Slow Cooker Fried Rice!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz cooked chicken cut into bite sized pieces(Substitute for ANY cooked meat you have in your house: pork, shrimp, etc)3 Cups Cooked Brown Rice 1 Medium Yellow Onion, chopped finely 1/4 Cup Frozen Edamame 1/4 Cup Frozen Peas 1/4 Cup Frozen Corn 2 teasppons Worchestersire Sauce 3 Tablespoons low sodium Soy Sauce 1 Egg 1/4 Teaspoon EACH salt and pepper 1 oz toasted Sesame seeds (For Garnish)
1) Place chicken (or other meat), rice, onion edamame, peas, corn, Worchestershire sauce, soy sauce, salt & pepper, and egg into the crock pot.
NOTE: If mixture seems very dry, add approximately 1/8-1/4 cup water or chicken stock (not included in calorie count).
2. Cook on high for 2 1/2 hours or on low for 3 1/2 (Adjust time accordingly in crockpot. Mine is a 5 quart Rival crockpot).
3. About 1 hour before rice is done cooking, preheat oven to 325. Spread sesame seeds evenly on an no stick baking sheet. Bake at 325 for about 3-5 minutes.
4. Allow sesame seeds to cool for about 30-45 minutes.
5. Serve rice with toasted sesame seeds over the top! Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATEBRN.
NOTE: If mixture seems very dry, add approximately 1/8-1/4 cup water or chicken stock (not included in calorie count).
2. Cook on high for 2 1/2 hours or on low for 3 1/2 (Adjust time accordingly in crockpot. Mine is a 5 quart Rival crockpot).
3. About 1 hour before rice is done cooking, preheat oven to 325. Spread sesame seeds evenly on an no stick baking sheet. Bake at 325 for about 3-5 minutes.
4. Allow sesame seeds to cool for about 30-45 minutes.
5. Serve rice with toasted sesame seeds over the top! Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KATEBRN.
Nutritional Info Amount Per Serving
- Calories: 194.8
- Total Fat: 4.1 g
- Cholesterol: 59.6 mg
- Sodium: 292.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.6 g
- Protein: 17.7 g
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