I was looking over the "A Year of Slow Cooking" blog yesterday to try to figure out recipes for later this week that include vegetables. One of the recipes I saw was for fried rice--in the crock pot. Since I was planning on making fried rice anyway I decided to give it a try. My reasoning included 1) curiosity, 2) it's hot outside, and 3) my wok rusts and I don't know how to fix it and didn't really want to deal with it.
Thus I made the recipe here:
http://crockpot365.blogspot.com/2008/05/crockpot-fried-rice-recipe.html
I even mostly left it alone. I used a sweet onion (because that's what I have), went heavy on the soy sauce (I like it), and substituted lemon juice for Worcestershire sauce (because it's what I have and I know lemon juice works in fried rice). I also doubled the amount of egg. My meat was cut up chicken and my vegetables came from a mixed bag of frozen vegetables.
I actually had the chicken specifically for the fried rice, so that it wasn't left over. I had cut up and frozen it a while before. Since the recipe calls for cooked meat, I browned the chicken in the skillet before combining it with the other ingredients in my crock pot. The ingredients all fit, filling my crock pot between 1/2 and 2/3 full as per the recommendation. Since I wasn't stir frying the rice, I crumbled it up into pieces when I added it. I also beat the eggs before I added them. Then I put on the lid, put in on low, and walked away for 3.5 hours. By which I really mean, I waited 1.75 hours, stirred, replaced the lid, and ignored until the total time was up (going on the long side to make up for lifting the lid).
This turned out fairly well. I think I prefer the taste of making it in a wok, but the convenience was hard to beat. I prefer the eggs to not be mixed into the rice (easier in a wok) and I personally do not like so much pepper in my fried rice (although I've had some of a friends that had more, so this definitely depends on personal taste). It also stuck to the sides of my slow cooker, which is a bit hard to clean. I prevented some of this by stirring, but I think it would help to kind of use the butter to coat the inside a bit more. While this might not sound like a lot of good things, it turned out better than I expected (and not just because of low expectations). I am happy to have leftovers for lunch for the next few days. Overall, I think the second sentence of this paragraph sums things up fairly well.
Thus I made the recipe here:
http://crockpot365.blogspot.com/2008/05/crockpot-fried-rice-recipe.html
I even mostly left it alone. I used a sweet onion (because that's what I have), went heavy on the soy sauce (I like it), and substituted lemon juice for Worcestershire sauce (because it's what I have and I know lemon juice works in fried rice). I also doubled the amount of egg. My meat was cut up chicken and my vegetables came from a mixed bag of frozen vegetables.
I actually had the chicken specifically for the fried rice, so that it wasn't left over. I had cut up and frozen it a while before. Since the recipe calls for cooked meat, I browned the chicken in the skillet before combining it with the other ingredients in my crock pot. The ingredients all fit, filling my crock pot between 1/2 and 2/3 full as per the recommendation. Since I wasn't stir frying the rice, I crumbled it up into pieces when I added it. I also beat the eggs before I added them. Then I put on the lid, put in on low, and walked away for 3.5 hours. By which I really mean, I waited 1.75 hours, stirred, replaced the lid, and ignored until the total time was up (going on the long side to make up for lifting the lid).
This turned out fairly well. I think I prefer the taste of making it in a wok, but the convenience was hard to beat. I prefer the eggs to not be mixed into the rice (easier in a wok) and I personally do not like so much pepper in my fried rice (although I've had some of a friends that had more, so this definitely depends on personal taste). It also stuck to the sides of my slow cooker, which is a bit hard to clean. I prevented some of this by stirring, but I think it would help to kind of use the butter to coat the inside a bit more. While this might not sound like a lot of good things, it turned out better than I expected (and not just because of low expectations). I am happy to have leftovers for lunch for the next few days. Overall, I think the second sentence of this paragraph sums things up fairly well.
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