Fried Rice

Submitted by Juanita Cash

Fried Rice

4.49 from 43 votes
Serving: 4
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes


  • 2 c white rice
  • 3 c beef stock OR chicken stock
  • 4 tbsp peanut oil
  • 1 large brown onion
  • 4 cloves garlic
  • Handful chopped almonds
  • 2 eggs
  • 1 cup frozen vegies (corn carrot peas capsicum)
  • 1/2 cup chopped bacon
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce


  • Put stock in slow cooker set to HIGH.
  • Heat raw rice and oil in hot saucepan til rice gets golden brown constantly stirring ( 3 mins)
  • Add the veggies and 2 eggs stir for 1 min , then add to slow cooker and mix in with stock.
  • Cook bacon in fry pan til crispy add to slow cooker
  • Cook onion in fry pan until golden add the garlic, chopped up almonds, soy sauce, fish sauce and anything else you wish to add flavour then add it to slow cooker.
  • Cook on high for 1.5 hours WITH A TEATOWEL ?
  • Note by Slow Cooker Central: Original recipe stated 2 cups of stock but consistent feedback was it was a better outcome with 3 cups of stock so we have updated recipe accordingly

247 thoughts on “Fried Rice”

  1. Have made this twice now with 2 different size slow cookers and it wirked perfectly both times. It’s so easy and very tasty. Will be a regular.

  2. this smells amazing after all the ingredients are added to the slow cooker, i doubled some of the ingredients like the rice and the stock and veggies as we have a large family and the only alteration i did was add smoked paprika while frying the bacon, im in love with this site and the food, gone are the days where slow cookers are only intended for stews

  3. Just made this for the first time and was very happy. There’s just 2 of us and we had it as a side so I halved the recipe and it fit perfectly in the baby (1.5 L). I followed the recipe to the letter except the almonds. Delicious! And still have leftovers for lunch yummy.

  4. I love this recipe. I add more of the sauces as we like it strong and also add some frozen prawns to make it a main meal.

  5. This tasted just like the rice from Asian takeaways. I think my slow cooker is a bit old and slow, so next time will cook it for 3 hours. But other wise it’s perfect and will be making it again.

  6. Chrissy Seymour

    Just bought baby cooker today and this recipe was perfec to go with honey soy legs. Such easy instructions and delicious. Will be doing again and again. Thanks ?

  7. This is delicious! I prefer it over take away fried rice. Sometimes I’ll add left over chicken or a roast chicken and sweet Chilli sauce to it as well to make it a full meal

  8. I love this recipe! But have made a few adjustments.
    I use 3 cups of stock to 2 cups of long rice. I have added cooked diced chicken and also more vegetables including fresh chopped carrot. I don’t stir each layer in and once it’s in the SC with a teatowel under the lid don’t touch it! Let it do its thing. I cook on high for 2 hrs
    Hope this helps.

  9. I Love this dish so easy and it makes such a large amount so I freeze for use at a later date (I cryovac then freeze) then to heat I just put the bag in a saucepan with hot water, when hot open the bag and it comes out as good at when made fresh.

  10. Colleen Arnott

    Delicious dinner. I made the mistake of using low salt soy so added a dash of normal soy once in the plate. So yummy!

  11. Alterations low gi to the recipe, in Kambrook slow cooker:
    Basmati rice, 1 litre chicken stock low salt.
    Time: 2 hours in high, good mix around 1 hour. Then 0:30 in low.
    Served with finely shopped spring onion and beaten egg pieces on top.

  12. Wow! I was hesitant with the fish sauce. But didn’t want to alter the recipe as the reviews were promising! I found a less stinky one. Brand Poonsin. This dish did NOT disappoint. And looks exactly like the pic ?.

  13. Love this recipe, I use oyster sauce instead of soy which works well. Can’t seem to get the rice to brown though, even after more then 5 minutes. Tastes great

  14. Made exacty to recipe!
    Best rice ive ever made…
    Added extra soy at the end. Wont be making fried rice any other way. Big winner in our house

  15. Brilliant. The best fried rice I have ever made. Cant wait to try it again and start experimenting a little bit. Brilliant side dish. With some added proteins you could have this as a meal in itself!!

  16. Mary Biddlecombe

    This is fabulous & only limited by your imagination!
    I used 3 tablespoons olive oil & 1 sesame as I didn’t have peanut oil.
    I’ve used dried shiitake mushrooms (soaked before adding) prawns, Chinese sausage & more each time it gets better

  17. Fabulous recipe! Added Sesame oil with the other sauces and in the last half hour added fresh bean shoots. Love the almonds which give another crunch element.

    Definitely make again ?

  18. I made this for the first time yesterday after seeing all the reviews. It is delicious and the texture of the rice perfect, I will never make fried rice any other way thank you ?

  19. Made this for the first time yesterday after reading all the glowing reports… they were absolutely right!
    This is literally the only way I’ll make fried rice in future – it was that good!
    The flavours were spot on and the rice was fluffy and separated, not at all gluggy or sticky
    The only changes I made:
    I used 3 cups of chicken stock instead of 2 after reading comments here
    I added 1 tablespoon of sesame oil along with the other sauces
    I cooked it for around 2HRS HIGH
    That’s the way I’ll stick with in future as the result was perfection 🙂
    Cooked mine in a 3.5L slow cooker
    ps it also reheated well in the microwave in a couple minutes as I’d made mine earlier in the day so just reheated at dinner time

  20. Absolutely love this recipe. Was a hit with the whole family. Next time I’m going to add a little extra soy – personal preference!

    Easy to make. So much leftover for lunches too!

  21. I doubled thos recipe usong half white/half brown rice. Added an extra cup of stock and extra soy as i love soy, also used 2x chorizos instead of bacon as i had some asnd added spme capsicum. Will serve with chopped spring onions. Doubling the recipe added about 20mins onto the cooking time but its absolutely delicious. Not gluggy at all, which is how mine usually turns out. Very very yummy. Thankyou ?

  22. Yum! I added an extra cup
    Of chicken stock and some sesame seed oil! As per comments !!! It’s a hit and hubby taking it to work too!

  23. I made this recipe for the first time around 2 or so years ago. It’s delicious! I don’t do fried rice any other way now, and even my VERY fussy toddler loves it too. Always a winner in my household! Best fried rice recipe ever.

  24. This was the best fried rice i have ever made ..loved that I di dnt have to stand by like I normally would while making fried rice ..just do the first few steps then go outside play with kids or whatever come back in to perfectly cooked fried rice ..Will be doing it this way from now on

  25. Would I double it for a 6 ltr slow cooker? It sounds ( and looks ) delicious and I would love to give it a go! ?

  26. Best Fried Rice recipe ever! I made it last Saturday for a dinner party. I was a bit nervous lol as I hadn’t made it before but after reading all the reviews I decided to give it a go. It was devoured by all and everyone commented on the amazing flavours. Since made it two more times for the family. Also tastes even better heated up next day.

  27. Great recipe, was a definite winner. Quick and easy preparation and lovely flavour. I thought it tasted better than takeaway.
    I made it a second time using basmati rice and after 1.5 hours the rice was still crunchy. Added more water and cooked fora lot longer but rice was still firm. I wouldn’t use basmati again.

  28. My family loved this. I cooked mine as per Paulene’s adjustments in comments above and left out the almonds. It was the first time I used my 5L slow cooker from Kmart ($20) & I found that the rice was done in 40 mins on High. I stirred through a tin of pineapple pieces before serving.

  29. Daniela Nonkovic

    Made the Fried Rice everyone talks about and was pleasantly surprised how good it turned out 🙂

    Changes I made:
    -200g chopped ham (in lieu of bacon)
    -2 cups veg

    I did forget to add an extra cup of stock – some of the rice was a bit firm at the 1.5 hour mark so added 1/2 cup water. Next time I’ll add 3 cups of stock as recommended!
    I might also add more soy sauce next time as I like a bit more prominent flavour.

  30. I don’t have any any peanut oil, I have sesame; olive and canola oil, what would be the best substitute? And do I still use 4 tbsp if I’m substituting? Thanks

  31. Had this tonight with chicken & spicy plum sauce. Bloody beautiful- or as my 18 year old grandson has been saying sing he was two, tealicious!

  32. Love this recipe. Made it as per Pauline’s review. Last time added Chicken and made it a main meal. Will never make Fried Rice any other way. Always recommend this recipe to my friends. Great recipe Juanita !!!

  33. Heather Carmichael

    First time cooking Fried Rice. Nice and tasty. Used 3 cups of stock, peas instead of mixed vegies and cooked the egg and added at the end. Cooked 90 mins in Sunbeam Secret Chef. Will halve the recipe next time as it made quite a bit for 1. Thanks Juanita.

  34. Trying this recipe now, I’ve read all the reviews and hints/tips. I started out putting 3 cups of stock in the slow cooker, fried the rice off etc added everything to the slow cooker with the tea towel, just checked it and it’s dry and gluggy ? I’ve added an extra cup of stock and praying for the best. I have a feeling it’s not going to work out, it may be the quality of rice, it may be the slow cooker….. ?

  35. made this last night was a bit dry lol so next time will add more stock. I didn’t add almonds but did add chicken to make it a meal was a hit with my very fussy 11 yr old daughter who said she didn’t want it just wanted to try a little and ended up having a big bowl Haha

  36. I enjoyed the flavour of this recipe. As others have said, exactly like Chinese take-away! I added 3 cups of stock, an extra tablespoon of soy sauce (personal preference)and a teaspoon of sesame oil. I found that after 1.5 hours my rice was still firm and not all liquid had been absorbed. Another 20 mins and it was edible but still could have done with a little longer I think. This was in a 4.5 Litre cooker.

  37. Yum yum yum! So easy – I did use 3 cups of stock and stirred it half way through so the rice cooked evenly and it worked a treat! Best fried rice I’ve ever made ?

  38. I can’t eait to cook this but How long would you cook this on a low setting? My slow cooker does not have a big setting.

  39. Family and I really enjoyed this recipe. Only change was I added 3 cups of stock and cooked for 2 hours on high. A definite winner.

  40. Lovely, easy fried rice. Will be a keeper….

    It does make rather a lot for 2, so next time I will halve it and see how I go. We won’t mind eating fried rice for the next few days 🙂

  41. Fried rice was so easy to make taste so good didn’t have fish sauce so put extra soy sauce and put some prawn in with it yummy. Next time I will only put it on for hour as my slow cooker cooked it abite faster and some of the fried rice stack to the bottom. Thanks for the recipe will be cooking it again.

  42. Made this last night and it was the best fried rice i have ever partner raved about it all night !! a definite keeper!!

  43. I wouldn’t have believed it, but this is brilliant. Turned out perfect, delicious. As others have said, I will never make rice any other way again. This recipe is going straight to the pool room lol.

  44. Yum yum ! 1st attempt and was a hit.
    Used fresh veggies, 3 cups of stock and a tiny bit of sesame oil with worcester sauce, delicious.
    Will make again ?

  45. Feeling a little underwhelmed. Followed the recipe, took into account all suggestions but still ended up something pretty average. I did love the addition of the almonds though.

  46. Hi, sounds great. But two questions:
    Does it fit in the 3,5 l Slowcooker?
    Which sort of rice do you use?
    Greetings ftom Germany ?

    1. Hi
      I used long grain rice and I did do mine in a 3.5L cooker. Here is my review of what I did from further down the comments >> “Made this for the first time yesterday after reading all the glowing reports… they were absolutely right!
      This is literally the only way I’ll make fried rice in future – it was that good!
      The flavours were spot on and the rice was fluffy and separated, not at all gluggy or sticky
      The only changes I made:
      I used 3 cups of chicken stock instead of 2 after reading comments here
      I added 1 tablespoon of sesame oil along with the other sauces
      I cooked it for around 2HRS HIGH
      That’s the way I’ll stick with in future as the result was perfection ?
      Cooked mine in a 3.5L slow cooker
      ps it also reheated well in the microwave in a couple minutes as I’d made mine earlier in the day so just reheated at dinner time”

  47. I made this yesterday and it was my first time use of slowcooker. Turned out pretty good and was delicious

  48. This is my favourite fried rice dish. As Ive become more confident with it, I omit the fish sauce, add Chinese 5spice etc. I don’t add bacon but have added chicken. I find its a great one to begin with and is easily adapted to individual taste.


    UMMM WOW! Why have I only just found out about this (thanks to the facebook shares that’s how). Thank you. This was super amazing. Fried Rice in the slow cooker – really!? YES! Not gluggy, not sticky. Cooked to perfection. Only modification I did was as suggested – 3 cups of stock instead of 2. Mine actually was cooked in the 1.5 hrs. I would do a few other modifications for flavour (like less oil, more soy and maybe chinese five spice) but this recipe is the perfect base for fried rice in the slow cooker that actually works and is worth trying people. Loved it. And like others said re-heated great by the microwave.

  50. Cooked perfectly
    I ended up putting 3 cups of stock to 2 cups rice.
    Didn’t have bacon, so put leftover chicken in it.
    I also didn’t use any sauces as my step father is allergic. It was a bit dry, but still nice. I will put soy sauce in my personal bowl next time. I’d also probably use one more egg.

  51. Easy as and worked perfectly. Added 3 cups of stock as suggested in comments. Only needed 1 hr as I was using my big SC and it cooked fast.
    Oh and I’ll add more egg after it’s cooked next time, I LOVE excess egg in my rice. Great recipe.

  52. Fantastic recipe. After reading the reviews, I added 3 cups of chicken stock instead of 2 & left the almonds out. I made this to go with the sticky honey chicken my son made from this site. Will definitely make again.

  53. Omg this is so yummy. I doubled the recipe and used beef stock. I also added 500 grams of cooked chicken. Will definitely be making this again.

  54. Best slow cooker fried rice ever. I add one extra cup of stock and stir in cooked prawns at the end. My fussy kids love it. So easy!

  55. Very Important Message. Just adding to my previous review back in June/July 2019 – YES STILL LOVE IT. My first attempt was spot on perfect, but for some reason on my second attempt I stirred the mixture every half hour. WHAT A MISTAKE. So just making a note to help others if they are silly like me. DO NOT STIR THE MIXTURE EVER OR AT LEAST UNTIL 1.5 HOURS. As on my 3rd attempt it was perfect like my first attempt. Yum

  56. Best fried rice ever. I have tried many fried rice recipes but they never came close to take away fried rice. This is spot on. Love that I don’t have to pre cook rice. I follow the recipe but I add a bit more bacon because we LOVE bacon. Sometimes I don’t add the almonds just because. Give it a try you will not be disappointed.

  57. Doubled this recipe and added extra stock.
    Didn’t have fish sauce to added Worcestershire sauce instead. Tasted great!

  58. Amazing. I have never cooked fried rice mainly because I thought I could never get the right taste like the take -away shops. How wrong was I. I have wanted to make this for awhile. Plucked up the courage and OMG its amazing. Going to be making this more often. A quick and easy meal. The only thing I changed was 1cup of Chicken stock and 1 cup of Beef stock. Took the tea towel off for the last half hour of cooking so it wasn’t too dry.

  59. Made this yesterday. Followed the instructions. Used beef stock and added a touch not beacon then it said.
    Was yummy but not like take away fried rice at all, not even slightly. I ended up adding a little extra soy sauce to my plate as it was pretty bland too.
    Also I only cooked for an hour as it was ready and I left it for maybe 20 minutes after that with lid and power off to cool down and pack away and it had turned into mush.
    I would make this again but now know it’s just a very basic fried rice and I wouldn’t consider it anything special.

  60. Amazing recipe, I was very trepadasious as it didn’t compute in my brain how this could possibly work but I followed the recipe to the letter, just used carrots, peas and corn. It s smelled amazing and everyone loved It. Will be making again

  61. Followed the recipe to a tee and this was not good at all. The rice was rock hard and the dish was just a globby mess. Sorry pass

  62. Hi I would like to make this on the weekend to have as a side dish at a bbq. I am still experimenting with my slow cooker. I was wondering if I doubled the recipe will it require double the cooking time? Thanks

  63. Absolutely delicious meal, will never cook fried rice any other way. My two children 3 and 8 (fussy eaters) both came back for more!

  64. This was absolutely delicious and so full of flavour. I don’t think I will make friend rice the traditional way again. I used a Sunbeam 5.5l which runs a little hot, rice was ready in just over 1 hour.

  65. I’m keen to make this but i don’t understand how to add the egg. Do you whisk it up and put it in the pan with the frozen vegetables prior to adding it to the stock? Sorry – very new to this SC stuff!

  66. Cooked this last night… absolutely delicious… added prawns as well and was just nice. The flavors were amazing.

  67. I made this the other night but it was a bit dry. Any suggestions? I used the tea towel method. Should I perhaps turn it back a bit towards the end? I cooked it for 1.5 hours and used 3 cups of stock. Any suggestions?

  68. I have made this twice and both times it came out more like risotto than fried rice. Not sure what I did wrong

  69. Love this fried rice. I add an extra tablespoon of soy sauce and put fried chicken in it as well. So tasty and so easy to make. Just make sure you put the tea towel under the lid. I use basmati rice.

  70. Very nice, but I added extra soy and fish sauce, as it did taste a bit bland without it, didn’t add nuts either. I only did it for 1hr and it was nice and fluffy.

  71. Deanna Rankin

    I was a bit doubtful of doing this, but I a so glad I did. So yummo & now my new way to make fried rice. I added some cooked chicken to ours.

  72. This recipe is awesome! I only put a little bit of onion and Garlic because I don’t like it and used sesame oil instead of peanut oil, also added roast chicken and Brocoli. Loved it! And was plenty for dinner, heaps left for lunch tomorrow for hubby. Will definitely cook it again

  73. Shezz simpson

    This is next level amazing!
    I also added a splash of Maggie seasoning sauce to this. My toddler had two full bowls! Absolutely delicious.

  74. Tracey Davies

    Fried rice craving SOLVED ?? I modified recipe slightly as didn’t have peanut oil so used sesame oil 2TBSP & olive oil 2TBSP and mixed veggies
    (- capsicum) end result = delish Miss 17 loved it thank you for the fab recipe ??

  75. Lisa Bartlett

    I live in a small country town in SA, so not really any takeaway options except the pub, made this rice tonight to go with the Mongolian beef and WOW, its amazing, I don’t eat fish at all so no fish sauce but I put in sweet chilli instead, it was so delicious. Thanks Pauline and co

  76. Made this today. I used brown rice as didn’t have white rice 1 of my daughters loved if anyone has thought about using brown rice I recommend it. Dinner tonight is sorted with curried sausages.

  77. Carolyn Clarke

    Tried this fried rice today ,it was very tasty + I added chilli flakes . I will definately be making it this way again

  78. A great fried rice. Got 6 meals out of this and we are big eaters. Used hoisin sauce instead of oyster/fish saucce. Added extra bacon too. Would cook 30 minutes longer as some rice wasn’t cooked. Definitely worth cooking though.

  79. This is a staple in our house, I add some chicken to mine and my husband says it’s better than a takeaway!

  80. I did this with brown rice it took between 4-5 hours and 4cups of stock but it was well worth the wait ,

  81. I finally had the guts to try this and I’m kicking myself for waiting so long. The whole family loved it. My son who hates almost everything loved it. I might add some white pepper next time just for a slight kick. Its now going on the easy party food list. Love love love.

  82. Wow wow wow, what a fabulous recipe, it was absolutely delicious. It’s hard to cook for my fussy child who’s on the autism spectrum and the look on his face was priceless, he rated it a 20/10 , it was a huge hit with him and he wants me to make it again and again! Yum

  83. I have looked at this recipe soooo many times and thought Yeah,nah…bit the bullet today and just did it. Followed almost exactly,I just left out the nuts,personal preference only.

  84. Had both 16 year old take over the kitchen and prep this one last night. There are 8 of us so they doubled the recipe. Was so easy for them to do. A huge hit. Lots came back for seconds and it was all gone by the end of the night.
    Great recipe.

  85. I made this dish and it was absolutely delicious!!! I added shredded cooked chicken breast to mine to make it a main meal and it was a massive hit. I used 4 cups of stock instead of 3 cups, substituted the fish sauce for half a tablespoon of Worcestershire sauce and I added a tablespoon of Hoi Sin sauce.

    Will definit be making this again!!

  86. I had my doubts about how good this could possibly be- seriously- fried rice in a slow cooker? Well- that will show me! This recipe is hands down, mouth wateringly FANTASTIC. Everyone wants seconds, it is on high rotation in our house and is the best damn fried rice I have ever tasted. If you are sitting on the fence – get off it and get this cooking. You won’t regret it.

  87. I was expecting this to taste amazing after all the positive reviews! Not sure where I went wrong but this was so dry and tasteless that I had to throw the whole batch out!

  88. This is a hit in our home, so easy to make. I use up any left over veg, or that’s about to expire and experiment. We use vegeta instead of chicken or beef stock. Since there is only 2 of us and a baby atm I make the whole recipe and freeze in portions suitable for a side to make meal times even easier.

  89. Oh my, oh my! I can honestly say I had serious doubts about this recipe! Then I finally decided to try it, doubts disappeared the moment I took the lid off when it was cooked! One of the best fried rices I’ve ever had & so much you could do with it. A huge WINNER in our house! We love it ??

  90. This was nice & easy & good for a change. Lots of wriggle room here to use up vegetables &/ or leftover meat/ chicken. The eggs makes this more satisfying and the almond addition is great!
    Hubby liked it too & there’s a good deal left over.

  91. Made this tonight and it was a hit! The picky toddler ate some and the teen took some with her to work to eat on her break. Hubby said he would order it again haha. I used leftover roast lamb instead of bacon and it worked a treat!

  92. Soo good! I added chicken fried in sesame oil and prawns! Before serving I stirred through a mixture of oyster sauce, soy sauce and seasme oil!! Absolutely lovely!

  93. Chris Cherry ? everyone calls me Nanna which I love ??..l

    First time SC fried rice and it was amazing, followed the recipe to the letter and it was delicious ? even hubby loved it. Thank you Juanita.

  94. Made this today and loved it! I always seem to end up with gluggy fried rice but not this time! Id personally add more soy sauce but thats just personal preference! So easy to make! Mine was done in an hour!

  95. I have been wanting to make this for months but worried it wouldn’t turn out like my usual fried rice in a wok. It was beautiful!? The only thing I did different was added 1tbsp hoisin sauce , I used chopped cashews and also fried the bacon n onion in a little bit of sesame oil. It was fluffy, tasted almost like a special fried rice from a restaurant. Oh, I also added some prawns and a drained tin of bean sprouts ????? It made a tonne! would be great for feeding large groups.

  96. Absolutely amazing!! I was very hesitant to cook fried rice in the slow cooker but it came out perfectly – and approved by the whole family. Added a little Hoisin sauce as well to give it a touch more flavour. Will be a regular on my cooking rotation. Makes so much there is enough for left overs the next day too!

  97. Did this one in a 3.5 cooker it was ready ahead of time by around half an hour added more stock which equalled 4 cups added onion lightly fried with frozen mixed veggies around a cup full and 400g can of 4 bean nix rinsed to bulk out end of cooking will add a half can oF coconut cream Great Recipe ?

  98. Better than Chinese Take Away, by far the best I have ever had. I added raw prawns at the last 30 minutes. Give it a go you won’t be disappointed

  99. How easy was this to make! But sceptical regarding rice in the slow cooker but it was fantastic. Family loved it.

  100. I haven’t made this yet and was wondering if using low gi brown rice would make a difference in the recipe. I also want to make a vegetarian version of this so would vegetable stock be a bit milder flavour and what could I use instead of fish sauce. Thanks for you advice

    1. The vegetable stock would be fine. Fish sauce could be substituted for soy sauce.
      The change to brown rice would however change cooking times and potentially liquid needs. Unsure of these without testing so you’d have to keep an eye on it and adjust as needed 🙂

  101. We love this. Definitely a staple in our house come out perfect every time and not gluggy
    I change the peanut oil for olive oil as daughter has peanut allergy

  102. Wow.. so easy and a great dish either as a side or as a main IMO, would go with most meats etc… Cooked this today again for maybe the 8th time or so as Everyone loves it, and best of all being able to alter the flavour making everyone happy..

  103. The family wasn’t fussed on this recipe. I normally do fried rice a different way. The rice stuck to the edges so HIGH was too hot, the rice also wasn’t cooked enough so I had to add more liquid at the end, but that made it a bit gluggy, and no one even wanted to try it. My husband won’t eat it again and I don’t think my kids will either.

  104. This is not fried rice and its not even close to what it should be like. With all the good reviews i thought i would come and make this but it turned out tasting horrible. No taste and No fried rice about it. If you think this is better then Take away you all must be buying from horrible shops. What a shame fried rice should be fried at the end not socked in a slow cooker. if i could leave no stars i would.

  105. This is a go to side dish when we make homemade Chinese food. 2 adults & 4 teenagers in our household and there is never any left overs! I double the sauce to add more flavour and add a bit more stock powder. Perfect everytime.

  106. Thank you for sharing this perfect fried rice recipe. I used beef stock, medium grain rice, added some chilli flakes and then followed the rest of the recipe and I also cooked mine for 2 hours. Perfect flavour and not gluggy at all!

  107. I know I’ve only recently left feedback but I just wanted you all to know that it can also be cooked in a 2.5ltr slow cooker, the only change is to cook it for 3 hours. It fills the bowl when cooked leaving a 1cm gap between the rice and lid…..perfect!!!

  108. Tried & tested recipe. Always a favourite.
    Cooked this today with ingredients on hand. Used crushed (jar variety) garlic 3tsp in place of fresh cloves. Reduced stock to 2c chicken. Heated and browned ingredients in multi function cooker then switched to slow cooker setting on high 1.5h.
    I have been unwell recovering from surgery and not eating or cooking a great deal for the past 3w so hoping this will boost my appetite some home cooked slow cooking ! 🙂

  109. I’ve tried it twice and rice keeps coming out over cooked on bottom half and half cooked on top. Do others stir it every now and again perhaps?

  110. Amazing! My daughter said It tasted like the Chinese shop.
    I was hesitant to try it at first. I was never able to cook fried rice but this turned out perfect.
    For those of you saying it’s mushy maybe you need to fry the rice off for longer. I definitely did mine for longer than 3 mins.

  111. This recipe is so amazing – so easy to follow and delicious! I normally add Water Chestnuts, Bean Shoots and Mini Prawns plus I also cook up marinated chicken wings and add the meat to the fried rice once ready ?

  112. This is so popular with my teenagers that I make double! I get 2 slow cookers out and put a batch in each. I always add small prawns and a few extra eggs and quite often we serve it with a side of marinated wings. It’s the best fried rice and I won’t make it any other way.

  113. Recently made this for the first time and wow! I didn’t understand why you puts nuts in it, but trusted the recipe anyway, and I’m glad I did. Delicious! The texture difference is what sets it apart from other recipes.

  114. Used this as a base for tonight’s dinner. I used stir-fry veggies, pineapple, capsicum and ham in mine. Delicious! I did use 4 cups of chicken stock as my SC tends to run hot. Next time I will add more fish and soy sauce as we felt it was a little bland for our taste.

  115. Hi ? I just made this in my 5.5L Sear and Slow Cooker for 1.5 hours on high. It came out perfect ? I seared it all in the slow cooker, I didn’t use a saucepan. I changed the directions order to: 4, 5, 2, 3, 1 then 6. I did double the bacon and egg as I have big boys to feed. I also used 3 cups hot water and 3 teaspoons chicken stock. Thank you for the recipe ?

  116. I have made this recipe twice now, once to try it, 2nd time at Hubby’s request. Stove tope fried rice is a regular in our home, albeit he has never raved so much as he does over this recipe. I followed the recipe to the latter, cooked it in a 3.5ltr SC. No more stove top fried rice for us lol Gotta be a 5 out of 5

  117. 4 stars
    I was very pleasantly surprised with this dish I did not think it would be so nice
    I never changed anything stuck to the recipe …..thank you ?

  118. 5 stars
    I finally tried this recipe because I never believed it would work BUT I was wrong it seriously is delicious and so easy. followed the recipe above and it worked out perfectly and it made lots as well. thanks for this little gem of a recipe.

  119. Absolutely delicious. Easy to make and turned out perfectly.
    The grains of rice were fluffy & the flavour was just a tasty as fried rice bought from a Chinese takeaway.

  120. Gracious me! This was delicious! I halved the ingredients and made it in one side of my twin Westinghouse Slow Cooker with Sweet Chilli Pork Chops in the other. Thank you to Juanita for this recipe

  121. 5 stars
    Loved it. So easy to make & I added lots of extra veg to it. One question though, can it be frozen & if so for how long?

  122. Ruvae Harrison

    5 stars
    Wow Made this for the first time tonight exactly as the recipe. So yummy. Loved it. Will be definitely be making it again. ??

  123. 5 stars
    I was a little sceptical on this being amazing, but it really was! It would be easier in a searing SC, but this is going on the favourites list for sure!

  124. Maria Mihailidis

    5 stars
    This fried rice recipe is the best. Winner winner meal served with the sweet soy Asian chicken ?. Hubby wants this on repeat. So easy, full of flavour better than take away rice.

  125. This was yum.
    Instead of broth I used leftover juices from the BBQ Hasselback Chicken cooked the night before.
    Didn’t have fish sauce so just left it out.
    Had toasted almonds so used them instead of frying up some.
    Stirred the almonds and crispy bacon through at the end so they would maintain their crunch!

  126. Ruvae Harrison

    In answer to your question Paulene. Very slack Will be making it again this week. It is so yummy Thank you ????

  127. Maria Mihailidis

    5 stars
    Best fried rice recipe. This is the 2nd time making it. Never going back to the rice cooker fried rice again. Served up with the Oyster Asian Chicken and steamed ? yum ?????

  128. 5 stars
    I’ve done it a couple times, aged brown basmati the first time and white basmati the second- both scrumptious.

  129. 5 stars
    Wanted to try this for a while as I often cook fried rice. Was sceptical but after reading all the reviews I had to give it a go. Very surprised at the outcome!!!! Its really delicious. Luckily I checked after 1 hr because it was well cooked & stuck together. I had to give it a really good stir to fluff it up. I added spring onions. And just stirred in some cooked prawns when it was cooked. YUM. Thanks Paulene & all who gave feedback ?

  130. 5 stars
    I had wanted to try this recipe for a long time but was worried it wouldn’t be as nice as all the reviews said. I took the gamble and made it. It’s a fantastic easy way to cook fried rice like Chinese shops without the cost.
    Didn’t use fish sauce, put in extra soy sauce and it tastes fantastic. Hubby loves it too.
    Thanks Pauline you do a fantastic job for such great recipes ??

  131. 5 stars
    Whoa! I did not expect that! A houseful of critics telling me it couldn’t possibly work out as good as the wok version. Well folks, it’s every bit as good, or better! Will absolutely make this again and might throw in some shredded chicken or pork or cooked prawns towards the end.

  132. 5 stars
    One of my favourite slow cooker recipes. Easy to change the ingredients to suit your own preferences too… eg add chicken

  133. Have made this before and loved it!
    This time tried the low GI brown rice that Amanda asked about above. I had started with 3 c H2O, then got to thinking. Did some calculations based on normal white and brown rice microwave cooking compared to this sc recipe and decided on 4 1/2 cups stock. By then 1/2 hr of the 1 1/2 hr cooking time had passed ? but I just boiled up another 1 1/2c so I wasn’t adding room temp stock, then added another 1/2 hr time. So 2 hrs total. My Russel Hobbs 5.5 L runs hot so need to check before the new last half hour. Also because above Mellissa said her brown rice version used only 4 c H2O and took 4-5 hours expected it to need a lot more time.

    Stirred when 1/2 h left to go. Still a bit moist but not at all gluggy. Lid back on another 15 min and perfect!!

    So glad I can do it with low GI brown rice!!

  134. 5 stars
    Please add all the stars!
    I always forget to add the stars because I draft it once prepped and finalise once cooked when the stars are out of sight ??

  135. 5 stars
    The reviews are spot on this is better than takeaway.
    I cooked everything up in searer first then turned to SC before adding chicken stock (made with hot water).

  136. Elizabeth Menolotto

    5 stars
    Absolute winner! So appreciative to have found this dish. Is a staple when feeding a crowd now. The pre-frying of the rice on the stove helps the grains separate marvelously. And because it’s not using day-old rice like traditional fried rice I can keep left overs in the fridge for lunch or dinner in the following days. Recommend giving this one a go! I use my 3.5L cooker and add extra stock and stir if I feel it is drying out too much.

  137. 5 stars
    I made this tonight and thought it was great I used long grain rice and after reading the whole recipe I decided to meet in the middle and use 2.5 c stock which was perfect for us the only thing I will do differently next time is omit the fish sauce and reduce cooking time because since to pot was already dirty and full of flavour I heated the stock before I put it in the slower cooker with the other Ingredients this recipe will be my go to for a fried rice option moving forward thanks OP ?????

  138. 4 stars
    I made this last night. I was a bit doubtful – fried rice in the slow cooker. I definitely had a plan B. But what a surprise! It was absolutely delicious!
    I diced up leftover Christmas ham and added a little chicken breast, 1tbsp sesame oil 3 vegetable oil (its what I had). I think the rest was per the recipe. The almonds are a wonderful addition!
    I only have a multicooker and can now say the teatowel is fine with it, I just pushed the lid on but didn’t twist and lock. I think I might do a sliced egg omelet and add at the end though rather than mix through.
    And definitely 4-5 serves ?

  139. Maria Mihailidis

    5 stars
    1 cup rice
    1.5 cups chicken stock or vegetable
    2 Tablespoons peanut oil
    1 brown onion diced
    2 cloves garlic chopped fine
    2 eggs
    1 cup frozen vegetables
    1/2 cup bacon chopped
    1 Tablespoon fish sauce
    1 Tablespoon soy sauce, inuse low salt
    Follow directions to cook rice
    I was checking the rice after 1.5 hrs with the tea towel trick, still needed another 15 mins. Mine was cooked in the Westinghouse 2.5 litre slow cooker.
    Be mindful when cooking rice, as all slow cookers cook differently.
    So love this rice, I cook it often to accompany most of my Asian dishes ????

  140. 4 stars
    I have tried quite a few fried rice dishes at home. This recipe is easy and tasty as is though it’s easy enough to play with the flavours too

  141. This is the best fried rice recipe I’ve ever made. It never disappoints. The rice always turns out fluffy. Not oily or gluggy.

  142. 5 stars
    Better than takeaway didn’t disappoint again.
    3rd time making this recipe.
    Doubled everything with a tad more veg, added extra peas and some celery.
    Yielded 10 serves with same cook time as original recipe to perfection.
    YUM !!

  143. Tried this recipe, I had been cooking fried rice on stove top for over 40 years, as was a family
    favourite, have never done it that way since I tried this SC recipe, hubby loves it as do I

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