Crockpot Chili Garlic Chicken Fried Rice

• servings: 12

Ingredients

48oz chicken thighs

2.5T chili garlic sauce

2T soy sauce + 6T soy sauce

3T honey + 3T honey

1T rice vinegar + 2T rice vinegar

1T minced ginger

Salt & pepper to taste

600g frozen veggies

600g rice (dry)

2T toasted sesame oil

400g egg whites

6 eggs

1 bundle of green onion

Spicy mayo:

150g nonfat greek yogurt

50g light mayo

2T gochujang

2T Sriracha

Water

Directions

1. Combine chicken thighs (chopped), chili garlic sauce (4T) soy sauce (2T), honey (3T), rice vinegar (1T), minced ginger (1T), salt & pepper in slow cooker. 2-3h high or 3-4h low

2. Preheat oven to max.

3. Cook rice, mix in seasoning (below) and broil until lightly crisped

4. Rice seasoning: soy sauce (6T), honey (3T), rice vinegar (2T), toasted sesame oil (2T).

5. Cook eggs and egg whites

6. Mix veggies, eggs, and rice into slow cooker

7. Dice green onions, divide into 12 servings, top.

8. Topping spicy mayo sauce: mix greek yogurt, light mayo, gochujang, Sriracha, salt, pepper, and water until drizzleable