Slow Cooker Fried Rice with Prawns

This Slow Cooker Fried Rice with Prawns is an easy, flavorful one-pot meal that brings all the delicious taste of classic takeout fried rice right to your kitchen with minimal effort. Tender jasmine rice slowly cooks in a savory blend of chicken stock, soy sauce, and oyster sauce, soaking up every bit of rich umami flavor. Sweet peas and corn add color and freshness, while juicy prawns are stirred in near the end to keep them perfectly tender. Fluffy scrambled eggs and fresh spring onions complete the dish, creating a satisfying meal that’s perfect for busy weeknights, meal prep, or family dinners. The slow cooker does all the hard work, leaving you with a hearty, restaurant-style fried rice that’s packed with protein, vegetables, and bold Asian-inspired flavors. Serve it on its own or pair it with dumplings, spring rolls, or a crisp cucumber salad for a complete meal everyone will love.

Ingredients

• 2 cups jasmine rice, rinsed
• 3 cups low-sodium chicken stock
• 400g raw prawns, peeled and deveined
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 cup frozen peas and corn mix
• 3 spring onions, thinly sliced
• 3 large eggs, lightly beaten

Sauce

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Optional Garnishes

• Extra sliced spring onions
• Sesame seeds
• Fresh cilantro
• Lime wedges

Instructions

1. Lightly grease the inside of your slow cooker with non-stick cooking spray.
2. Add the rinsed jasmine rice to the slow cooker and pour in the chicken stock.
3. Stir in the minced garlic, grated ginger, soy sauce, oyster sauce, and sesame oil until well combined.
4. Cover and cook on HIGH for 2 to 2½ hours or LOW for 4–5 hours, stirring once halfway through if possible, until the rice is tender and most of the liquid has been absorbed.
5. Add the frozen peas and corn mixture, stirring gently to combine with the rice.
6. Nestle the peeled prawns into the rice and cover again. Cook for an additional 20–25 minutes, or until the prawns are pink, opaque, and fully cooked.
7. Meanwhile, heat a small non-stick skillet over medium heat and lightly scramble the beaten eggs until just set. Break them into small pieces.
8. Gently fold the scrambled eggs into the slow cooker along with the sliced spring onions.
9. Taste and adjust the seasoning with extra soy sauce if desired.
10. Allow the fried rice to rest for 5 minutes before serving so the flavors meld together.
11. Garnish with extra spring onions, sesame seeds, and fresh cilantro for added flavor and color.
12. Serve hot with additional soy sauce, chili oil, or your favorite Asian-style dipping sauce.

Tips, Notes & Q&A

Can I use frozen prawns?
Yes! Thaw the prawns completely and pat them dry before adding them to the slow cooker for the best texture.
Can I use brown rice instead of jasmine rice?
Absolutely. Brown rice works well but requires additional cooking time and slightly more chicken stock.
Can I add more vegetables?
Yes! Diced carrots, bell peppers, mushrooms, edamame, or broccoli are excellent additions. Add firmer vegetables at the beginning and softer vegetables during the final 30 minutes of cooking.
How do I prevent overcooked prawns?
Always add the prawns during the final 20–25 minutes of cooking. This keeps them juicy and tender instead of rubbery.
Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the microwave or a skillet with a splash of chicken stock to keep the rice moist.
• Freezing is not recommended, as the texture of the prawns may become rubbery after thawing.

Servings & Nutrition

Servings: 6
Approximate Nutrition (Per Serving):

• Calories: 390
• Protein: 26g
• Carbohydrates: 42g
• Fat: 11g
• Saturated Fat: 2g
• Fiber: 3g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 185mg