Slow Cooker Fried Rice

By jsides

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. (I had a bit of asparagus, some carrots and peas)
• leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
• 1 egg (no shell. DUH!)
• sesame seeds for garnish (optional)

Details

Servings 1
Adapted from crockpot365.blogspot.com

Preparation

Step 1

You can use your leftovers to make fried rice.

The Directions.

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.

in the fridge instead of seventy-eight gazillion, which makes me happy.