“Chicken and Rice.” This is currently one of Munchkin’s favorite meals. If we ask him what he’d like to eat, no matter the time of day, the answer is usually “chicken and rice.” Now, rice is not generally one of my favorites. At any Mexican restaurant, I will gladly take double the refried beans over rice and beans. But, I LOVE fried rice! Hibachi, anyone? I’d seen some recipes floating around Pinterest and decided to give it a go.
I’ve made this recipe several times now and have combined several recipes into this one. This recipe is perfect for Meatless Monday because it’s quick and easy, but you could also easily add some cooked chicken or any other protein you happen to have on hand. I made a full recipe of rice last week for my stuffed peppers, but I only used a portion of it, so I had just enough left over for this recipe without having to make any more. It doesn’t look like much going into the crock pot, but we always have plenty for seconds and leftovers. 😉
Veggie Fried Rice
- 2-3 cups cooked brown rice
- 3 TB butter
- 1 TB sesame oil
- 2 TB soy sauce
- 2 TB Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp pepper
- 4 garlic cloves, minced
- 1 TB minced or grated ginger
- 1 onion, diced
- 1 red bell pepper, diced
- 1 frozen bag of peas and carrots
- 1 cup broccoli (optional - I use if I have on hand)
- 1 cup corn (option - I use if I have on hand)
- Combine all the ingredients in a crock pot. Cook on high for 2 to 3 hours, just long enough to cook the eggs.