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.



2h 10m


  • 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



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.


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.


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


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.