Meatless Monday: Slow Cooker Fried Rice

After weeks of cooking on autopilot, I finally made it a point to try some new recipes this weekend. I have a refrigerator full of leftovers and a freezer full of food. I may never have this much food to hand again. Or at least for the foreseeable future.

Having had leftover rice, which I seem to always end up throwing out, I put out a call on Twitter for what to do with it. I got many, many good suggestions, most of which I’m sure I will use at some point. Saturday, however, became slow cooker day, so this recipe (h/t @TwinMamaTeb) won the day.

Slow Cooker Fried Rice
adapted from A Year of Slow Cooking

2 cups leftover rice
3 Tbsp butter
2 Tbsp soy sauce
1 Tbsp sweet and sour sauce
black pepper (a pinch or to taste)
1 cup vegetables, whatever you have to hand (I used 1/2 cup frozen peas, and 1/2 cup fresh diced carrots)
3/4 to a whole block of extra firm tofu, lightly drained and cut into 1-inch pieces
1 egg

Here’s the best part: Throw all the ingredients into a slow cooker. Mix it up. Turn the slow cooker on high for two hours.



Honorable mention goes to @AbbyKuftic, who suggested arancini, which I had to look up. Arancini is Sicilian for “little orange”, which is what these deep fried rice balls end up resembling. They call for Arborio rice rather than plain white rice. So I’m going to cook up a batch of risotto. I might try this recipe for Easter Day if I have the time!

What do you do with leftover rice?