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Here are the simple ingredients you need for Crockpot Chicken Fried Rice: - 2 cups cooked rice (preferably day-old for better texture) - 2 medium chicken breasts, diced - 1 cup frozen mixed vegetables (carrots, peas, and corn) - 1 small onion, diced - 3 cloves garlic, minced - 1/4 cup soy sauce (low-sodium, if preferred) - 2 tablespoons sesame oil - 1 tablespoon oyster sauce (optional) - 2 green onions, sliced (for garnish) - 2 eggs, lightly beaten - Salt and pepper to taste Using day-old rice improves the texture. Fresh rice can become mushy in the crockpot. Day-old rice has dried out a bit, making it perfect for fried rice. For this recipe, I use diced chicken breasts. They cook evenly and stay tender. You can also use thighs if you prefer. Frozen mixed vegetables save time and add color. They include carrots, peas, and corn, but feel free to add your favorites! Soy sauce and sesame oil are key for flavor. Low-sodium soy sauce helps control salt. Oyster sauce adds depth but is optional. Adding lightly beaten eggs near the end makes the dish creamy. It also brings extra protein and flavor. Slicing green onions for garnish adds a fresh crunch. They brighten the dish and enhance the look. With these ingredients, you're ready to make a delicious family meal that everyone will love! 1. Layering rice in the crockpot Start by placing 2 cups of cooked rice at the bottom of the crockpot. Day-old rice works best here. It gives a nice texture and prevents mushiness. 2. Adding chicken and vegetables Next, add 2 diced chicken breasts on top of the rice. Spread them out evenly. Now, sprinkle 1 cup of frozen mixed vegetables over the chicken. This adds color and flavor. Add 1 small diced onion and 3 minced garlic cloves next. 3. Mixing sauces and seasoning In a separate bowl, mix together 1/4 cup of low-sodium soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of oyster sauce if you like. Add salt and pepper to taste. Pour this sauce mix over the chicken and veggies. Gently stir to combine all the ingredients. 1. Setting the crockpot temperature and time Cover the crockpot and set it to low heat. Cook for about 4 hours. This time allows the chicken to cook through and the flavors to blend well. 2. Incorporating eggs towards the end About 20 minutes before serving, push the rice mixture to one side of the crockpot. Pour 2 lightly beaten eggs into the empty side. Scramble the eggs gently until they are just set. Then, mix them into the rice. This adds richness and protein. 1. How to serve garnished with green onions When ready to serve, taste the fried rice and adjust the seasoning if needed. Serve hot, garnished with 2 sliced green onions. This adds a fresh crunch. 2. Ideal pairing options This dish pairs well with simple sides like steamed vegetables or a light salad. Enjoy your meal! - Use day-old rice for better texture: Day-old rice has dried out a bit. It helps the rice stay firm when cooked. Fresh rice can turn mushy. Using leftover rice also saves time. - Importance of low-sodium soy sauce: Low-sodium soy sauce keeps the dish flavorful without being too salty. It allows you to control the salt level better. You can always add more salt later if needed. - Tips for cooking time adjustments: If you use frozen chicken, add an extra 30 minutes. The cooking time may also vary by your crockpot model. Check the chicken after 3.5 hours to avoid overcooking. - Ensuring chicken is fully cooked: Make sure the chicken reaches an internal temperature of 165°F. Use a meat thermometer to check. This ensures the chicken is safe to eat. - Recommendations for additional spices: Try adding ginger for warmth or red pepper flakes for heat. A little garlic powder can boost the flavor too. - Ideas for adding extra vegetables or proteins: You can add bell peppers or broccoli for color and nutrition. For extra protein, consider shrimp or tofu. This keeps the dish exciting and tasty. {{image_2}} You can make this dish vegetarian by using tofu or tempeh instead of chicken. Tofu works well since it absorbs flavors nicely. Cut firm tofu into small cubes. You can also use tempeh, which has a nuttier taste. Just slice it thinly. Both options add protein and pair well with rice and veggies. Want to change up the taste? You can use different sauces. For a sweet touch, try teriyaki sauce. If you like spice, sriracha adds heat. You can also mix sauces for a unique flavor. Don’t forget about veggies! Bell peppers and broccoli add crunch and color. These changes keep the meal fresh and fun. You don’t have to stick to the crockpot. An Instant Pot works great too. Just follow the same steps but reduce the cooking time. For a quicker option, make it on the stove. In a large pan, sauté the chicken and veggies first. Then add rice and sauces. Cooking it this way cuts the time down a lot. To keep your Crockpot Chicken Fried Rice fresh, follow these steps: - Let the dish cool down to room temperature. - Transfer it to an airtight container. - Store it in the fridge. This dish lasts about 3 to 4 days in the fridge. If you want to enjoy it later, consider freezing it. Freezing is a great option for long-term storage. Here’s how to do it: - Place cooled leftovers in a freezer-safe container. - Seal tightly to prevent freezer burn. - Label the container with the date. To reheat, let it thaw overnight in the fridge. Heat it in the microwave or stovetop until hot. For best texture, add a splash of water while reheating. This keeps the rice moist and fluffy. Enjoy your meal even after a few weeks! Can I use uncooked rice in the crockpot? No, uncooked rice does not cook well in a crockpot. Always use cooked rice. Day-old rice is best. It has the right texture and keeps from getting mushy. How can I make this recipe gluten-free? To make this dish gluten-free, swap soy sauce for tamari. Tamari is a great gluten-free option. Ensure all other ingredients are also gluten-free. What are the signs that the chicken is cooked properly? Check the chicken's internal temperature. It should be 165°F (75°C) at the thickest part. The color should be white, not pink. Can I double this recipe in a standard crockpot? Yes, you can double the recipe. Make sure your crockpot can hold the extra food. Adjust the cooking time if needed, but check the chicken for doneness. What’s the best way to reheat leftovers? Reheat leftovers in the microwave or on the stovetop. Add a splash of water or broth to keep it moist. Heat until warm throughout. What can I substitute for soy sauce? You can use coconut aminos as a soy sauce substitute. It gives a similar flavor without the soy. Can I skip the oyster sauce? Yes, you can skip the oyster sauce. The dish will still taste great without it. You can add more soy sauce or a little sugar for sweetness. You’ve learned how to make a delicious crockpot chicken fried rice. We covered ingredients, preparation steps, cooking tips, and even variations. I shared ways to enhance flavor and storage tips for your leftovers. Experiment with different sauces and proteins to fit your taste. This dish is easy to prepare, satisfying, and perfect for meals throughout the week. Enjoy your cooking, and don’t be afraid to make it your own!

Crockpot Chicken Fried Rice

Create a delicious dinner with this easy Crockpot Chicken Fried Rice recipe! Perfect for busy nights, this dish combines tender chicken, mixed veggies, and flavorful seasonings, all cooked to perfection in your slow cooker. With just a few simple ingredients, you can enjoy a hearty meal that the whole family will love. Click through to discover the full recipe and bring this satisfying dish to your dinner table tonight!
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Ingredients
  

2 cups cooked rice (preferably day-old for better texture)

2 medium chicken breasts, diced

1 cup frozen mixed vegetables (carrots, peas, and corn)

1 small onion, diced

3 cloves garlic, minced

1/4 cup soy sauce (low-sodium, if preferred)

2 tablespoons sesame oil

1 tablespoon oyster sauce (optional)

2 green onions, sliced (for garnish)

2 eggs, lightly beaten

Salt and pepper to taste

Instructions
 

In a crockpot, layer the cooked rice evenly at the bottom.

    Add the diced chicken on top of the rice, distributing it evenly.

      Sprinkle the frozen mixed vegetables, diced onion, and minced garlic over the chicken.

        In a small bowl, mix together soy sauce, sesame oil, oyster sauce (if using), salt, and pepper. Pour this mixture over the chicken and veggies in the crockpot.

          Gently stir the mixture to combine all the ingredients.

            Cover the crockpot and cook on low for 4 hours, or until the chicken is thoroughly cooked and the flavors meld together.

              About 20 minutes before serving, push the mixture to one side of the crockpot and pour the beaten eggs into the empty side. Scramble the eggs gently until they are just set and incorporate them into the rice mixture.

                Stir everything together to combine. Taste and adjust seasoning if necessary.

                  Serve hot, garnished with sliced green onions.

                    Prep Time, Total Time, Servings: 15 minutes | 4 hours | Serves 4-6