We’re having Chinese Dumplings for dinner. Since those are very time consuming, I thought I’d try doing the rice this way, so I wasn’t dirtying up or juggling so many pans. I got the idea from Stephanie over at A Year of Crockpotting, but I changed a few things up to make the flavors more like my regular fried rice. I made mine a vegetable fried rice, but you could certainly add whatever kind of leftover meat you wanted. I’d stick with precooked stuff.
- 4 cups brown rice (I actually prefer making fried rice with brown rice–I like the nutty flavor)
- 1/4 cup egg substitute or 1 beaten egg
- 1 medium zucchini, diced
- 4 oz. mushrooms, diced
- 2-3 cups whatever other fresh/frozen veggies you have on hand (I had diced carrots, peas, half a bag of frozen stir fry veggies)
- 3 Tbsps light soy sauce
- 1 Tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 Tbsp Smart Balance olive oil spread
- green onions (as many as you like) sliced
- This is another one of those easy peasy recipes (see, I promised you those when I started this experiment). Mix the garlic powder, ground ginger, soy sauce, and sesame oil together.
- Add everything but the green onions to the crock pot and mix until fairly well combined.
- Cook on high 2-3 hours or low, 3-4 hours.
- Add the green onions and stir well.
The verdict–is still out on this one. I had a brain fart and apparently left it on WARM instead of LOW all afternoon, and when I cooked it on high while making the dumplings, it scorched a bit on the sides and, well, it just didn’t work out like I planned. The flavor was good, but the texture was all wrong. Too mushy. I’ll have to try a Do Over on this recipe before I declare it a yay or nay.
It was just me this week, but please spread the word about Thoughtless Thursdays! And just so you’re not left with one sort of apathetic recipe, Tip Nut has posted a Recipe Hit List of 12 Tempting Crock Pot Recipes.