Chili Garlic Chicken Fried Rice
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A high-protein, macro-friendly meal prep version of takeout fried rice featuring slow-cooked chili garlic chicken, oven-crisped rice, and a low-calorie spicy mayo drizzle.
- Time
- 3 hours 50 minutes
- Equipment
- Stovetop, oven, and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 65 g
- 30 g
- 15 g
- 6 g
Fried Rice
- 65 g
- 35 g
- 60 g
- 30 g
- 25 g
- 300 g
- 25 g
- 25 g
Spicy Mayo
- 40 g
- 30 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 4.75 kg before cooking, which is about 475 g per serving.
Steps
Place the sliced chicken thighs into a slow cooker.
Add 4 tablespoons chili garlic sauce, 2 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, and salt and pepper to the slow cooker. Mix well to coat the chicken.
Cover and cook on High for 2-3 hours or on Low for 3-4 hours.
Once cooked, use tongs to break the chicken apart into bite-sized pieces rather than fully shredding it.
Preheat your oven to 475°F (250 °C) (245°C (475 °F)).
Spread 1400g of day-old cooked rice onto a large sheet pan. Pour over 4 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, and 2 tablespoons toasted sesame oil. Mix until the rice is evenly coated.
Switch the oven to High Broil (approximately 525°F (270 °C)/275°C (525 °F)) and place the rice in the oven.
Broil the rice for 10-25 minutes, checking every 5 minutes. The rice is done when there are crispy bits on the exterior and slight browning across the surface.
Scrape the edges and mix the rice, then spread 600g of frozen vegetables over the top.
Return the pan to the oven under the broiler for another 10-15 minutes.
Transfer the broiled rice and vegetables into the slow cooker with the chicken.
On the same sheet pan used for the rice, pour the mixture of 400g egg whites and 6 whole eggs.
Bake the eggs for 3-4 minutes or until mostly cooked through. Chop the cooked eggs into small pieces and add them to the chicken and rice mixture.
Add an additional 2 tablespoons of toasted sesame oil and chopped green onions to the mixture. Stir everything together until well combined.
In a separate bowl, whisk together 150g yogurt, 50g light mayo, 2 tablespoons gochujang, 2 tablespoons sriracha, a splash of rice vinegar, and salt and pepper. Add water a little at a time until it reaches your desired drizzling consistency.
Portion the fried rice into 10 equal servings and drizzle with the spicy mayo before serving or storing.
Notes
Storage: Store in the freezer for up to 3 months. Reheating: Remove lid and cover with a paper towel. Microwave for 4-5 minutes, mix, then microwave for another ~1 minute to finish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 693
- Protein
- 43 g
- Carbs
- 61 g
- Fat
- 29 g
- Fiber
- 3 g
Where the calories come from
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