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Recipe Directions
In the slow cooker, combine diced chicken, cooked rice, frozen mixed vegetables, diced onion, minced garlic, soy sauce, and sesame oil. Season with salt and pepper to taste.
Stir the ingredients until well combined.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the flavors are infused.
About 30 minutes before serving, heat a skillet over medium heat. Pour the beaten eggs into the skillet and cook, stirring gently, until scrambled and set.
Add the scrambled eggs to the slow cooker and gently stir to incorporate.
Serve the Chicken Fried Rice hot, garnished with sliced green onions and sesame seeds.
Notes and Tips
Feel free to customize this recipe by adding your favorite vegetables or protein sources. Broccoli, bell peppers, and shrimp are excellent additions.
For a vegetarian version, omit the chicken and add extra vegetables or tofu for protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
FAQ
Can I use uncooked rice in this recipe? No, it’s best to use cooked rice to ensure that it cooks properly in the slow cooker.
Can I substitute soy sauce with tamari for a gluten-free option? Yes, tamari can be used as a gluten-free alternative to soy sauce.
Food and Drink Pairings
Pair this Chicken Fried Rice with a refreshing cucumber salad or a side of steamed edamame for a complete and satisfying meal. For drinks, consider serving with a chilled glass of green tea or a crisp Sauvignon Blanc to complement the flavors.
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Happy cooking!
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