Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup Low Sodium Chicken Broth
  • 1 medium Yellow Onion, diced
  • 1 cup Carrots, diced small
  • 1 cup Frozen Peas & Corn mix
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 4 cups Cooked, chilled day-old white rice
  • 1/4 cup Soy Sauce (low sodium preferred)
  • 2 tablespoons Oyster Sauce (or vegetarian stir-fry sauce)
  • 1 teaspoon Sesame Oil
  • 3 large Eggs
  • 1 tablespoon Neutral Oil (canola or vegetable)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Scallions, sliced (for garnish)

Instructions:

  1. Place chicken breasts/thighs, diced onion, carrots, garlic, and grated ginger into the bottom of the slow cooker insert.
  2. Pour the 1/2 cup of chicken broth and the soy sauce/oyster sauce mixture directly over the chicken and vegetables. Do not stir yet.
  3. Cover the cooker. Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the chicken is fully cooked (internal temp 165°F / 74°C).
  4. Carefully remove the cooked chicken to a cutting board. Use two forks to shred it thoroughly. Discard any excess liquid remaining in the slow cooker.
  5. Return the shredded chicken to the slow cooker. Add the chilled, day-old rice and the frozen peas/corn mix. Stir everything gently until just combined, trying not to mash the rice grains.
  6. Cover and cook on HIGH for an additional 30 minutes to heat the rice through and evaporate any remaining moisture.
  7. While the rice is finishing, heat the neutral oil in a separate skillet over medium heat. Whisk the eggs lightly with a pinch of salt and pepper. Pour into the hot skillet and scramble quickly until just set. Chop roughly.
  8. Turn the slow cooker off. Stir in the scrambled eggs and the teaspoon of sesame oil. Taste and adjust seasoning if necessary. Garnish generously with fresh scallions before serving.