Veggie Fried Rice

I really do enjoy using my crock pot year round, but especially during the fall and winter months. Nothing compares to warm, comfort food that has been cooking away while leaving you with minimal dishes to wash.

This dish is based off a favorite recipe I've shared before; chicken fried rice. I've been working hard to not waste any of our CSA veggies and it's hard when we're gone all day and a few nights a week I'm not home due to working a second job. The hubby is doing great preparing meals for our girls, but let's face it. He could care less about these darn vegetables, let alone know how to prepare many of them in a delicious way.

It turned out to be a great way for me to use up some broccoli, carrots and corn kernels plus it made for a nice lunch for me and the girls to take with us during the day. I love when that happens. You can easily prepare this on a weekend afternoon and then dish out small portions for the upcoming week. Stack the containers in your fridge and grab one as you're going out the door in the morning. It reheats nicely in the microwave or could be enjoyed cold.

Of course if you can't live without your meat, add some in there. Whether it's chicken, pork or beef; they all taste great. But I really do love this meatless version, I know we can all use that extra serving of veggies in our day. This is one painless way to do so!


Veggie Fried Rice

Ingredients:
2 cups cooked brown rice
1 cup chopped broccoli
3 carrots, peeled and diced
1/2 cup corn kernels
4 tbsp butter
1 egg, slightly beaten
pepper, to taste
2 tbsp soy sauce
2 tsp Worcestershire sauce
drizzle of honey

Directions:
Add all ingredients into a crock pot that has been lightly oiled. Stir well to combine. Cover with lid and cook on low for three hours. Make sure to stir a couple times while cooking. Season with additional soy sauce if needed when ready to serve.