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Home » Food » Slow Cooker Chinese Fried Rice

Slow Cooker Chinese Fried Rice

January 3, 2017 by Kimberly Killebrew · 38 Comments

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Fuss-free, hands-off, one-pot, now you can enjoy a Chinese take-out favorite and let your slow cooker do everything for you – try our Slow Cooker “Fried” Rice recipe!

slow cooker fried rice recipe crock pot

Chinese fried rice has always been a favorite of mine, but it’s a long process to get it right, to make it the way it’s served in restaurants.  And during the week I like to keep meals as quick and simple as possible.  You too?  And so I figured, why not?  Practically everything else can be made in a crock pot, right?  So I decided to give it a go:  Slow cooker “fried” rice.

So here’s the thing – I get it, it’s not fried.  But that’s what the name of the dish is and this is a slow cooker version of it, so…sometimes you’ve just got to take a little liberty.  And that’s what I did.

Will the rice be all mushy and clumped together in one big mass?  Not if you use long-grain rice and don’t overcook it.  Is the rice going to be nice and dry without a single kernel sticking to another?  No.  As I mentioned above, getting that restaurant consistency takes time and involves a totally different process.  And the purpose of this version is to save you time on days you don’t have it but want to come home to a tasty, ready-made meal.  I made this yesterday and everyone in my family enjoyed it.

So if you like Chinese fried rice and want a completely fuss-free, hands-off, one-pot version of it that cooks itself while you’re out and about and tastes delicious – and you recognize that this is not going to be quite the same or have the same texture as real “fried” rice –  then this is for you!

slow cooker fried rice recipe crock pot

Let’s get started!

Place the chicken, ham, or pork (or tempeh) in a single layer in the slow cooker followed by the rice, veggies and garlic.

Stir the soy sauce, sesame oil and salt in the chicken broth and pour the mixture over the veggies.

Close the lid and let it cook on HIGH for 2 hours.

Pour the eggs over the veggies, close the lid and cook for another 45 minutes.  Stir the mixture, fluffing the rice with a fork and stir in the green onions.

Enjoy this tasty Crock Pot Chinese Fried Rice!

slow cooker fried rice recipe crock potslow cooker fried rice recipe crock pot

For more delicious Chinese & Asian recipes be sure to try our:

  • Orange Chicken
  • Beef and Broccoli
  • General Tso’s Chicken
  • Kung Pao Chicken
  • Sweet and Sour Chicken
  • Mongolian Beef
  • Mongolian Chicken
  • Honey Sesame Chicken
  • Wonton Soup
  • Black Bean Sauce
  • Teriyaki Sauce
  • Sweet and Sour Sauce
  • Sweet Chili Sauce

 

Slow Cooker Chinese Fried Rice

Kimberly Killebrew
This time-saving version will have coming home to ready-made fried rice!
Print Recipe
4.36 from 14 votes
Prep Time 10 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 6
Calories 540 kcal

Ingredients
 
 

  • 1 pound cooked chicken, ham or pork , cut into 1/4 inch or so pieces (vegetarian/vegan: omit or use a firm soy substitute like tempeh)
  • 2 cups uncooked jasmine rice , **must use medium to long-grained rice or the consistency will by mushy
  • 12 ounce bag frozen peas, carrots and corn medley
  • 2 cloves garlic ,minced
  • 3 1/4 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons toasted sesame oil
  • 2 large eggs ,lightly beaten with fork (vegan: omit or use tofu)
  • 4 green onions ,sliced

Instructions
 

  • Place the chicken in a single layer in the slow cooker followed by the rice, then the frozen vegetables and garlic.
  • In a bowl, stir together the chicken broth, soy sauce, salt and sesame oil. Pour it over the vegetables.
  • Cook on HIGH for 2 hours. Pour the eggs over the vegetables, close the lid and let it cook for another 45 minutes. Stir the mixture, fluffing the rice with a fork. Stir in the green onions.
  • Serve with additional soy sauce and sesame oil.

Nutrition

Calories: 540kcal | Carbohydrates: 59g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 1584mg | Potassium: 556mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 35.5mg | Calcium: 68mg | Iron: 3.2mg
Keyword Slow Cooker Fried Rice
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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38 Comments →

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38 Responses

  1. Hayley Pham says

    June 19, 2023 at 11:59 pm

    It’s been four hours on high and it’s still full of liquid, I followed the recipe to the T and it’s not changed.

    Reply
  2. TONY GALLIENNE says

    October 17, 2022 at 10:37 am

    This is a pile of mush, followed your recipe to the T. really disappointed with waste of ingredients. remove this from the page and save people money. best to do it the old ways.

    Reply
  3. Cheryl says

    April 15, 2020 at 10:33 pm

    Mine went glugy , I used sun white long grain rice, but I did stir it after I added the stock . is that why ? Nice flavor though .😂

    Reply
  4. Anonymous says

    April 10, 2020 at 3:26 am

    Yum the flavour is amazing. My rice went mushy. I assume I may have over cooked, I followed the recipe to a T, I will reduce cooking time in future.

    Reply
  5. Charlie says

    March 17, 2020 at 4:07 am

    Trying times these days no rice at the local stores! What I have on hand is Success Jasmine Boil-in-Bag. What do you think, will that still work? Any adjustments? Thanks!

    Reply
  6. Tracey Courage says

    May 19, 2019 at 2:10 pm

    My rice didn’t cook, it stayed a bit hard. What did I do wrong? I followed direction, I’m wondering if its because my sister stirred it after I put in the ingredients any thoughts?

    Reply
  7. Darcey says

    April 12, 2018 at 10:08 am

    Has anyone made this with something other than Jasmine rice? I am afraid my picky children wont eat it.

    Reply
    • Anonymous says

      April 8, 2020 at 8:55 pm

      TRY PLAIN LONG GRAIN RICE…DOES THE SAME JOB…

      Reply
  8. LyndaC says

    March 25, 2018 at 5:18 pm

    I tried this recipe today. It was wonderful!
    Full of flavor. The only thing I would change is to add
    Bacon to the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 25, 2018 at 5:33 pm

      Fantastic, Lynda, thank you!

      Reply
  9. Al says

    February 13, 2018 at 1:42 pm

    I’m not sure what I’m not doing well, but for some reason the liquid just doesn’t want to cook off.

    Reply
    • Jen says

      December 12, 2018 at 6:00 am

      Mine didn’t turn out well either. After 2 hours on High, the rice wasn’t cooked and there was a ton of liquid still. After another hour, the liquid was mostly absorbed and I had a pot full of mush. :( On a good note, the rice that was on top was edible and the flavor was very good. But there wasn’t enough to feed my family so I had to make something else.

      Reply
    • Lynne Kaspin says

      March 2, 2020 at 12:38 pm

      I’m making this right now, it’s been in the crockpot on high for two hours. The rice is not cooked and there’s a lot of liquid on the bottom of the pot.

      Reply
  10. Marg says

    October 28, 2017 at 1:58 am

    I made this for dinner. It’s quite tasty. I included diced capsicum and celery. Ininkybinlicde bacon and no other meat. I didn’t use onion or garlic due to IBS.
    The method doesn’t state when to include the soy sauce so I added it along with the stock.
    It has turned out pretty well and I will certainly make this dish again. Thank you daringgourmet.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2017 at 10:23 am

      Wonderful, Marg, thanks so much for the feedback! The soy sauce is included with the chicken stock in the pictured recipe instructions but I forgot to add it in the recipe box instructions, thanks for catching that.

      Reply
  11. Tim says

    March 12, 2017 at 7:01 am

    Can I double this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 12, 2017 at 9:09 am

      Yes, you can.

      Reply
      • Tim says

        March 12, 2017 at 9:17 am

        Thanks! I’m making it for supper tonight. I’ll definitely be back to try some more of your recipes 👍

        Reply
    • Mike Bertram says

      June 21, 2017 at 7:14 am

      How does it freeze? If’n Leave out the eggs,perhaps better?

      Reply
  12. Angie | Big Bear's Wife says

    January 13, 2017 at 7:40 am

    Ooooo this would be so good for dinner this weekend! I want to try adding shrimp too!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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