Crockpot Chicken Fried Rice
This Crockpot Chicken Fried Rice is a game changer! Tender chicken, hearty vegetables, and jasmine rice come together effortlessly for a family favorite.
Servings: 4 servings
Ingredients
- 1 cup Teriyaki sauce choose low-sodium if preferred
- 3 pieces boneless skinless chicken breasts or chicken thighs
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon ground black pepper freshly ground
- 1 piece yellow onion diced
- 2 teaspoons minced garlic fresh
- 3 tablespoons toasted sesame seed oil
- 3 cups long grain jasmine rice
- 3 cups frozen peas and carrots (12-ounce bag)
- 3 large eggs scrambled
- 4 tablespoons soy sauce opt for low-sodium
- to taste green onions for garnish
- to taste sesame seeds for garnish
Instructions
- Season the chicken breasts with kosher salt and black pepper. Place them at the bottom of the crockpot.
- Add the diced yellow onion and minced garlic to the crockpot.
- In a large mixing bowl, combine the jasmine rice and frozen peas and carrots. Add this mixture on top of the chicken and onions in the crockpot.
- Pour the teriyaki sauce and soy sauce over the rice and chicken mixture. Drizzle the toasted sesame seed oil on top.
- Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours.
- About 30 minutes before serving, scramble the eggs in a separate pan and fold them into the crockpot mixture.
- Once the cooking time is complete, fluff the rice and mix all the ingredients together. Garnish with chopped green onions and sesame seeds before serving.
Equipment
- Crockpot
- Large Mixing Bowl
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Rinse the jasmine rice before cooking to remove excess starch.
- Add red pepper flakes for a spicy kick.
- Substitute chicken with shrimp or tofu for different protein options.