Chili Garlic Chicken Fried Rice

Serves 10
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Directions

  1. 1Slice chicken thighs in half and toss them in a slow cooker.
  2. 2Slice chicken thighs in half and toss them in a slow cooker.
  3. 3Slice chicken thighs in half and toss them in a slow cooker.
  4. 4Add all the ingredients shown on screen and mix well.
  5. 5Add all the ingredients shown on screen and mix well.
  6. 6Add all the ingredients shown on screen and mix well.
  7. 7Let it cook on high for 2-3 hours or low for 3-4 hours.
  8. 8Let it cook on high for 2-3 hours or low for 3-4 hours.
  9. 9Let it cook on high for 2-3 hours or low for 3-4 hours.
  10. 10Break the chicken apart using tongs.
  11. 11Break the chicken apart using tongs.
  12. 12Break the chicken apart using tongs.
  13. 13Add pre-cooked or leftover rice to a large sheet pan and pour over the sauce shown on screen.
  14. 14Add pre-cooked or leftover rice to a large sheet pan and pour over the sauce shown on screen.
  15. 15Add pre-cooked or leftover rice to a large sheet pan and pour over the sauce shown on screen.
  16. 16Preheat the oven to 475 degrees, then switch to a broil right before adding the rice.
  17. 17Preheat the oven to 475 degrees, then switch to a broil right before adding the rice.
  18. 18Preheat the oven to 475 degrees, then switch to a broil right before adding the rice.
  19. 19Pour frozen vegetables of choice over the top.
  20. 20Pour frozen vegetables of choice over the top.
  21. 21Pour frozen vegetables of choice over the top.
  22. 22Put back in the oven under a broil.
  23. 23Put back in the oven under a broil.
  24. 24Put back in the oven under a broil.
  25. 25Mix with your chicken.
  26. 26Mix with your chicken.
  27. 27Mix with your chicken.
  28. 28Pour over the mixture of egg and egg whites to the same sheet pan.
  29. 29Pour over the mixture of egg and egg whites to the same sheet pan.
  30. 30Pour over the mixture of egg and egg whites to the same sheet pan.
  31. 31Toss that in the oven for 3-4 minutes.
  32. 32Toss that in the oven for 3-4 minutes.
  33. 33Toss that in the oven for 3-4 minutes.
  34. 34Chop up the eggs and add to your fried rice.
  35. 35Chop up the eggs and add to your fried rice.
  36. 36Chop up the eggs and add to your fried rice.
  37. 37Top with green onions, a little more sesame oil, and mix it all up.
  38. 38Top with green onions, a little more sesame oil, and mix it all up.
  39. 39Top with green onions, a little more sesame oil, and mix it all up.
  40. 40For the low-calorie spicy mayo, mix together all the ingredients shown on screen.
  41. 41For the low-calorie spicy mayo, mix together all the ingredients shown on screen.
  42. 42For the low-calorie spicy mayo, mix together all the ingredients shown on screen.

Ingredients

  • 48 oz chicken thighs, sliced in half
  • 48 oz chicken thighs, sliced in half
  • 48 oz chicken thighs, sliced in half
  • 4 tablespoons chili garlic sauce
  • 4 tablespoons chili garlic sauce
  • 4 tablespoons chili garlic sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 60 g honey
  • 60 g honey
  • 60 g honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced ginger
  • 1 tablespoon minced ginger
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1400 g day-old cooked rice
  • 1400 g day-old cooked rice
  • 1400 g day-old cooked rice
  • 600 g day-old cooked rice (dry/uncooked weight)
  • 600 g day-old cooked rice (dry/uncooked weight)
  • 600 g day-old cooked rice (dry/uncooked weight)
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame oil
  • 600 g mixed frozen veggies of choice
  • 600 g mixed frozen veggies of choice
  • 600 g mixed frozen veggies of choice
  • 400 g egg whites
  • 400 g egg whites
  • 400 g egg whites
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame oil
  • chopped green onions
  • chopped green onions
  • chopped green onions
  • 150 g nonfat skyr or greek yogurt
  • 150 g nonfat skyr or greek yogurt
  • 150 g nonfat skyr or greek yogurt
  • 50 g light Mayo
  • 50 g light Mayo
  • 50 g light Mayo
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 2 tablespoons sriracha
  • 2 tablespoons sriracha
  • 2 tablespoons sriracha
  • splash rice vinegar
  • splash rice vinegar
  • splash rice vinegar
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • water
  • water
  • water

Equipment

Slow cookerSheet pan

Tips

  • Allocate across 10 equal servings.
  • Store frozen (will last at least 3 months frozen).
  • To reheat, remove lid and cover with a paper towel.
  • Microwave 4-5 minutes, mix, then microwave another ~1 minute to finish