Slow cooker ‘fried’ rice

Try our slow cooker ‘fried’ rice for a convenient spin on the classic dish. This version is packed with veggies, bacon and tasty prawns. Serve with fried shallots, coriander and lemon wedges for extra crunch and flavour.

4

5m

2h 10m

Ingredients

  • 2 tbs vegetable oil
  • 1 large brown onion, finely chopped
  • 200g bacon rashers, trimmed, chopped
  • 2 garlic cloves, crushed
  • 80g pkt Lee Kum Kee Ready Sauce for XO Stir-Fry Rice
  • 1 cup (200g) long-grain rice
  • 2 cups (500ml) salt-reduced vegetable stock
  • 3 kaffir lime leaves, torn
  • 1 cup (120g) frozen peas, corn and capsicum, just thawed
  • 250g cooked prawns, peeled leaving tails intact, deveined
  • 4 Coles Australian Free Range Eggs, fried sunny-side up
  • Coriander sprigs, to serve
  • Fried shallots, to serve

Method

STEP 1

Preheat a slow cooker on high. Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 2 mins or until onion softens. Add bacon and cook, stirring, for 2 mins or until browned. Add garlic and cook for 2 mins or until aromatic. Stir in the stir-fry sauce and rice.

STEP 2

Transfer to the slow cooker. Stir in stock and lime leaves. Cover and cook for 2 hours on high (or 4 hours on low) or until the liquid is absorbed and the rice is tender. Add the vegetables and prawns and stir until heated through.

STEP 3

Divide the rice mixture among serving bowls. Top with fried egg and coriander. Season with pepper and serve with fried shallots.

Serve with lemon wedges

Dietary information

Dairy-free
Lactose-free
Nut-free
Peanut-free

Nutrition Information

Per Serve

Energy: 2383kJ/570 Cals (27%)

Protein: 32g (64%)

Fat: 28g (40%)

Sat fat: 5g (21%)

Carb: 44g (14%)

Sugar: 5g (6%)

Fibre: 6g (20%)

Sodium: 1632mg (82%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.