Description
A comforting Crockpot Chicken Fried Rice recipe that brings warmth and flavor to your kitchen, perfect for peaceful dinners with loved ones.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 4 cups cooked white rice (make sure it’s cold)
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the crockpot with a light mist of non-stick spray.
- Add cubed chicken breasts, diced onions, and minced garlic to the crockpot.
- In a bowl, whisk together soy sauce, sesame oil, and oyster sauce. Pour over chicken mixture.
- Add frozen mixed vegetables and stir to combine.
- Cook on low heat for 4 hours or high heat for 2 hours.
- After cooking, gently stir in cold cooked rice.
- Create a well in the rice mixture and pour in the beaten eggs. Let sit for 3-5 minutes.
- Stir everything together until the eggs are fully incorporated.
- Season with salt and pepper and add crushed red pepper flakes if desired.
- Replace lid and cook for an additional 15-20 minutes on high heat.
- Garnish with sliced green onions before serving.
Notes
Feel free to customize with seasonal vegetables or swap out chicken for shrimp or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg