Honey Sesame Chicken Fried Rice

dairy-free ⓘ

8 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 100ml Salt Reduced Soy Sauce (Kikkoman)
• 100ml Low Sugar Ketchup (Heinz)
• 60g Honey
• 6 Garlic Cloves, diced
• 10ml Sesame Oil
• 30ml Rice Vinegar
• 1,440g Boneless & Skinless Chicken Thighs (trim excess fat)
• 6 Eggs, whisked
• 400g Egg Whites
• 5g Cornflour/Cornstarch mixed with 100ml Water
• Spring Onion/Scallions, diced
• White Sesame Seeds
• 30g Sriracha Mayonnaise (per serving)
• 1,200g Cooked White Rice
• 80ml Salt Reduced Soy Sauce
• 10ml Sesame Oil
• 1/2 Brown Onion, diced
• 500g Frozen Mixed Vegetables

Instructions

1. Whisk together the soy sauce, ketchup, honey, garlic, sesame oil, and rice vinegar in a bowl.
2. Place the chicken and the sauce mixture into a slow cooker. Cook on high for 2-3 hours or on low for 3-4 hours.
3. Combine the cooked rice with soy sauce and sesame oil on a lined baking tray. Spread evenly and broil on high for 10-15 minutes until slightly crispy.
4. Mix the diced onion and frozen vegetables into the rice and bake for an additional 5-10 minutes.
5. Pour the whisked eggs and egg whites onto a greased, lined tray. Bake at 200°C (400°F) for 5 minutes, then scramble the eggs with a spatula.
6. Mix the cornstarch with water and add it to the slow cooker 30 minutes before the chicken finishes cooking.
7. Shred the cooked chicken directly in the slow cooker. Add the prepared fried rice, scrambled eggs, and spring onions, mixing until everything is well coated.
8. Divide into 8 portions and garnish with sesame seeds, extra spring onions, and sriracha mayonnaise.