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Slow Cooker Beef Fried Rice Recipe

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3.8 from 152 reviews

This Slow Cooker Beef Fried Rice recipe combines tender beef stew meat with a flavorful soy-based sauce, mixed with peas, carrots, scrambled eggs, and rice. Perfect for an easy, hearty meal that requires minimal hands-on time and delivers delicious, savory flavors from the slow cooker.

Ingredients

Beef and Sauce

  • 2 pounds beef stew meat
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon sesame oil
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1 cup beef broth
  • ⅓ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon Worcestershire sauce

Fried Rice Mix

  • 3 cups cooked and cooled white rice
  • 1 (12 ounce) bag frozen peas and carrots
  • 4 eggs
  • 1 tablespoon butter
  • 3 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the beef: Place the stew meat into a 6-quart slow cooker, then season it with black pepper and garlic powder for enhanced flavor.
  2. Add aromatics and oil: Drizzle the sesame oil over the beef, then add diced onion and minced garlic on top to infuse the dish with savory aromas.
  3. Mix the sauce: In a separate bowl, whisk together beef broth, soy sauce, brown sugar, oyster sauce, and Worcestershire sauce until well combined.
  4. Combine and cook: Pour the prepared sauce mixture over the beef in the slow cooker. Cover and cook on LOW for 6–7 hours or on HIGH for 4–5 hours, until the beef is tender and flavorful.
  5. Scramble the eggs: About 30 minutes before serving, melt butter in a skillet over medium heat. Add the eggs and scramble until fully cooked, then set aside.
  6. Add vegetables and rice: Stir the frozen peas and carrots into the slow cooker. Then add the cooked rice and scrambled eggs, mixing gently to combine.
  7. Finish the flavor: Drizzle the remaining soy sauce and sesame oil over the mixture, stirring carefully to evenly distribute.
  8. Heat through: Cover the slow cooker again and cook for an additional 20–30 minutes until everything is heated thoroughly.
  9. Garnish and serve: Sprinkle sliced green onions over the completed dish just before serving for a fresh, vibrant finish.

Notes

  • Use cooked and cooled rice for best texture to prevent mushiness.
  • If preferred, substitute beef stew meat with flank steak or sirloin, but adjust cooking time accordingly.
  • Frozen peas and carrots can be replaced with fresh vegetables for a fresher taste.
  • For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mix.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/slow-cooker-beef-fried-rice-recipe/