Is rice you make in the crock-pot still able to be called “Fried Rice”? I don’t know but I think this came out pretty good. You could easily switch this up and use chicken, ham, beef, or maybe shrimp. You could also make it without the meat and use brown rice for a healthier version. I happened to have a small pork roast leftover from Sunday’s dinner so I thought I would try to put this together. Warning, your rice is going to be a little mushy unless you can really watch the crock-pot. It’s a fine line between making the rice not mushy and having totally raw veggies and uncooked egg. You could also try this with a scrambled egg added instead of raw if you are at all worried about salmonella. Hope you enjoy! If you have a recipe you’d like to share please add your link below to our Whip It Up Wednesday Blog Hop or if you don’t have a blog, feel free to share an idea in our comments!
Linked up at What’s Cooking Wednesday and Creative Cooks and Crafters
Crock-Pot Pork Fried Rice
4 Cups Cooked Uncle Ben’s Converted White Rice
2-3 Pounds Pork Center Loin Roast Cut Up Into Small Chunks (Remove most of the fat and skin.)
2 Small Yellow Onions, Diced
8 Ounces Frozen Peas
1 Carrot Peeled and Diced
8 Ounce Can Water Chestnuts (Cut Up If Desired.)
Garlic Powder to Taste
Black Pepper To Taste
2 Eggs, Beaten
- Add all ingredients to crock-pot.
- Cook on low for 2-3 hours or until done.
- Add more soy sauce if desired.
If you prefer your veggies more tender, you can cook the peas and carrots and saute the onion. I like mine crunchy! I used a 6 1/2 quart crock-pot to make this.