Name: Crockpot Chicken Fried Rice
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Asian
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

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

Scale

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

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

For the best texture, use day-old rice. Adjust the sauce and salt to taste before serving.

Prep Time: 20 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking, Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 200mg

Keywords: fried rice, chicken recipe, crockpot recipe, easy dinner