Chili Garlic Chicken Fried Rice
Slow-cooker chili-garlic chicken folded through crispy sheet-pan fried rice with egg - 43g of protein per serving in a batch of 10.
43g protein / serving
575 kcal / serving
50 min
Serves 10
Recipe from YouTube by Stealth Health Life
Ingredients
- chicken thighs48 oz (1360 g)
- toasted sesame oil2 tbsp + 2 tbsp
- mixed frozen vegetables600 g
- egg whites400 g
- egg6 eggs (300 g)
- green onionschopped
- nonfat skyr150 g
- light mayonnaise50 g
- gochujang2 tbsp
- sriracha2 tbsp
- chili garlic sauce4 tbsp
- soy sauce2 tbsp + 4 tbsp
- honey3 tbsp + 3 tbsp
- rice vinegar1 tbsp + 2 tbsp
- minced ginger1 tbsp
- salt and pepperto taste
- cooked rice1400 g (600 g dry)
- fish sauce2 tbsp
Method
Add the chicken thighs, chili garlic sauce, 2 tbsp soy sauce, 60g honey, rice vinegar, minced ginger, salt and pepper to a slow cooker.
Cook on high 2-3 hours or low 3-4 hours, then shred.
Pre-heat oven to 475F and switch to high broil right before adding the rice on a sheet pan; broil 10-25 minutes until crispy bits form.
Scrape and mix the rice, add the frozen veggies over the top and broil 10-15 more minutes.
Add the rice and veggies to the shredded chicken.
On the same sheet pan, add the egg and egg white mixture; bake 3-4 minutes until mostly cooked, chop into pieces and add to the rice.
Add the toasted sesame oil and chopped green onions; mix well.
Blend the skyr, light mayo, gochujang, sriracha, rice vinegar, salt and pepper into a spicy mayo; drizzle over each serving.
Allocate across 10 equal servings; freeze leftovers up to 3 months.