Chili Garlic Chicken Fried Rice

Ingredients

• 48 oz chicken thighs (sliced in half)
• 4 tbsp chili garlic sauce
• 2 tbsp soy sauce (for chicken)
• 3 tbsp honey (for chicken)
• 1 tbsp rice vinegar (for chicken)
• 1 tbsp minced ginger
• salt & pepper (to taste)
• 1400 g cooked rice (day-old; (600g dry/uncooked weight))
• 4 tbsp soy sauce (for rice)
• 2 tbsp fish sauce
• 3 tbsp honey (for rice)
• 2 tbsp rice vinegar (for rice)
• 2 tbsp toasted sesame oil (for rice)
• 600 g mixed frozen veggies (of choice)
• 400 g egg whites
• 6 eggs
• 2 tbsp toasted sesame oil (added when mixing)
• green onions (chopped)
• 150 g nonfat skyr or greek yogurt
• 50 g light mayo
• 2 tbsp gochujang
• 2 tbsp sriracha
• rice vinegar (splash for mayo)
• water (to desired consistency)

Steps

1. 1

   Place the sliced chicken thighs into a slow cooker.

2. 2

   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.

3. 3

   Cover and cook on High for 2-3 hours or on Low for 3-4 hours.

4. 4

   Once cooked, use tongs to break the chicken apart into bite-sized pieces rather than fully shredding it.

5. 5

   Preheat your oven to 475°F (245°C).

6. 6

   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.

7. 7

   Switch the oven to High Broil (approximately 525°F/275°C) and place the rice in the oven.

8. 8

   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.

9. 9

   Scrape the edges and mix the rice, then spread 600g of frozen vegetables over the top.

10. 10

    Return the pan to the oven under the broiler for another 10-15 minutes.

11. 11

    Transfer the broiled rice and vegetables into the slow cooker with the chicken.

12. 12

    On the same sheet pan used for the rice, pour the mixture of 400g egg whites and 6 whole eggs.

13. 13

    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.

14. 14

    Add an additional 2 tablespoons of toasted sesame oil and chopped green onions to the mixture. Stir everything together until well combined.

15. 15

    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.

16. 16

    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 per serving

• main
• meal-prep
• high-protein
• slow-cooker
• baked
• chicken
• fried rice