Name: Crockpot Chicken Fried Rice
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Asian
Ingredients: 1.5 pounds boneless, skinless chicken breasts; 1 diced onion; 2 cloves minced garlic; 1/4 cup low-sodium soy sauce; 2 tablespoons sesame oil; 1 tablespoon oyster sauce; 4 cups cold, day-old white rice; 2 large eggs, lightly beaten; 1 tablespoon neutral oil (vegetable or canola); 2 cups thawed frozen mixed vegetables (green beans, peas, carrots, corn); Sliced green onions; Salt and pepper to taste; Crushed red pepper flakes (optional)

Description

A delightful blend of tender chicken, colorful vegetables, and perfectly cooked rice, this Crockpot Chicken Fried Rice is a cozy, make-ahead meal that is both wholesome and satisfying.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
1 diced onion
2 cloves minced garlic
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon oyster sauce
4 cups cold, day-old white rice
2 large eggs, lightly beaten
1 tablespoon neutral oil (vegetable or canola)
2 cups thawed frozen mixed vegetables (green beans, peas, carrots, corn)
Sliced green onions
Salt and pepper to taste
Crushed red pepper flakes (optional)

Instructions

Prepare the chicken by cutting it into 1-inch pieces and placing it in the crockpot. Top with diced onion and minced garlic.
In a bowl, whisk together soy sauce, sesame oil, and oyster sauce, and pour over the chicken and aromatics in the crockpot.
Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender and easily shred.
While the chicken cooks, prepare day-old rice or cool fresh rice by spreading it thinly on a baking sheet.
Heat a large pan over medium-high heat and cook the eggs, scrambling until fluffy, then set aside.
Add thawed mixed vegetables to the same pan and stir-fry for 2-3 minutes until slightly tender-crisp.
Add cold cooked rice to the pan, creating crispy bits, and then add shredded chicken and sauce from the crockpot.
Stir-fry everything together for another 3-5 minutes, then mix in reserved cooked eggs and half the green onions.
Season with salt, pepper, and optional red pepper flakes. Stir-fry for another minute and serve garnished with remaining green onions.

Notes

Use day-old rice for best texture. This dish can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 28g
Cholesterol: 100mg

Keywords: crockpot, chicken fried rice, easy recipe, comfort food, meal prep