Chili Garlic Chicken Fried Rice hits like takeout but was built for meal prep. Tender slow-cooker chicken, broiled fried rice, veggies, and eggs balanced and ready to stash.
This fried rice is built to reheat like it was made tonight.
Why This Fried Rice Hits Different
The slow cooker makes the chicken tender and the broil gives the rice crisp edges, and this whole recipe makes 10 servings to store in the freezer. From my meal prep cookbook, this fried rice helps avoid last minute takeout when your energy isn’t there.
Macros Per Serving
Each serving (makes 10) checks in at:
- 575 calories
- 43g protein
- 67g carbs
- 16g fat
Ingredients You’ll Need
Chili Garlic Chicken
Slice the thighs in half. Mix the sauce below. Add the chicken and sauce to the slow cooker.
- 1360g (48oz) chicken thighs, sliced in half
- 60g (4 Tbsp) chili garlic sauce
- 30g (2 Tbsp) soy sauce
- 60g (3 Tbsp) honey
- 1 Tbsp rice vinegar
- 1 Tbsp minced ginger
- Salt & pepper to taste
Low-Calorie Spicy Mayo:
- 150g (â…” cup) 0% skyr or 0%
- Greek yogurt
- 45g (3 Tbsp) light mayo
- 35g (2 Tbsp) gochujang
- 30g (2 Tbsp) sriracha
- Splash of rice vinegar
Cook Time (choose one):
- High: 2–3 hours
- Low: 3–4 hours
“Fried” Rice Base
- 1400g (7 cups) day-old
- cooked rice (600g {3 cups}
- uncooked weight)
- 60g (4 Tbsp) soy sauce
- 30g (2 Tbsp) fish sauce
- 60g (3 Tbsp) honey
- 30g (2 Tbsp) rice vinegar
- 30g (2 Tbsp) sesame oil
- 600g (4 cups) mixed frozen
- veggies of choice
- Chopped green onions
- 30g (2 Tbsp) sesame oil
- (post-cook mix)
Veggies
600g frozen mixed veggies
Eggs
- 400g (1 â…” cups) egg whites
- 6 eggs
How To Make It
Instructions: Follow along with the video here.
- If using day-old rice, cook the rice the day before and let it rest in the fridge until making this recipe.
- Slice the chicken thighs 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 hrs or on low for 3–4 hrs until tender. Use tongs to break up the chicken when done.
- Spread day-old (or pre-cooked) 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.
- Preheat the oven to 475°F, then broil the rice for 10–25 min, checking every 5 min, until crispy and browned. Remove from the oven, scrape the edges, add frozen veggies on top, and broil for another 10–15 min until the veggies are cooked. Transfer rice and veggies to the slow cooker and mix with the cooked chicken. Add egg whites and eggs to the same pan and broil for 3–4 min or until set. Chop eggs and add to the slow cooker with remaining sesame oil and chopped green onions. Stir well.
- 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.
- Divide into 10 servings, allow to cool, and store leftovers in freezer-safe containers.
Storing And Reheating Tips
Allocate evenly across 10 containers. Store in the freezer.
Reheat: Remove lid and cover with a paper towel. Microwave 4–5 minutes, mix, then microwave about 1 minute more to finish.
A Better Fried Rice, Done Right
Big flavor, simple flow, slow-cooker chicken, broiled rice for crisp edges, eggs, and veggies meal prep that actually tastes good.
Want More Like This?
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Sometimes, having a bowl of this chili garlic chicken fried rice waiting for you is all the motivation you need to stay on track.
— Stealth Health Kitchen Staff
