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Crockpot Chicken Fried Rice

Crockpot Chicken Fried Rice: Simple Comfort in One Pot

Crockpot Chicken Fried Rice is a comforting, one-pot meal combining juicy chicken, vibrant veggies, and rice for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts Provides protein and serves as the star of the dish.
  • 1/4 teaspoon crushed red pepper flakes Adds a touch of heat for those who love a bit of spice.
For the Rice
  • 4 cups cooked white rice Remember to use cold rice for the best texture.
For the Vegetables
  • 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 1 medium onion, diced Enhances flavor with its subtle sweetness.
  • 3 cloves garlic, minced A flavor powerhouse that elevates the dish.
For the Sauces
  • 1/4 cup soy sauce Delivers a savory, umami punch.
  • 2 tablespoons sesame oil Adds a rich, nutty flavor that’s essential in Asian cuisine.
  • 1 tablespoon oyster sauce For a hint of sweetness and depth.
For the Eggs
  • 2 large eggs, lightly beaten Introduce creaminess and richness.
For Seasoning and Garnish
  • Salt and pepper to taste Adjust seasoning to your preference.
  • 2 green onions sliced for garnish Provides freshness and a crunchy finish.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Lightly grease the inside of your crockpot with non-stick spray. Set the crockpot to the low heat setting for a long cook or high heat for a quicker meal.
  2. Evenly layer the cubed boneless, skinless chicken breasts at the bottom of the crockpot.
  3. Sprinkle the diced onions and minced garlic over the layered chicken.
  4. In a separate bowl, whisk together the soy sauce, sesame oil, and oyster sauce until well combined. Pour evenly over the chicken and aromatics.
  5. Add the frozen mixed vegetables on top of the sauce-covered chicken. Do not stir.
  6. Cover the crockpot and cook on low for 4 hours or on high for 2 hours.
  7. Gently stir in the cold cooked rice into the mixture until well combined.
  8. Create a well in the center of the rice mixture and pour in the lightly beaten eggs. Allow to cook for an additional 3-5 minutes without stirring.
  9. Carefully stir the rice and egg mixture to combine.
  10. Taste the mixture and adjust the seasoning with salt, pepper, and optional crushed red pepper flakes to your liking.
  11. Cover the crockpot again and cook for an additional 15-20 minutes on high.
  12. Garnish with sliced green onions and serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Always use cold, cooked rice to prevent mushiness. Customize veggies based on preference and adjust seasonings before serving.

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