Written by: Crock-Pot Ladies 5 Comments
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Who knew you could make Crock-Pot Pork Fried Rice? The trick is not to overdo and it shouldn’t take long since everything is mostly cooked.
Slow Cooker Pork Fried Rice
Is rice you make in the crock-pot still able to be called “Fried Rice”? I don’t know. But I think this came out pretty tasty!
You could easily switch this up and use chicken, ham, beef, or even shrimp. You could also make it without the meat and use brown rice for a healthier version.
I happened to have a small pork roast leftover from Sunday’s dinner so I thought I would try to put this together.
The recipe starts with leftover cooked rice (white rice in this recipe, but like I said you could use brown rice). So if you are planning on having rice for another meal earlier in the week go ahead and cook extra rice and stash it in the refrigerator for this recipe. Otherwise cook up some rice the day before and refrigerate it to use when you are ready to make this slow cooker pork fried rice recipe!
Special Diets
Gluten Free | Low Fat | Low Sugar
This recipe for Crock-Pot Pork Fried Rice is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Pork Fried Rice Recipe
Heidi Kennedy
Use up leftover cooked white rice in this fun take on Chinese pork fried rice made in your slow cooker! A great side dish to serve with any Asian inspired recipe.
4 from 9 votes
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Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Side Dishes
Cuisine Asian
Servings 8 Servings
Calories 320 kcal
Equipment
6 Quart Crock-Pot or larger
Ingredients
- 2 Pounds Pork Center Loin Roast (fat removed and cut into small chunks)
- 4 Cups Cooked White Rice
- 2 Medium Yellow Onions (peeled and diced)
- 7 Ounces Bean Sprouts
- 1 Large Carrot (peeled and diced)
- ¼ Cup Soy Sauce (use gluten free soy sauce if on a GF diet)
- 8 Ounces Canned Water Chestnuts (drained and cut up)
- 2 Large Eggs (beaten)
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Freshly Ground Black Pepper
Instructions
Add all ingredients to a 6 quart or larger slow cooker and stir to combine.
2 Pounds Pork Center Loin Roast –4 Cups Cooked White Rice –2 Medium Yellow Onions –7 Ounces Bean Sprouts –1 Large Carrot –¼ Cup Soy Sauce –8 Ounces Canned Water Chestnuts –2 Large Eggs –½ Teaspoon Garlic Powder –½ Teaspoon Freshly Ground Black Pepper
Cover and cook on LOW for 2 to 3 hours or until the vegetables and meat are cooked through and hot.
Taste and add more soy sauce, garlic powder and/or black pepper if desired.
Serve and enjoy!
Notes
If you prefer your veggies more tender, you can cook the bean sprouts and carrots and sauté the onion. I like mine crunchy! I used a 6 1/2 quart crock-pot to make this.
Nutrition
Calories: 320kcal | Carbohydrates: 33g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 491mg | Potassium: 646mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1577IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
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