This slow-cooker method is a convenient, hands-off approach to making a savory chicken and rice dish. While traditional fried rice is tossed in a scorching hot wok for that signature texture, the slow cooker version yields a softer, more infused meal that feels incredibly cozy. It’s a wonderful way to use up leftover rice and combine everything into one simple pot.
Ingredients
The Protein: 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
The Grains: 2 cups cooked rice (day-old rice is ideal as it holds its structure better during the slow cooking process)
The Veggies: 1 cup frozen peas and carrots, 1/2 cup yellow onion (finely chopped), 2 cloves garlic (minced)
The Seasoning & Sauce: 1/4 cup soy sauce, 2 tablespoons sesame oil
The Finish: 2 large eggs (lightly beaten), 1/4 cup fresh green onions (sliced), salt and black pepper to taste
Instructions
Step 1: Prep the Slow Cooker
Lightly coat the inside of your slow cooker with non-stick cooking spray. Add the diced chicken, chopped onion, minced garlic, soy sauce, and sesame oil. Stir well to ensure the chicken is coated in the savory liquid.
Step 2: Slow Cook the Base
Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 1.5 hours, just until the chicken is cooked through.
Step 3: Incorporate Rice and Vegetables
Stir the cooked rice and the frozen peas and carrots into the pot with the chicken. Cover and continue to cook on HIGH for an additional 20 to 30 minutes, allowing the rice to heat through and absorb the flavors of the sauce.
Step 4: Add the Eggs
Just before you are ready to serve, stir in the beaten eggs. Cover the pot for another 5 to 10 minutes; the residual heat will cook the eggs until they are set and integrated into the rice, mirroring the texture seen in image_14.png.
Step 5: Garnish and Serve
Give the mixture a final stir. Taste and adjust with salt and pepper if needed. Ladle the hot rice into serving bowls and generously sprinkle with the sliced fresh green onions, exactly as presented in image_14.png.