Chinese Chicken Egg Fried Rice
A comforting, hands-off meal made with cooked rice, shredded chicken, eggs, and vegetables, all infused with soy and sesame flavors, cooked in a slow cooker.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old or cooled) Short- or long-grain both work; for chewier texture use jasmine.
- 1 cup cooked chicken, shredded Rotisserie or leftover roasted chicken is ideal.
- 2 large eggs, beaten
- 1 cup mixed vegetables (frozen peas & carrots, corn, or a stir-fry mix)
- 3 tablespoons soy sauce Use low-sodium if preferred.
- 2 tablespoons sesame oil Toasted sesame oil recommended for nutty aroma.
- 2 green onions chopped (white and light-green parts) For flavor.
- to taste salt and pepper Remember soy adds salt.
Instructions
Preparation
- Spray or line your slow cooker lightly to prevent sticking.
- Add the cooked rice, shredded chicken, mixed vegetables, and chopped green onions into the pot.
- In a bowl, whisk the eggs and soy sauce thoroughly until uniform. Pour this egg mixture evenly over the rice and chicken.
- Drizzle in the sesame oil, then season lightly with salt and a few grinds of black pepper.
- Gently stir everything once or twice to distribute the egg and seasonings, then cover the slow cooker.
Cooking
- Cook on low for 3–4 hours. Check at 2.5–3 hours; you want the eggs set and the rice and chicken heated through to 165°F without becoming mushy.
- Stir once before serving to break up any clumps.
Serving
- Serve hot, garnished with extra green onions or a sprinkle of sesame seeds.
Notes
Use leftover rice from the fridge for better texture; for vegetarian, swap chicken with firm tofu.