cooked rice with soy sauce and sesame oil in a bowl until it changes color.
- 6Once the chicken is ready, add frozen veggies, cooked eggs, and the prepared rice into the slow cooker.
- 7Mix all the ingredients together in the slow cooker.
- 8Cook for an additional 30 minutes on high.
- 9Top with sesame seeds and green onions.
Ingredients
- 60 oz Chicken Breast
- 4 Tbsps Soy Sauce
- 1 Tbsp Rice Vinegar
- 3 Tbsps Sriracha
- 2 Tbsps Minced Garlic
- 2 Tbsps Honey
- 1 Tbsp Chili Crisp
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 40 oz Cooked White Rice
- 1 Tbsp Sesame Oil
- 0.5 Cup Frozen Veggies
- 6 Eggs
- 2 Tbsps Sesame Seeds
- 20 g Fresh Green Onions
- 10 Tbsps Light Mayo
- 3 Tbsps Ketchup
- 0.5 Tbsp Rice Vinegar
- 0.5 Tbsp Garlic Salt
- 1 Tbsp Sugar
- 0.5 Tbsp Smoked Paprika
- 0.5 Tbsp Onion Powder
- 0.5 Tbsp Black Pepper
Equipment
Slow cookerBowlSpoonPanSpatulaMeal prep containers
Tips
- You can freeze these and reheat them in less than 5 minutes.
- For freezing, portion out 1/10 of the final dish into each air-tight meal prep container and keep frozen for up to 3 months.
- For reheating, take out a frozen container, remove the lid, add 1-2 Tbsps of water, cover with a wet paper towel, and microwave for 5-6 minutes, mixing halfway through.
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