CHILI GARLIC CHICKEN FRIED RICE

Serves 10
tiktok.com

Directions

  1. 1Slice the chicken thighs in half and place them into the slow cooker.
  2. 2Add chili garlic sauce, soy sauce, honey, rice vinegar, minced ginger, salt, and pepper to the chicken in the slow cooker.
  3. 3Mix all the ingredients well in the slow cooker.
  4. 4Cook the chicken on high for 2-3 hours or on low for 3-4 hours.
  5. 5Once cooked, use tongs to break apart the chicken in the slow cooker.
  6. 6Spread pre-cooked or leftover rice onto a large sheet pan.
  7. 7Pour the mixture of soy sauce, fish sauce, honey, rice vinegar, and toasted sesame oil over the rice.
  8. 8Mix the sauce into the rice thoroughly by hand.
  9. 9Pre-heat the oven to 475 degrees Fahrenheit, then switch to high broil just before adding the rice.
  10. 10Cook the rice in the oven under broil for 10-25 minutes, checking every 5 minutes.
  11. 11Scrape the edges and mix the rice, then add mixed frozen vegetables over the top.
  12. 12Return the rice and vegetables to the oven under broil for another 10-15 minutes.
  13. 13Once done, transfer the rice and vegetables into the slow cooker with the chicken and mix.
  14. 14Pour a mixture of egg whites and whole eggs onto the same sheet pan.
  15. 15Place the eggs in the oven and cook for 3-4 minutes until mostly cooked through.
  16. 16Chop up the cooked eggs and add them to the fried rice in the slow cooker.
  17. 17Top the fried rice with chopped green onions and a little more toasted sesame oil.
  18. 18Mix all the ingredients in the slow cooker until well combined.
  19. 19For the low-calorie spicy mayo, combine nonfat skyr or Greek yogurt, light mayo, gochujang, sriracha, a splash of rice vinegar, salt, and pepper in a bowl.
  20. 20Add water to the mayo mixture until desired consistency is reached.
  21. 21Mix all the spicy mayo ingredients together until smooth.

Ingredients

  • 48 oz chicken thighs, sliced in half
  • 4 tablespoons chili garlic sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced ginger
  • Salt
  • pepper
  • 1400 g pre-cooked rice
  • 4 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 600 g mixed frozen veggies of choice
  • 400 g egg whites
  • 6 eggs
  • 2 tablespoons toasted sesame oil
  • Chopped green onions
  • 150 g nonfat skyr or greek yogurt
  • 50 g light Mayo
  • 2 tablespoons gochujang
  • 2 tablespoons sriracha
  • Splash rice vinegar
  • Salt
  • pepper
  • water

Equipment

slow cookertongssheet panovenbowl

Tips

  • This recipe makes 10 servings that can be stored frozen and reheated in less than 5 minutes.
  • To reheat, remove the lid, cover with a paper towel, microwave 4-5 minutes, mix, then microwave another ~1 minute.
  • The cooking time for the rice can vary significantly depending on the moisture content and oven model (10-25 minutes).