Chicken Fried Rice in the Slow Cooker

INGREDIENTS:

2 boneless, skinless chicken breasts, diced

2 cups cooked rice (white or brown)

1 cup frozen mixed vegetables

1 onion, diced

2 cloves garlic, minced

3 tablespoons soy sauce

1 tablespoon sesame oil

2 eggs, beaten

Salt and pepper to taste

Green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

DIRECTIONS:

In the slow cooker, combine diced chicken, cooked rice, frozen mixed vegetables, diced onion, minced garlic, soy sauce, and sesame oil. Season with salt and pepper to taste.

Stir the ingredients until well combined.

Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the flavors are infused.

About 30 minutes before serving, heat a skillet over medium heat. Pour the beaten eggs into the skillet and cook, stirring gently, until scrambled and set.

Add the scrambled eggs to the slow cooker and gently stir to incorporate.

Serve the Chicken Fried Rice hot, garnished with sliced green onions and sesame seeds.