Slow Cooker Chinese Fried Rice

Kimberly Killebrew

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

4.36 from 14 votes

Prep Time 10

Cook Time 2 45

Total Time 2 55

Course Main Course, Side Dish

Cuisine Chinese

Servings

Calories 540 kcal

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

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.

Keyword Slow Cooker Fried Rice

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