Who knew you could make Crock-Pot Pork Fried Rice? The trick is not to overdo and it shouldn’t take long since everything is mostly cooked.
Slow Cooker Pork Fried Rice
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 tasty!
You could easily switch this up and use chicken, ham, beef, or even 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.
The recipe starts with leftover cooked rice (white rice in this recipe, but like I said you could use brown rice). So if you are planning on having rice for another meal earlier in the week go ahead and cook extra rice and stash it in the refrigerator for this recipe. Otherwise cook up some rice the day before and refrigerate it to use when you are ready to make this slow cooker pork fried rice recipe!
Gluten Free | Low Fat | Low Sugar
This recipe for Crock-Pot Pork Fried Rice is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Pork Fried Rice Recipe
- 6 Quart Crock-Pot or larger
- 2 Pounds Pork Center Loin Roast (fat removed and cut into small chunks)
- 4 Cups Cooked White Rice
- 2 Medium Yellow Onions (peeled and diced)
- 7 Ounces Bean Sprouts
- 1 Large Carrot (peeled and diced)
- ¼ Cup Soy Sauce (use gluten free soy sauce if on a GF diet)
- 8 Ounces Canned Water Chestnuts (drained and cut up)
- 2 Large Eggs (beaten)
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Freshly Ground Black Pepper
- Add all ingredients to a 6 quart or larger slow cooker and stir to combine.2 Pounds Pork Center Loin Roast –4 Cups Cooked White Rice –2 Medium Yellow Onions –7 Ounces Bean Sprouts –1 Large Carrot –¼ Cup Soy Sauce –8 Ounces Canned Water Chestnuts –2 Large Eggs –½ Teaspoon Garlic Powder –½ Teaspoon Freshly Ground Black Pepper
- Cover and cook on LOW for 2 to 3 hours or until the vegetables and meat are cooked through and hot.
- Taste and add more soy sauce, garlic powder and/or black pepper if desired.
- Serve and enjoy!
Hey Tara!! I grew up in MA!! I live in NH now but I was in search of a pork fried rice recipe and low and behold here you were! Too funny! Couple questions, does the pork really cook in 2-3 hours, I always cook my pork for a whole day? I don’t mind adding my rice towards the end so it doesn’t mush but how does the eggs work? Do you scramble them and add it to the mix? Sorry for the overload!
Lady Tara says
Hi there neighbor
I didn’t make that clear enough in my ingredient list sorry. The pork was cut up cooked pork (leftover from another meal). So yeah if you are using uncooked pork, you’re going to have to cook it longer but I wouldn’t say all day since it’s small chunks. Honestly, I wouldn’t recommend doing this with raw meat, just because I’d be afraid of the rice being mush for the time it takes you to cook the meat.
As far as the egg, yeah if you want to scramble it (don’t overcook) and adding in last half an hour. I would then cook the rice more like 2 hours with the meat and all but you may find the veggies are too crispy for your taste. This one is definitely a little more work but give it a try!
Believe it or not Soy Sauce actually has gluten in it. You might want to fix that and add ‘gluten free” soy sauce.
Lady Heidi says
Thanks Lisa…I have added the gluten free soy sauce to ingredients.