Description
A no-fuss Crockpot Chicken Fried Rice recipe packed with tender shredded chicken, veggies, eggs, and savory soy-sesame flavor. A comforting, one-pot weeknight dinner that tastes like takeout.
Ingredients
3 cups cooked white or brown rice (preferably day-old)
2 cups cooked shredded chicken
1 cup frozen peas and carrots
½ cup diced red bell pepper
2 green onions, sliced (plus more for garnish)
2 eggs, lightly beaten
¼ cup low-sodium soy sauce or coconut aminos
1 tablespoon sesame oil
1 teaspoon garlic powder
½ teaspoon ground ginger
Optional: 1 tablespoon oyster sauce
Salt and pepper to taste
Instructions
Grease the Crockpot insert or spray with nonstick spray.
In a large bowl, combine cooked rice, shredded chicken, peas and carrots, bell pepper, green onions, soy sauce, sesame oil, garlic powder, and ground ginger.
Transfer mixture to Crockpot and spread evenly.
Cover and cook on LOW for 2 to 3 hours until heated through and flavors combine.
In the last 30 minutes, scramble the eggs in a skillet. Chop and stir into the rice.
Taste and adjust seasoning with salt, pepper, or more soy sauce.
Top with extra green onions before serving.
Notes
Use cold, day-old rice for the best texture.
Cook the eggs separately for proper fried rice texture.
Add broccoli, spinach, or edamame for extra vegetables.
Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: dinner
Keywords: crockpot chicken fried rice slow cooker fried rice easy takeout style rice dump and go crockpot meal family friendly rice dinner