Chili Garlic Chicken Fried Rice

59 mins
Serves 10
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Directions

  1. 1Slice chicken thighs in half and toss them in a slow cooker with chili garlic sauce, soy sauce, honey, rice wine vinegar, minced ginger, salt, and pepper.
  2. 2Cook on high for 2-3 hours or low for 3-4 hours.
  3. 3Break apart the cooked chicken using tongs.
  4. 4Add pre-cooked rice to a large sheet pan and pour soy sauce, fish sauce, honey, rice vinegar, and toasted sesame oil over it.
  5. 5Preheat oven to 475 degrees and switch to high broil before adding the rice to the sheet pan.
  6. 6Cook for 10-25 minutes until crispy.
  7. 7Add frozen vegetables and cook for another 10-15 minutes.
  8. 8Mix the cooked rice and vegetables with the chicken in the slow cooker.
  9. 9Pour a mixture of egg and egg whites onto the same sheet pan and cook for 3-4 minutes.
  10. 10Chop the eggs and add them to the fried rice mixture.
  11. 11Add sesame oil and chopped green onions, and mix everything together.
  12. 12For the low-calorie spicy mayo, mix together nonfat skyr or Greek yogurt, light mayo, gochujang, sriracha, rice vinegar, salt, pepper and water.

Ingredients

  • 48 oz chicken thighs
  • 4 tablespoons chili garlic sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced ginger
  • 0 salt
  • 0 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
  • 400 g egg whites
  • 6 eggs
  • 2 tablespoons toasted sesame oil
  • 0 chopped green onions
  • 150 g nonfat skyr or greek yogurt
  • 50 g light mayo
  • 2 tablespoons gochujang
  • 2 tablespoons sriracha
  • 0 rice vinegar
  • 0 salt
  • 0 pepper
  • 0 water

Equipment

slow cookersheet panoventongs