Description
This easy-to-make Crockpot Chicken Fried Rice combines tender chicken, savory sauces, and colorful vegetables for a comforting and satisfying dinner.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 4 cups cooked white rice, cold
- 2 cups frozen mixed vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 2 large eggs, lightly beaten
- Salt, to taste
- Black pepper, to taste
- 2 green onions, sliced
- Crushed red pepper flakes, optional
Instructions
- Lightly grease the crockpot with non-stick spray.
- Add the cubed chicken breasts to the bottom of the crockpot.
- Sprinkle the diced onion and minced garlic over the chicken.
- In a small bowl, whisk together the soy sauce, sesame oil, and oyster sauce, then pour over the chicken.
- Add the frozen mixed vegetables on top.
- Cover and cook on low for 4 hours or high for 2 hours.
- Remove the lid and stir in the cold cooked rice until well combined.
- Create a well in the center and pour in the beaten eggs.
- Let the eggs cook for 3 to 5 minutes until set.
- Stir everything together to distribute the eggs evenly.
- Season with salt, pepper, and optional red pepper flakes.
- Cover and cook on high for an additional 15 to 20 minutes.
- Garnish with sliced green onions and serve hot.
Notes
- Use cold rice to avoid a mushy texture.
- Customize vegetables based on preference.
- Additional sauces like hoisin or chili sauce can be added for flavor.
- Leftovers freeze well after cooling completely.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 140 mg