Crock Pot Fried Rice
From: Asian Night
Brought By: Jennifer O.
Adapted From: Crockpot 365
Adapted From: Crockpot 365
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.
leftover meat (I used some steak)
1 egg (no shell. DUH!)
sesame seeds for garnish (optional)
Directions:
Dump in all the ingredients into your crock pot. 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.
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.
leftover meat (I used some steak)
1 egg (no shell. DUH!)
sesame seeds for garnish (optional)
Directions:
Dump in all the ingredients into your crock pot. 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.
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