# Chili Garlic Chicken Fried Rice

This recipe is for a high-protein, low-calorie chili garlic chicken fried rice, perfect for meal prepping.

- 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 day-old 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. Add sliced chicken thighs to 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 ingredients thoroughly in the slow cooker.
4. Cook the chicken in the slow cooker on high for 2-3 hours or on low for 3-4 hours.
5. Once cooked, break the chicken apart using tongs (or shred to your preference).
6. Spread day-old cooked rice on a large sheet pan.
7. Pour a mixture of soy sauce, fish sauce, honey, rice vinegar, and toasted sesame oil over the rice.
8. Mix the rice and sauce thoroughly on the sheet pan.
9. Pre-heat the oven to 475 degrees Fahrenheit, then switch to high broil.
10. Place the rice in the oven under broil for 10-25 minutes until crispy and lightly browned.
11. Scrape the edges and mix the rice.
12. Add frozen mixed vegetables over the top of the rice.
13. Return the rice and vegetables to the oven under broil for another 10-15 minutes.
14. Add the cooked rice and vegetables to the slow cooker with the chicken.
15. Pour a mixture of egg whites and eggs onto the same sheet pan.
16. Bake the egg mixture in the oven for 3-4 minutes until mostly cooked through.
17. Chop the cooked eggs into small pieces.
18. Add the chopped eggs to the fried rice and chicken in the slow cooker.
19. Top with chopped green onions and a little more toasted sesame oil.
20. Mix everything together in the slow cooker.
21. For the low-calorie spicy mayo, mix nonfat skyr or Greek yogurt, light mayo, gochujang, sriracha, a splash of rice vinegar, salt, and pepper in a bowl.
22. Add water to the spicy mayo mixture until desired consistency is reached.
23. Serve the chili garlic chicken fried rice, optionally topping with the low-calorie spicy mayo.

## Equipment

- Slow cooker
- Sheet pan
- Tongs
- Spatula
- Bowl
- Measuring cup

## Tips

- For the chicken, cook on high for 2-3 hours or on low for 3-4 hours.
- When shredding the chicken, you can use tongs to break it apart rather than fully shredding it for varied texture.
- For the fried rice, pre-heat oven to 475 degrees Fahrenheit, then switch to high broil right before adding the rice. Cook time for rice varies (10-25 minutes).
- Store the prepared meals frozen for up to 3 months. To reheat, microwave for 4-5 minutes, mix, then microwave for another ~1 minute.

## Source

- Original video: https://www.facebook.com/share/r/19mXNN5d7u/
- Recipe page: https://www.cliprecipe.com/recipe/6a97fded-d16e-4b47-828e-cc537bd95ce2
- Extracted: 2025-11-16

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