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: “Fried” rice made in the slow cooker.
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? No. 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, then this is for you!
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!
- 1 pound cooked chicken, ham or pork, cut into ¼ 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 (or veggies of choice)
- 2 cloves garlic, minced
- 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
- ¼ cup soy sauce
- 1 teaspoon salt
- 3 tablespoons toasted sesame oil
- 2 large eggs, lightly beaten with fork (vegan: omit or use tofu)
- 4 green onions, sliced
- 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, 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.
Love easy recipes like this in the crock pot! Makes life so much less stressful!
What a great idea!
This is a wonderful idea! Who would’ve thought you could make fried rice in the slow cooker!
I love all the veggies in this. I would certainly try making it
Fried rice is a favorite of ours! Can’t wait to try this is a slow cooker!
Such an inventive twist on fried rice – great idea!
Ooo! I’ve never made fried rice in a slow cooker! Can’t wait to try this!
I just love fried rice!I’ve never thought of making it in the slow cooker…yous looks great!
I have never tried making fried rice in the slow cooker before! Totally going to have to give this a go soon. 🙂
I love fried rice! Making it in the slow cooker is genius!
I love that a slow cooker can do just about anything! This looks delicious!
Anything made in a slow cooker is worthwhile!
Would love to try this but, I would like to use shrimp instead of chicken. How do think this would work?
Hi Claudia! That’s so funny, I was going to include shrimp as one of the options but not having actually tried it myself yet was hesitant to suggest it. Shrimp are so easily overcooked and become tough as a result. So what I’m thinking is to approach it in the same way as my Slow Cooker Jamabalaya and just place the shrimp in a single layer on the top during the last 15-20 minutes of cooking, then stir them in at the end. That way they’ll be cooked and remain tender.
I too was worried about the shrimp being tough. I will try it as you suggested and put the shrimp in last.
Thanks for the help, love your recipes.
Claudia Gardner
Thanks so much, Claudia 🙂
A great idea; I am going to try this, this week!
Thanks…
This is awesome. I NEVER would have thought it would work. Thanks for testing it out for the rest of us. Can’t wait to try this version.
Ooooo this would be so good for dinner this weekend! I want to try adding shrimp too!
Can I double this recipe?
Yes, you can.
Thanks! I’m making it for supper tonight. I’ll definitely be back to try some more of your recipes 👍
How does it freeze? If’n Leave out the eggs,perhaps better?