Chili Garlic Chicken Fried Rice

Name: Chili Garlic Chicken Fried Rice
Yield: 10 servings
Cuisine: Chinese
Ingredients: 48 oz chicken thighs, sliced in half; 4 tablespoons chili garlic sauce; 2 tablespoons soy sauce; 3 tablespoons honey; 60 g honey; 1 tablespoon rice vinegar; 1 tablespoon minced ginger; to taste salt; to taste pepper; 1400 g day-old cooked rice; 600 g day-old cooked rice (dry/uncooked weight); 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; to taste salt; to taste pepper; water

Serves 10

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Chili Garlic Chicken Fried Rice

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Serves 10

Directions

1Slice chicken thighs in half and toss them in a slow cooker.
2Add all the ingredients shown on screen and mix well.
3Let it cook on high for 2-3 hours or low for 3-4 hours.
4Break the chicken apart using tongs.
5Add pre-cooked or leftover rice to a large sheet pan and pour over the sauce shown on screen.
6Preheat the oven to 475 degrees, then switch to a broil right before adding the rice.
7Pour frozen vegetables of choice over the top.
8Put back in the oven under a broil.
9Mix with your chicken.
10Pour over the mixture of egg and egg whites to the same sheet pan.
11Toss that in the oven for 3-4 minutes.
12Chop up the eggs and add to your fried rice.
13Top with green onions, a little more sesame oil, and mix it all up.
14For the low-calorie spicy mayo, mix together all the ingredients shown on screen.

Ingredients

48 oz chicken thighs, sliced in half
4 tablespoons chili garlic sauce
2 tablespoons soy sauce
3 tablespoons honey
60 g honey
1 tablespoon rice vinegar
1 tablespoon minced ginger
to taste salt
to taste pepper
1400 g day-old cooked rice
600 g day-old cooked rice (dry/uncooked weight)
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
to taste salt
to taste pepper
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

Chili Garlic Chicken Fried Rice

Chili Garlic Chicken Fried Rice

Directions

Ingredients

Equipment

Tips

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