Slow Cooker Chinese Fried Rice
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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!
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!
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!
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
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Slow Cooker Chinese Fried Rice
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
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Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
i made this recipe yesterday to take out for a shared dinner.
i followed the recipe to a “T”. I thought it was very tasty, however the rice was very gluggy. I did not overcook it!
i was dissapointed with the result.
Is there any way I rescue it, or was it a total waste of money and time?
i would appreciate your advice and an answer please.
Hi Aileen, I’m sorry you weren’t entirely happy with the results. There isn’t really anything you can do at this point to change the texture of the rice but fortunately it still tastes good.
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.
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.
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 .😂
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.
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!
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?
Has anyone made this with something other than Jasmine rice? I am afraid my picky children wont eat it.
TRY PLAIN LONG GRAIN RICE…DOES THE SAME JOB…
I tried this recipe today. It was wonderful!
Full of flavor. The only thing I would change is to add
Bacon to the recipe.
Fantastic, Lynda, thank you!
I’m not sure what I’m not doing well, but for some reason the liquid just doesn’t want to cook off.
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.
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.
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.
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.
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?
Ooooo this would be so good for dinner this weekend! I want to try adding shrimp too!