Honey Sesame Chicken Fried Rice
Directions
- 1Combine the soy sauce, ketchup, honey, garlic, sesame oil & rice vinegar in a bowl and mix well.
- 2Add the chicken and sauce to a slow cooker. Cook on HIGH for 2-3 hours or LOW for 3-4 hours.
- 3Add the cooked rice to a lined baking tray with the soy sauce and sesame oil. Mix well, spread evenly and broil on HIGH for 10-15 minutes or until slightly crispy.
- 4Add the onion and mixed vegetables, mix through and bake for a further 5-10 minutes.
- 5Add the whisked eggs and egg whites to a lightly greased, lined tray. Bake at 200°C/400°F for 5 minutes, then break apart with a spatula to create scrambled eggs.
- 6Mix the cornflour/cornstarch with water and add it to the slow cooker 30 minutes before the chicken is finished cooking.
- 7Once cooked, break the chicken apart directly in the slow cooker. Add the fried rice, scrambled eggs and spring onion, then mix until everything is evenly coated.
- 8Divide into 8 servings and top with sesame seeds, extra spring onion and sriracha mayonnaise.
Ingredients
- 100 ml Salt Reduced Soy Sauce (Kikkoman)
- 100 ml Low Sugar Ketchup (Heinz)
- 60 g Honey
- 6 Garlic Cloves, diced
- 10 ml Sesame Oil
- 30 ml Rice Vinegar
- 1440 g Boneless & Skinless Chicken Thighs (trim excess fat)
- 6 Eggs, whisked
- 400 g Egg Whites
- 5 g Cornflour/Cornstarch
- 100 ml Water
- Spring Onion/Scallions, diced
- White Sesame Seeds
- 30 g Sriracha Mayonnaise
- 1200 g Cooked White Rice
- 80 ml Salt Reduced Soy Sauce
- 10 ml Sesame Oil
- 0.5 Brown Onion, diced
- 500 g Frozen Mixed Vegetables
Equipment
slow cookerbowlbaking dishspatulalined tray
Tips
- Cooking time for rice will vary depending on your oven, so keep a close eye on it.
- Break apart the chicken directly in the slow cooker.
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