Crock Pot Fried Rice {Freezer-friendly meal}

fried rice (1)

Do you ever have one or two chicken breasts or one steak for leftovers? It’s not enough to feed your family, but oh it is if you combine it with a whole grain and some vegetables. You can freeze any leftover meat and designate it for this easy crock pot fried rice meal. You know me, it’s easy peasy and delicious! Veggie lovers can leave out the meat and pile in more fresh or frozen veggies if desired. Happy crockin’ freezer friends and happy Friday.

Ingredients:

  • 2 cups brown rice, uncooked
  • 1 T. sesame oil
  • 2 garlic cloves, pressed
  • 1/4 cup soy sauce, whisked with 3 T. cornstarch
  • 4 green onions, thinly sliced or 1/2 onion, finely diced
  • 2 carrots, juillened
  • 1/2 teaspoon black pepper
  • 5 cups water
  • 1 cup frozen peas, add the last cooking hour
  • 2 eggs, beaten and cooked like an omelette
  • 1 cup leftover cooked meat {optional}, add last cooking hour

Directions:

  1. Label a quart size bag with the cooking instructions:  Thaw 24 hours. Add five cups water. Crock 3 hours on high or until rice is done. Add peas, eggs and cooked meat the last cooking hour.
  2. Add the first eight ingredients and squeeze out air. Freeze.

A complete meal with very little prep. Or absolutely no prep if you’ve done your freezer cooking homework ahead of time. Try serving this hearty meal with simple Asian eggrolls, from your freezer, of course!

Have you tried fried rice from your crock pot lately?

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Comments

  1. Could you crock this on low for 6hrs?

  2. Jackie, I just made this tonight with the eggrolls and it was perfect. I didn’t make it in the crockpot, so I’m a tad confused about the directions you provided.
    Are the directions below accurate?
    1. Label a quart size bag with the cooking instructions, Add the first seven ingredients,
    (2 cups brown rice, uncooked +1 T. sesame oil+2 garlic cloves, pressed+1/4 cup soy sauce, whisked with 3 T. cornstarch+4 green onions, thinly sliced or 1/2 onion, finely diced+2 carrots, julienned+1/2 teaspoon black pepper), and freeze.
    2. Thaw 24 hours. Add five cups water. Crock 3 hours on high or until rice is done. Add peas, eggs and cooked meat the last cooking hour.
    Thanks so much! I love your site and your meals are delicious and a huge timesaver!

    • Mary,
      The directions are for a freezer meal prepped in a bag with the directions I normally write on the outside of the bag. I’ll look it over and try to modify for fresh crocking as well so readers won’t be confused. Thank you for your input. I’m glad you enjoy the recipes.

  3. You keep 5 cups of water in a bag in the freezer? Surely the water is added just before cooking? Unless it is needed to keep the other ingredients preserved? I’m with Mary. Confused.

    • You can do it either way. We usually add the water to the mixture before crocking. The water does help keep it preserved to keep away freezer burn for longer term storage.

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