Description
Description Comforting and flavorful, this Crockpot Chicken Fried Rice features tender chicken and crisp vegetables, finished with day-old rice for a perfect texture.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cubed
- 4 cups cooked white rice, cold and day-old preferred
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup low-sodium 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, for garnish
- Optional: 1/4 teaspoon crushed red pepper flakes for a bit of heat
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Instructions
- Pat the chicken breasts dry and cut into uniform 1-inch cubes. Place them in a slow cooker.
- Sprinkle the diced onion and minced garlic over the chicken.
- In a bowl, whisk together soy sauce, 1 tablespoon of sesame oil, and oyster sauce. Pour over the chicken and stir gently.
- Cover and cook on low for 4–6 hours or high for 2–3 hours. Shred the chicken once cooked.
- Prepare rice by ensuring it’s cold and separated; break apart any clumps.
- In a hot pan, scramble the beaten eggs and set aside.
- Stir-fry the frozen vegetables for 2–3 minutes.
- Add cold rice to the pan and stir-fry vigorously for 3–4 minutes.
- Add shredded chicken and sauce to rice, mixing well, then stir-fry for another 3–5 minutes.
- Stir in cooked eggs, season with salt, pepper, and optional red pepper flakes. Drizzle with remaining sesame oil before serving.
- Garnish with sliced green onions.
Notes
- Notes
- For the best texture, use day-old rice. Adjust the sauce and salt to taste before serving.