Talk about comfort food. I remember ordering Chicken Fried Rice in college and sitting on the floor eating it with friends after a late night out. Now when I’m serving it at home, I truly appreciate all the flavors that go into it! Cooking with fresh ginger gives this dish a tangy freshness and mellow sweetness that make it an unforgettable cure to any fatigue.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, or a combination, cut into 1-inch cubes
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 cups jasmine rice
- 3 cups chicken broth
- 2 cups frozen peas and carrots, thawed
- 4 scallions, slivered
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Put the chicken in a medium bowl.
- In a small bowl, combine the soy sauce, vinegar, sesame oil, garlic, and ginger. Pour about half the soy sauce mixture over the chicken and toss to coat. Place the chicken over the bottom of the slow cooker.
- Spread the rice over the chicken and add the broth. Cover and cook on High for 2½ hours.
- Add the peas and carrots and the remaining soy sauce mixture and toss well. Cover and cook for 30 minutes more, or until the rice is completely cooked.
- Toss again before serving. Garnish with the scallions.
