Description
A comforting and easy Crockpot Chicken Fried Rice perfect for busy days, bringing nostalgia and warmth to the dinner table.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup frozen peas and carrots
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Combine Ingredients in the Crockpot: In a crockpot, combine the diced chicken breast, cooked rice, frozen peas and carrots, soy sauce, and sesame oil.
- Stir Well to Combine: Give everything a good stir to ensure all the ingredients are well mixed and evenly coated in the soy sauce and sesame oil.
- Cover and Cook: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
- Scramble the Eggs: In the last 30 minutes of cooking, push the rice mixture to the side of the crockpot and add the beaten eggs. Scramble them on the empty side until fully cooked through.
- Final Assembly: Stir everything together, fold in the chopped green onions, and season with salt and pepper to taste before serving.
Notes
For variations, feel free to substitute chicken with shrimp or tofu and customize vegetables to your preference.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg