Crockpot Vegetable Fried Rice Recipes

VEGETABLE FRIED RICE

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Vegetable Fried Rice image

Steps:

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

Ingredients

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

SLOW COOKER "FRIED" RICE

Who knew that you could make "Fried" Rice In The Slow Cooker? But you can, with awesome slow cooker side dish recipes like this one! Throw all your ingredients in your slow cooker, and soon you'll have a delicious Asian-inspired side!

Provided by LINDA BAILEY @miffed13

Categories Vegetables

Number Of Ingredients 11

Slow Cooker

Steps:

Heat oils in a large nonstick skillet over medium-high heat. Add rice and garlic; sautè 4 minutes or until golden. Cover and cook on HIGH setting 2 hours or until liquid is absorbed and rice is tender. Pour eggs over rice mixture.
Combine rice mixture, broth, and next 3 ingredients in a 4-quart slow cooker. Cover and cook on HIGH setting 45 more minutes or until egg is set. Stir in scallions, and serve with soy sauce.

Ingredients

1 tablespoon(s) dark sesame oil
2 tablespoon(s) olive oil
1 3/4 cup(s) uncooked converted long-grain rice
2 clove(s) garlic, minced
3 1/2 cup(s) chicken broth
(1) 3.4oz package(s) hot-and-sour soup mix
(1) 8oz can(s) sliced water chestnuts, drained
(1) 16 oz package(s) frozen baby corn and vegetable blend with green peas
2 large eggs, lightly beaten
6 - scallions, chopped
- soy sauce

VEGETABLE FRIED RICE

This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 11

Vegetable Fried Rice image

Steps:

Stir together soy sauce, vinegar, and sugar until sugar is dissolved. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set; transfer to a cutting board. Add remaining 1 tablespoon oil to skillet. Add carrot and cook, stirring, until softened, 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, 2 minutes. Add rice and cook, tossing, until warmed through, 2 minutes. Add spinach and cook until wilted, 2 minutes. Add soy sauce mixture and cook, stirring, until liquid is absorbed, 1 to 2 minutes. Coarsely chop egg and stir into rice.

Nutrition Facts : Calories 520 g, Fat 24 g, Fiber 4 g, Protein 14 g, SaturatedFat 4 g

Ingredients

1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
4 teaspoons vegetable oil, divided
1 large egg, lightly beaten
1 small carrot, thinly sliced
1 scallion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 clove garlic, minced
1 cup cooked rice, cold
1 cup baby spinach

CROCK POT RICE & VEGETABLE MEDLEY

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

Crock Pot Rice & Vegetable Medley image

Steps:

Heat oil in a large skillet over medium heat.
Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
Add sauteed veggies to slow cooker.
Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
Stir in the peas, peppers and lemon juice using a fork.
Cover and cook on high for 15 minutes until hot and peppers are tender.
Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley