Ingredients
Scale
- 2 cups cooked white rice, chilled
- 2 boneless skinless chicken breasts, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt to taste
- Black pepper to taste
- Green onions or parsley, chopped
Instructions
- Add chicken, garlic, a small drizzle of oil, salt, and black pepper into the slow cooker and mix well.
- Cover and cook on low for 3 to 4 hours or on high for 2 hours until chicken is tender and fully cooked.
- About 20 minutes before serving, scramble eggs in a skillet and set aside.
- Add mixed vegetables to the slow cooker and stir gently.
- Add chilled cooked rice, breaking apart any clumps, and mix well.
- Stir in soy sauce and sesame oil until evenly coated.
- Add scrambled eggs and gently combine.
- Garnish with green onions or parsley and serve warm.
Notes
- Use day-old rice for the best texture and flavor.
- Brown rice or cauliflower rice can be substituted for a lighter option.
- Add shrimp or beef for a mixed-protein variation.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg