Description
A hands-off, family-friendly version that delivers tender, well-seasoned chicken and fluffy grains with minimal active time — ideal for busy weeknights.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 600 g (4 cups) cooked, cooled day-old jasmine rice
- 120 ml (¼ cup) low-sodium soy sauce
- 30 ml (2 Tbsp) oyster sauce (optional)
- 30 g (1 oz / 6 cloves) garlic, minced
- 20 g (0.7 oz / 2 Tbsp) ginger, grated
- 150 g (1 cup) diced carrots
- 150 g (1 cup) frozen peas
- 15 ml (1 Tbsp) neutral oil
- 5 ml (1 tsp) toasted sesame oil
- 3 large eggs
- 240 ml (1 cup) low-sodium chicken broth
- 1 tsp (5 g) kosher salt (to taste)
- ½ tsp (1 g) white pepper (optional)
- 2 scallions, thinly sliced (for garnish)
Instructions
- Season chicken thighs lightly with kosher salt and place in the crockpot with minced garlic and grated ginger. Add chicken broth and soy sauce, then cook on low for 3 hours or on high for 1.5–2 hours until the chicken reaches an internal temperature of 74°C (165°F) and is easily shredded.
- Remove chicken to a cutting board and shred with forks; return the shredded meat to the crockpot and cook on high for 15 minutes to reduce excess liquid.
- While the chicken reduces, spread cooked, cold rice in a single layer on a rimmed baking sheet and heat a large skillet over medium-high. Scramble eggs with toasted sesame oil until just set, about 1–2 minutes; remove and set aside.
- Add diced carrots and frozen peas to the crockpot, then gently fold in the dried rice and scrambled eggs; set cooker to high and cook uncovered for 20–25 minutes, stirring every 7–8 minutes.
- Stir in remaining neutral oil, adjust salt to taste, and garnish with sliced scallions; serve immediately with additional soy sauce at the table.
Notes
For best texture, serve immediately. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg