Honey Sesame Chicken Fried Rice
Serves 8
Directions
- 1Combine the soy sauce, ketchup, honey, garlic, sesame oil, and rice vinegar in a bowl and mix well.
- 2Add the chicken and sauce to a slow cooker and cook.
- 3Add the cooked rice, soy sauce, and sesame oil to a lined baking tray, mix well, spread evenly, and broil on high until the top is crispy.
- 4Add the diced onion and frozen mixed vegetables to the rice, mix through, and bake.
- 5Add the whisked eggs and egg whites to a separate lightly greased, lined tray and bake.
- 6Mix the cornstarch with water and add it to the slow cooker 30 minutes before the chicken is finished cooking.
- 7Once cooked, break the chicken apart in the slow cooker, add the fried rice, scramble the eggs with a spatula and add them along with the spring onions, and mix everything together.
- 8Divide into 8 servings and top with sesame seeds, extra spring onion, and sriracha mayonnaise.
Ingredients
- 100 ml salt reduced soy sauce
- 100 ml low sugar ketchup
- 60 g honey
- 6 garlic clove, diced
- 10 ml sesame oil
- 30 ml rice vinegar
- 1440 g boneless and skinless chicken thighs, trim excess fat
- 6 egg, whisked
- 400 g egg white
- 5 g cornstarch
- 100 ml water
- to taste spring onion, diced
- to taste white sesame seed
- 30 g sriracha mayonnaise
- 1200 g cooked white rice
- 80 ml salt reduced soy sauce
- 10 ml sesame oil
- 1/2 brown onion, diced
- 500 g frozen mixed vegetables
Equipment
bowlslow cookerbaking trayspatulaoven
Tips
- Can be stored in the fridge or freezer and reheated when ready to eat.
