Honey Sesame Chicken Fried Rice

Ingredients

• 1.4 kg Boneless, skinless chicken thighs
• 0.5 cup Salt-reduced soy sauce (Some is used in the chicken sauce and some with the rice; exact split is not visible.)
• 0.25 cup Reduced-sugar ketchup (Exact quantity is not legible in the source.)
• 0.25 cup Honey (Exact quantity is not legible in the source.)
• 4 cloves Garlic (Diced.)
• 2 tbsp Sesame oil (Used in the chicken sauce and with the rice; exact split is not visible.)
• 2 tbsp Rice vinegar (Exact quantity is not legible in the source.)
• 2 tbsp Cornstarch (Mix with water and add 30 minutes before the chicken is cooked.)
• 2 tbsp Water (For mixing with the cornstarch.)
• 1.2 kg Cooked white rice (The visible text reads approximately 1,200 g cooked white rice.)
• 1 Brown onion (Diced.)
• 500 g Frozen mixed vegetables
• 8 Whole eggs (Whisked and baked in a lined tray.)
• 400 g Egg whites (Whisked with the whole eggs; exact quantity is not legible in the source.)
• 1 bunch Spring onions (Diced; mixed into the cooker and used as a topping. Exact quantity is not stated.)
• 2 tbsp White sesame seeds (For topping.)
• 4 tbsp Sriracha mayonnaise (Drizzled over the portions; exact quantity is not stated.)

Steps

1. 1

   Add the salt-reduced soy sauce, reduced-sugar ketchup, honey, diced garlic, sesame oil, and rice vinegar to a bowl. Mix well to make the honey sesame sauce.

2. 2

   Place the boneless, skinless chicken thighs in a slow cooker and pour in the sauce. Mix well so the chicken is coated, then cook using the slow-cooker settings shown in the video until the chicken is fall-apart tender. The exact settings and cooking time are not legible in the supplied source.

3. 3

   While the chicken cooks, place the cooked white rice in a lined baking dish. Add soy sauce and sesame oil, mix thoroughly, and flatten the rice into an even layer.

4. 4

   Broil the rice on high heat for 10–15 minutes, or until the top is crispy.

5. 5

   Add the diced brown onion and frozen mixed vegetables to the rice. Cook on high heat once more; the exact duration is not legible in the supplied source.

6. 6

   Whisk the whole eggs and egg whites together in another lined tray. Bake in the oven using the settings shown in the video; the exact temperature and baking time are not legible in the supplied source.

7. 7

   Mix the cornstarch with the water. Add this slurry to the slow cooker 30 minutes before the chicken finishes cooking so the sauce can thicken.

8. 8

   When the chicken is cooked, break it apart in the slow cooker.

9. 9

   Use a spatula to scramble or break up the baked eggs, then add the eggs to the slow cooker along with the prepared fried rice and diced spring onions.

10. 10

    Mix everything together thoroughly in the slow cooker until the chicken, rice, vegetables, eggs, and spring onions are evenly distributed.

11. 11

    Divide the mixture equally among 8 meal-prep servings.

12. 12

    Top each serving with white sesame seeds, additional spring onions, and a drizzle of sriracha mayonnaise. Store in the refrigerator or freezer and reheat when ready to eat.

Notes

The source states 578 calories, 52 g carbohydrate, 19.6 g fat, and 45 g protein per serving, with 8 servings total. Several ingredient quantities and the oven/slow-cooker settings are not legible in the supplied frames, so those amounts are estimates and should not be treated as definitive. The source says the meals can be stored in the fridge or freezer for later reheating.

Nutrition per serving

• main
• meal prep
• high-protein
• fried rice
• slow-cooked
• oven-baked
• freezer-friendly
• Asian-inspired