The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy

Slow Cooker Chinese Fried Rice

Written on

This post contains affiliate links.

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.

MY LATEST VIDEOS

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!

4.67 from 3 votes
Print
Slow Cooker Chinese Fried Rice
Prep Time
10 mins
Cook Time
2 hrs 45 mins
Total Time
2 hrs 55 mins
 

This time-saving version will have coming home to ready-made fried rice!

Servings: 6
Calories: 540 kcal
Author: Kimberly Killebrew
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 (or veggies of choice)
  • 2 cloves garlic ,minced
  • 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 1/4 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
US Customary - Metric
Instructions
  1. Place the chicken in a single layer in the slow cooker followed by the rice, then the frozen vegetables and garlic.

  2. In a bowl, stir together the chicken broth, soy sauce, salt and sesame oil. Pour it over the vegetables.

  3. 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.
  4. Serve with additional soy sauce and sesame oil.
Nutrition Facts
Slow Cooker Chinese Fried Rice
Amount Per Serving
Calories 540 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 112mg 37%
Sodium 1584mg 66%
Potassium 556mg 16%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 3g
Protein 29g 58%
Vitamin A 13.1%
Vitamin C 43%
Calcium 6.8%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin305
Share39
Yum1
Stumble
Email
Shares 345

29 Responses

    • 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.

      Reply

  18. 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

    • 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

  20. 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

Add your Response

Your email address will not be published.

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy

Copyright

Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

Copyright © 2013–2018All Rights Reserved

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)

345 Shares
Pin305
Share39
Tweet
Yum1
Stumble
Email