Chili Garlic Chicken Fried Rice

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Step 1

If using day-old rice, cook the rice the day before and let rest in the fridge until ready to make the recipe.

Step 2

Slice the chicken breast in half and add them to the slow cooker. Pour in chili garlic sauce, soy sauce, honey, rice vinegar, minced ginger, salt, and pepper. Mix to coat evenly, cover, and cook on high for 2-3 hours or on low for 3-4 hours until tender. Use tongs to break up the chicken when done.

Step 3

Spread day-old or precooked rice on a large sheet pan. In a bowl, mix soy sauce, fish sauce, honey, rice vinegar, and sesame oil, then pour over the rice and toss to coat.

Step 4

Preheat the oven to 475°F, then broil the rice for 10-25 minutes, checking every 5 minutes, until crispy and slightly browned. Remove from oven, scrape the edges, add frozen veggies on top, and broil for another 10-15 minutes until veggies are heated through. Transfer rice and veggies and mix with the cooked chicken. In the same pan, spread the egg whites and eggs and broil for 3-4 minutes or until set. Chop eggs and add to the rice, then mix the remaining sesame oil and chopped green onions. Stir well.

Step 5

For the spicy mayo, mix 0% skyr or Greek yogurt, light mayo, gochujang, sriracha, rice vinegar, salt, and pepper, adding water to reach your desired consistency. Drizzle or mix into the fried rice.

Step 6

Divide into 10 servings, allow to cool, and store leftovers in freezer-safe containers