Ingredients
1.5 lbs chicken breast, boneless
1 cup uncooked jasmine rice
2 cups mixed vegetables (carrots, peas, corn)
4 green onions (sliced)
3 tbsp soy sauce
2 tbsp sesame oil
3 garlic cloves (minced)
2 tbsp fresh ginger (finely chopped)
2 large eggs
Salt, to taste
Black pepper, to taste
Instructions
Chop vegetables, slice chicken, and mince garlic/ginger
Combine uncooked jasmine rice with soy sauce in a bowl
Place chicken in the crockpot, add garlic, ginger, salt, pepper, and sliced vegetables (excluding green onions)
Pour in the rice-soy sauce mixture, drizzle 1 tbsp sesame oil over everything
Cook on low for 3-4 hours until rice is tender and chicken is fully cooked
Beat eggs in a small bowl, add them to the crockpot with remaining 2 tbsp sesame oil
Mix gently and cook an additional 30 minutes until eggs are set
Sprinkle green onions just before serving
Notes
Use leftover cooked rice for better texture (adjust water/rice ratio accordingly)
Add frozen vegetables if fresh are unavailable
For vegan option: substitute chicken and egg with tofu/tempeh
Store leftovers in airtight containers for 3-4 days
Freeze portions for up to 3 months
- Prep Time: 20
- Cook Time: 180
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American-Asian
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 5670mg
- Fat: 16g
- Saturated Fat: 1.8g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg