AuthorDawn NoltCategoryMain DishesDifficultyBeginnerWho needs to order Chinese take-out? Try our easy-to-make crock pot fried rice today. Just toss it all in the slow cooker and two hours later it's ready!
4.50 cups water
2 cups dry white Jasmine rice
½ cup frozen peas
½ cup diced fresh (or frozen) carrots
½ cup frozen baby lima beans
2 Nature's Yoke eggs
1 tsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp onion, chopped
2 tbsp salted butter
1 tsp coarse ground black pepper
1 tsp salt
1 tsp curry powder
1 tbsp low-sodium soy sauce
1
Plug in crock pot and add 4 1/2 cups of water. Add all ingredients and mix well. Cover and cook on high for 2 hours, stirring every 30 minutes to ensure the rice cooks evenly.
Ingredients
4.50 cups water
2 cups dry white Jasmine rice
½ cup frozen peas
½ cup diced fresh (or frozen) carrots
½ cup frozen baby lima beans
2 Nature's Yoke eggs
1 tsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp onion, chopped
2 tbsp salted butter
1 tsp coarse ground black pepper
1 tsp salt
1 tsp curry powder
1 tbsp low-sodium soy sauce
Directions
1
Plug in crock pot and add 4 1/2 cups of water. Add all ingredients and mix well. Cover and cook on high for 2 hours, stirring every 30 minutes to ensure the rice cooks evenly.