New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Friday, May 2, 2008

CrockPot Fried Rice Recipe


Day 123.
It's day 1 2 3! Which is more amusing to me than it should be with no coffee in sight.

So lets just say that you've been using your crockpot every single day and your refrigerator has a million little plastic containers in it filled with meat and veggies and rice and quinoa. And your kids are a bit tired of eating "mommy's leftovers!" for breakfast and lunch so you need a way to disguise them. Because you can't throw away food due the starving children thing and the global food shortage thing and you're Scottish.

You can use your leftovers to make fried rice.

for reals.

in the crockpot.

I know! It totally blew my mind, too.


The Ingredients.

2 cups leftover rice/quinoa (brown rice, etc. totally fine to use)
3 tablespoons butter
2 tablespoons soy sauce (LaChoy is gluten free)
2 teaspoons worcestershire sauce (Lea Perrins in US is gluten free)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (or 1/8 tsp iodized)
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
1 egg (no shell. DUH!)
sesame seeds for garnish (optional)


The Directions.

Plop everything on in there together.

Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.


The Verdict.


This tasted great! The kids were happy, and Adam happily ate 2 bowls.

Now I have one tupperware in the fridge instead of seventy-eight gazillion, which makes me happy.

Happy Friday!


other take-out fake-out meals you should try for your Friday night "I really want to go out but we're trying to save money" fix:

General Tso's Chicken
Orange Beef
Mongolian Beef
Super Simple Thai Beef (great for beginners!!)
Thai Coconut Soup
Indian Butter Chicken
Chicken Chow Mein
Orange Chicken

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43 comments:

Hockey Mom said...

Do you use regular soy sauce? I can't touch it because of the gluten in it. Or is LaChoy GF?

That looks absolutely yummy. I miss Chinese and Japanese food. But this could fill the void very well.

KatieKate said...

Oh, man. This ine makes me ridiculously excited. Thanks!

Mom24 said...

This is really blowing my mind. I'll have to try it. Thanks for the idea.

Crockpot Lady said...

Hockey Mom, YES! I used gf soy sauce. Tamari wheat free is gluten free, and La Choy is GF, but has soy.
I like La Choy because it's readily available and dirt(ish!) cheap.

xoxo
steph

Anonymous said...

with or w/out chopsticks, this one is another winner. r u tackling fortune cookies next?? again, thanx for the crockspirations.

My Ice Cream Diary said...

Hmmm, I'm having a hard time seeing my leftover sourkraut and keilbasa working in this one. =)

But I will keep this in mind for when my fridge holds normal leftovers.

Courtney said...

I know what you mean about the gadzillion tupperwares in the fridge!
Looks like yet another tasty recipe and my hubby loves fried rice AND we just so happen to have leftover rice in the fridge that needs eaten. Great blog.

Jennifer said...

I couldn't tell from the picture, but you meant cooked rice, right? Could you use uncooked, and how would you do that?

Jenny

Crockpot Lady said...

Hi Jenny, yup, I used cooked brown rice and quinoa for this recipe. You can cook rice in your crockpot and I suppose after it's cooked, you could just add the fried rice spices and sauces, and serve from there! don't put in a raw egg though...

xox
steph

MaryLu said...

This is totally the way I cook!! Love it! I'm so glad that someone else is so darn frugal that they can't just throw away 3/4 of a hamburger patty from the restaurant the night before.
My kids all roll their eyes at me, but they usually gobble it up.
I'm checking back soon to catch up on all your crock pot meals, I love crock too!!

JB said...

First time poster here. Just wanted to say: So, so, so good. Just what I needed today. DH is away, leaving me with two littles (a 2YO and a 9-week-old), it's pouring out, and I was seriously craving some Chinese take-out, but so not wanting to drag two kidlets out in the rain. The only place that delivers stinks!

My freezer always has baggies of chopped up chicken or beef to use for pizza or baked pot. toppings or in chili or stew.

Using a few handfuls of diced BBQ chicken from the freezer, some frozen peas, a zucchini, some carrots, and a smallish head of broccoli resulted in a delicious fried rice.

JB

jrnana said...

We love fried rice but I had my doubts on how good it would be in the crock pot. Well........believe me, this receipe is the best! And so easy! I cut the cooking time on low to 2 hours - after all what actually needs cooked? I used frozen mix vegetables and cooked shrimp (cut up). This is definitely one dish that I'll be making again for the family.

janel said...

Maybe I'm Scottish, too--I hear ya about that cheeseburger! Thanks for your great ideas on this blog, and all written with such wit! I am going to enjoy a lot of crockpot action. And I love fried rice!

Jen said...

You are FABulous! My husband calls it 'recycling' when I transform one dish into another LOL. But I'm feeling low on creativity, and tired of the old standbys. Fried rice sounds great! And I bet I can use leftover rice with velveeta and froz broccoli to make brocc rice casserole too...
Thanks for a great resource.

MaggieM said...

I am enjoying so many of your crock pot recipes, I just wish there was an easier way to print them!

maggie@mannwieler.com

Carole said...

ha-HA!! I happened upon this recipe last night and lo and behold, I had exactly 2 c. of brown rice leftover from last week's stir fry DISASTER- so I am PUMPED to try this today! I even have leftover raw sweet potato and broccoli and red pepper from Easter, so I chopped them all up and mixed everything up (mini shrimp from the freezer)in my big ol' crock (probably too big, but it's the only one I have, so I'll just keep an eye on it!).
I cannot wait for lunch :-)

Thanks for the inspiration!

Carole said...

It's official: FABULOUS!
I don't know how you came up with this, but I'm SO glad you did!
The sweet potato was not totally cooked (and therefore mushy)so it was just like having little carrots in there.Kudos for suggesting to use whatever you have in the fridge- otherwise I don't think I would've had the guts :-)

Keep up the great work and THANKS!

Raelene said...

What an awesome way to use up leftovers! I am definitely going to make this today! Thanks!!!

Robyn said...

Do you need the egg in it? We are egg free and dairy free in our house. Great idea!!

Anonymous said...

I made this tonight, as I had leftovers of meat, vegetables and rice. I used dried minced onion, (because I was out of fresh) baby bok choi, fresh carrots (finely chopped), frozen peas, pork from leftover ribs from the weekend. I did use an egg, but it disappeared, and next time I will use two eggs. Instead of worcestershire sauce (which I can't have because it has corn syrup in it), I used 1 tsp of fish sauce, 1 tsp of cane vinegar and a couple of heavy pinches of sugar. I cooked this about 3 hours on low in my 5 qt cooker. I then added chopped, cooked broccoli, vented my cooker (my cooker seals very well and condenses a lot of liquid), and cooked another 1.5-2 hours on low.

This came out perfect! And it was a lot easier than doing on the stove, even if I used the same lefotvers.

Thanks again!

--RA

jaunet2jones said...

Hi! This is the second time in 30 minutes that I have been directed to you site via google. I knew that the pork loin recipe would be great, but after seeing the title of your blog I just couldn't believe it. So I took one of my go-to Chicken Fried Rice (Chicken Helper) box meals I was planning on serving for one of my gym nights and google searched for a crock pot recipe. Low and behold your site was suggested. I was AMAZED! I am planning the dinner menu for the next 2 weeks with the anticipation of getting a crock pot for Christmas. I was excited about being able to do plan-ahead meal for my family by using a crock pot, but you have serious inspired me. I'M HOOKED!

suburbangrandma said...

I love the idea of turning leftovers into a new dish, but using a slow cooker for this, sounds even better.
I will try this with brown rice, which supposedly is healthier for you.

bjcunninghm said...

I've learned a valuable lesson today...NEVER start looking at your blog in the eveningtime!! (You are not good for someone who already has insomnia!) I just noticed the time, and it's already after 1 a.m.-- & I never even started the CP French toast I originally came to find the recipe for hours ago! Your posts are just so addictive...great recipes, humor, tips and so many links to other great sites.
Thanks for the inspiration!

Infant Bibliophile said...

I am making this tomorrow. Thanks for the tip about La Choy being gluten free. I just had a craving for fried rice and knew your site wouldn't disappoint.

heather t said...

Just made this for the first time - and quadrupled the recipe! Super easy and got rave reviews. Thanks!

Alanna said...

I'm a new-comer to this blog, but I am LOVING it. I just made the fried rice last week and my husband and I agreed it was the best fried rice we'd had a long time. Thanks for this awesome blog!!!

Anonymous said...

This recipe is SOOOO good, a favorite of everyone I have made it for including the kids! It is a regular in our house. Love your site Stephanie!

Lindy PRD said...

Tried it. Love it! So excited about doing more crock pot stuff.

Kasi said...

Love this, so perfect for using up my leftovers in a way that DH likes! I made the corned beef thinking that he would like it (man food, right?) but he didn't.. absolutely loved it when i recycled all that stuff into this though. I've gotten multiple requests (this is the second time I've made it, but he asked me to make enough so he can have it for lunch for the next few days & dinner too) for this one, thank you! :D

3eyedfish said...

This was so good!!! It is hard to find vegetarian crock pot recipes that aren't some type of soup or chili (both of which I like, but variety is good too) so I was excited to try this. I used tamari soy sauce, peanut oil instead of the butter, vegan worcestershire, and a bunch of leftover veggies and rice. This will definitely go into regular rotation. Thanks for a great recipe!

Dianna said...

I only have a 6.5quart slow cooker. Can I do this recipe in that? Also I was thinking of either getting a rice cooker or another smaller size slow cooker? What would you recommend? Is there alot of rice recipes that can be done in a slow cooker?

Jen said...

Kikkoman makes a Gluten-Free Soy Sauce! Soy this recipe will work for everyone with a crock pot. (Thank goodness for crock pots!)

Delancey said...

"...and your Scottish." Love that line! My grandfather was from Strathspey and I totally get not being able to throw out food! Thanks for the continued great recipes. Just found your blog last month and have been using your recipes alot!

Anonymous said...

For those who need to stay away from soy, try Coconut Amino Acids... It's alot like Braggs, as an alternate to soy sauce. I couldn't find it at my local health food or grocery store. My health food store ordered it for me, but I saw that I can order it online.

Martina said...

Any alternatives to soy sauce? I am gluten, dairy and soy allergic (it's the protein in them that I'm allergic to).

Stephanie O'Dea said...

Hi Martina,

Yes! Coconut Aminos are a big hit with the gfcgsf crowd as an alternative to soy sauce. I think you'll be pleased with it!
(whole foods and other fancyier health food/natural food type stores carry Coconut Aminos.

Kelley Poulos said...

sounds yummy but why the crock pot. i do this stove top in about 15 minutes.

Stephanie ODea said...

Hi Kelley, because I made this back in 2008 when I used the crockpot every day and posted a new recipe. :-)

Bari516 said...

I've started making my own chinese food ever since we moved and our take out places here STINK and are EXPENSIVE. I am making fried rice tomorrow, actually. I dont think I could make it in the crock because I need it to cook for 8 hours (while I'm at work), and I think it'd just burn, but I love the idea!

jtvnboys said...

Do you need to use the butter? Has anyone tried it without it?

Using my crockpot would be great as I usually don't have time to totally prepare a meal between kid pickups, this would allow me to throw it together after bringing one kid home and then returning to a warmed up meal - thanks!

TheLadyDragonfly said...

I have gone to freezer meals for the crockpot for about 98% of meals, but this is one I'll try. I live alone and I refuse to cook anymore, so I assemble freezer meals (many adapted from here) and cooking means dumping an ice block in the crockpot and turning it on. I realized a couple of months ago, I could be freezing cooked rice, so I have been doing that, no more wasting what I didn't eat for me! I usually have some little baggies with a cup of frozen rice cooked rice in the freezer, so this would be terribly easy when I wanted something different, or needed a side dish to go with one of my freezer meals because it was not a casserole, only the meat.

Heather said...

Stumbled across you again this week after finding your hot dog crock recipe the other week - and you are making me laugh again! As for those who ask, "Why fried rice in the crockpot?" I was looking for a recipe b/c I need my one and only large skillet to make the Chinese main dish AND the fried rice and it has been too crazy to do both right at dinner, so I was hoping for a way to have the fried rice in the crock so all I have to prep is main dish at dinner time.

Kim Teaford said...

Absolutely delicious! My veggies were celery, onion, carrots & broccoli, then we added 1/2 to 1 lb of chicken chopped and made it a complete meal. I also added a touch of hoison sauce to give it little sweetness. Will definitely make again, but might try steak.

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