# CHILI GARLIC CHICKEN FRIED RICE

This is a high-protein, slow cooker meal prep recipe for Chili Garlic Chicken Fried Rice that is healthier than takeout and perfect for freezing and reheating.

- Servings: 10 servings
- Cuisine: Chinese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- slow cooker
- tongs
- sheet pan
- oven
- bowl

## 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).

## Source

- Original video: https://www.tiktok.com/@stealth_health_life/video/7350001029720706346?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/0935611b-6bb3-470e-b013-889863b6406c
- Extracted: 2025-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt