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Crockpot Chicken Fried Rice

A hearty and savory dish perfect for utilizing leftovers, effortlessly bringing families together. It's customizable and ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (day-old rice works best) Use day-old rice for the best texture.
  • 2 cups cooked chicken, shredded Leftover cooked chicken works great.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to use your preferred mix.
  • 2 cloves garlic, minced Enhances the flavor profile.
  • 1 onion, diced Adds sweetness to the dish.
  • 3 tablespoons soy sauce Adjust to taste.
  • 1 tablespoon sesame oil For a nutty flavor.
  • 2 eggs beaten Creates scrambled bits throughout.
  • Salt and pepper to taste Use as desired.
  • Green onions, for garnish Adds freshness.

Method
 

Preparation
  1. In your crockpot, combine the cooked rice, shredded chicken, frozen vegetables, minced garlic, and diced onion.
  2. In a separate bowl, mix together the soy sauce and sesame oil. Pour this flavorful mixture over the rice blend.
  3. Stir everything together until well-combined; make sure each ingredient is evenly coated in the sauce.
  4. Cook on low for 3-4 hours or on high for 1.5-2 hours.
  5. About 15 minutes before serving, stir in the beaten eggs and let them cook until set, creating those lovely bits of scrambled egg throughout.
  6. Season with salt and pepper according to your taste, and garnish with green onions for that final touch before serving.

Notes

This Chicken Fried Rice is fantastic on its own, but consider serving it with spring rolls, a fresh salad, or a simple soup. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.