Honey Sesame Chicken Fried Rice

Nutrition per serving

Ingredients

• 100ml salt reduced soy sauce
• 100ml low sugar ketchup
• 60g honey
• 6 diced garlic cloves
• 10ml sesame oil
• 30ml rice vinegar
• 1440g boneless & skinless chicken thighs, trim excess fat
• 6 whisked eggs
• 400g egg whites
• 5g cornstarch/cornflour mixed with 100ml water
• diced spring onion/scallions
• white sesame seeds
• 30g sriracha mayonnaise

Instructions

1. In a bowl add salt-reduced soy sauce, low sugar ketchup, honey, diced garlic, sesame oil, and rice vinegar, then mix well.
2. Add chicken thighs to your slow cooker along with the sauce and mix well.
3. Let it cook with the settings on screen.
4. While that's cooking, add cooked white rice to a lined baking dish with soy sauce and sesame oil, mix and flatten the rice, then broil on high until the top is crispy.
5. Add diced onion and frozen mixed vegetables and cook on high once more.
6. Add whisked eggs and egg whites to another lined tray and oven bake with the settings on screen.
7. 30 minutes before the chicken's cooked, add some cornstarch mixed with water to help it thicken.
8. Once cooked, break the chicken apart, add the fried rice, use a spatula to scramble the eggs and add them with some diced spring onions.
9. Mix everything in your slow cooker before equally distributing into eight servings.
10. Top it off with white sesame seeds, more spring onions, and a drizzle of sriracha mayonnaise.
11. Store in the fridge or freezer and reheat when you're ready to eat.