Ingredients

Method

1. 1

   In a large bowl, combine the cut chicken thighs with soy sauce, dark soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix thoroughly to coat all the pieces. Add the corn starch and mix again until the chicken is evenly coated.

2. 2

   Heat a large pan or skillet over medium-high heat. Add the marinated chicken and cook for about 10 minutes, flipping occasionally, until golden brown, crispy, and cooked through. Once done, remove the chicken from the pan and set it aside.

3. 3

   In the same pan, add 1 tablespoon of sesame oil. Pour in the whisked eggs and scramble them until just cooked.

4. 4

   Add the diced onion and carrots to the pan with the scrambled eggs. Sauté for a few minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Add the day-old cooked rice to the pan. Break up any clumps and mix it with the eggs and vegetables.

6. 6

   Pour the soy sauce, oyster sauce, and sesame oil over the rice. Stir everything together until the rice is evenly colored and all ingredients are well combined. Continue to cook, mixing constantly, until the rice is fragrant and heated through.

7. 7

   Stir in the chopped spring onions.

8. 8

   In a small bowl, whisk together the light mayonnaise, Sriracha, honey, and lime juice until smooth.

9. 9

   Divide the fried rice evenly among 5 meal prep containers. Top each portion with an equal amount of the crispy garlic chicken. Drizzle the Sriracha mayo over the chicken and rice.

10. 10

    Garnish with sesame seeds, chopped parsley, and chili flakes. Serve immediately or store in the refrigerator for your weekly meals.