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!
