Description
A delicious and easy Crockpot Chicken Fried Rice recipe that uses tender chicken, vegetables, and egg for a delightful dinner.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old, white or jasmine)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons sesame oil (toasted, if available)
- 2 eggs, beaten
- 1/4 cup green onions, sliced
- Salt and black pepper, to taste
- Optional: 1–2 teaspoons grated fresh ginger, for extra flavor
- Optional: red pepper flakes or a dash of hot sauce, to taste
Instructions
- Lightly grease the crockpot insert with nonstick spray or a thin layer of oil to prevent sticking.
- Add the diced chicken, frozen peas and carrots, chopped onion, minced garlic, soy sauce, and sesame oil to the crockpot. If using, add grated ginger and a pinch of red pepper flakes. Stir well so the chicken is evenly coated in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and very tender.
- Once the chicken is done, use two forks to shred or roughly break it into bite-size pieces directly in the crockpot. Stir to distribute the meat and veggies evenly in the cooking liquid.
- Add the cooked, cooled rice to the crockpot. Gently fold it into the chicken mixture until everything is well combined and the rice is coated in sauce. Break up any large clumps of rice as you stir.
- Make a shallow well in the center of the mixture. Pour the beaten eggs into the well, cover, and cook on HIGH for 15–20 minutes, or until the eggs are just set and cooked through.
- Once the eggs are cooked, stir the mixture well to break up the egg and distribute it throughout the rice.
- Stir in the sliced green onions. Taste and season with salt and black pepper as needed, and add a splash more soy sauce or sesame oil if desired.
- Serve hot straight from the crockpot, garnished with extra green onions or sesame seeds if you like.
Notes
- For best results, use day-old rice as it helps prevent the dish from becoming mushy.
- Feel free to customize the vegetables based on your preference.
- The recipe is versatile; you can add additional proteins if desired, such as shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg