Although soups, stews, and meats are the main foods prepared in slow cookers, chicken fried rice can also be prepared in one.
Please be aware, though, that traditional fried rice is typically made in a wok or on the burner for a quicker cooking time. The texture and flavor profile will be slightly different using the slow cooker approach. Here is a recipe to get you going:
Two cups long-grain rice, two cups chicken broth, one pound of small-cut, boneless, skinless chicken breasts, one cup frozen mixed veggies (carrots, peas, and corn), half a cup diced onion, and 1/4 cup soy sauce are the ingredients.
- Two minced garlic cloves
- 1/2 teaspoon of optional sesame oil – 2 teaspoons of vegetable oil
To taste, add salt and pepper. – Sliced green onions (for garnish)
Instructions: 1. To get rid of extra starch, rinse the rice in cold water until the water runs clear. Make sure to drain well.
- Heat the vegetable oil in a skillet over medium heat. When the chicken pieces are browned, add them and simmer. After taking the chicken out of the skillet, set it aside.
- Add the minced garlic and chopped onion to the same skillet. Cook the onion until it turns transparent.
- To avoid sticking, lightly oil or use cooking spray to grease the slow cooker.
- Fill the slow cooker with the rinsed rice, chicken broth, cooked chicken, frozen mixed veggies, sautéed onion and garlic, soy sauce, sesame oil (if using), salt, and pepper. In order to blend all the components, stir.
- Put the slow cooker’s lid on and cook for four to five hours on low heat or two to three hours on high heat. Make sure the rice is cooked through by checking the cooking time.
- Use a fork to fluff the cooked rice and allow it to sit for a few minutes after the vegetables are soft.
- Present the hot chicken fried rice with cut green onions on top.
Remember that the temperature and cooking times of slow cookers might vary, so it’s crucial to check the rice during cooking to prevent overcooking. As necessary, adjust the cooking time to get the texture you want.
