Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup low-sodium soy sauce (for marinade)
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil (for marinade)
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 5 cups cold, day-old cooked white rice
  • 3 large eggs, lightly beaten
  • 2 tbsp unsalted butter or neutral oil
  • 1/2 cup finely diced yellow onion
  • 1 cup frozen peas and carrots mix
  • 2 cloves fresh garlic, minced
  • 3 scallions, white and green parts separated and thinly sliced
  • 3 tbsp low-sodium soy sauce (for finishing sauce)
  • 1 tbsp oyster sauce (or vegetarian substitute)
  • 1 tsp dark soy sauce (optional, for colour)
  • 1 tsp sesame oil (for finishing sauce)

Instructions:

  1. Whisk together the marinade ingredients (soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and pepper) in the bottom of the slow cooker insert. Place chicken into the marinade, cover, and cook on HIGH for 4 hours or LOW for 6-8 hours.
  2. Remove the cooked chicken from the slow cooker, shred it using two forks, and set aside. Optionally, mix 1/4 cup of the cooking liquid back into the shredded chicken for moisture.
  3. Heat 1 tablespoon of butter or oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble until just set. Remove eggs and set aside.
  4. Add the remaining butter/oil to the pan. Sauté the white parts of the scallions and diced onion until softened (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant, then add frozen peas and carrots; cook until tender-crisp.
  5. Add the cold, day-old rice to the pan. Break it up with your spatula, stirring continuously over medium-high heat for 3-4 minutes until the rice is fully heated.
  6. Pour the finishing sauce ingredients (soy sauces, oyster sauce, and sesame oil) over the rice mixture and toss quickly to coat evenly.
  7. Return the shredded chicken and the scrambled eggs to the pan. Toss everything together thoroughly for 1-2 minutes until heated through and well combined.
  8. Stir in the green parts of the scallions just before serving immediately.