February 3, 2017
Happy Friday, Slow Cookerers!!
It is the 100th Day of School for my first grader today, which is VERY EXCITING.
So exciting maybe you were too wound up to fall asleep properly last night ...
I'm volunteering in the classroom today which means that tonight we are having The World's Easiest
Recipe.
CrockPot Fried Rice.
I love using whatever leftovers we have in the house to make up our Fried Rice.
If you've got odds and ends in Tupperware containers -- this is the time to use them all up and "repurpose" into a brand new meal.
This way it isn't simply
"leftovers."
;-)
serves 4 as a main course, up to 8 as a side
dish
2 cups leftover rice/quinoa (brown rice, etc. totally fine to use)
3 tablespoons butter
2 tablespoons soy sauce (LaChoy is gluten
free)
2 teaspoons worcestershire sauce (Lea Perrins in US is gluten free)
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (or 1/8 tsp iodized)
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
2 cups leftover meat, diced (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
1 egg (no shell.
DUH!)
sesame seeds for garnish (optional)
The Directions.
Use a 4 or a 6 quart slow cooker. Plop everything on in there together.
Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
The Verdict.
This tasted great! The kids were happy, and Adam happily ate 2 bowls.
Now I have one tupperware in the fridge instead of seventy-eight gazillion, which makes me happy.
Happy Friday!
