Slow Cooker Fried Rice with Prawns

Description

Slow Cooker Fried Rice with Prawns is a simple, hands-off twist on classic fried rice. Instead of stir-frying over high heat, the ingredients slowly cook together, allowing the rice to absorb savory flavors from garlic, ginger, soy sauce, sesame oil, and vegetables while the prawns remain tender and juicy. This recipe is perfect for busy weekdays, meal prep, or when you want a flavorful one-pot meal with minimal effort.

Preparation Time

Prep Time: 15 minutes
Cook Time: 2½–3 hours (High) or 4–5 hours (Low)
Total Time: 2 hours 45 minutes (High setting)

Servings

Serves: 4–6 people

Ingredients

Main Ingredients

1½ cups long-grain rice (rinsed)
3 cups low-sodium chicken or vegetable broth
1 lb (450 g) raw prawns, peeled and deveined
1 cup frozen peas
1 cup diced carrots
½ cup sweet corn
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger

Sauce

3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil
1 teaspoon rice vinegar
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon white pepper (optional)

Optional Add-ins

2 beaten eggs (stirred in during the final 20 minutes)
Mushrooms
Bell peppers
Baby spinach
Edamame
Chili flakes

Instructions

Step 1

Lightly grease the slow cooker with cooking spray or a small amount of oil.

Step 2

Add rinsed rice, broth, carrots, garlic, ginger, soy sauce, oyster sauce, sesame oil, vinegar, paprika, black pepper, and white pepper.

Step 3

Stir well to evenly distribute the ingredients.

Step 4

Cover and cook:

High: 2–2½ hours
Low: 4–5 hours

Cook until the rice is nearly tender.

Step 5

Add peas, corn, green onions, and prawns. Stir gently.

Step 6

Cook another 20–30 minutes until the prawns turn pink and are fully cooked.

Step 7

If using eggs, pour the beaten eggs over the rice during the last 20 minutes and gently stir.

Step 8

Fluff the rice with a fork.

Step 9

Taste and adjust seasoning with extra soy sauce, pepper, or sesame oil if needed.

Step 10

Serve hot with additional green onions and sesame seeds.

Chef’s Notes

Add prawns near the end to prevent them from becoming rubbery.
Rinsing the rice removes excess starch for fluffier grains.
Low-sodium broth and soy sauce help control salt levels.
Frozen vegetables can be added without thawing.
For the best texture, avoid lifting the lid frequently during cooking.

Tips

Use day-old cooked rice if adapting the recipe for a shorter cooking time.
Medium or large prawns work best.
Add a splash of lime juice before serving for freshness.
Garnish with chopped cilantro or parsley.
For extra umami, add a teaspoon of fish sauce.
If the rice becomes too dry, stir in a little warm broth.
Store leftovers in an airtight container for up to 2 days.

Nutritional Information (Per Serving)

Approximate values (based on 6 servings):

Calories: 330 kcal
Protein: 24 g
Carbohydrates: 36 g
Fat: 9 g
Saturated Fat: 1.5 g
Cholesterol: 145 mg
Fiber: 3 g
Sugar: 4 g
Sodium: 640 mg
Potassium: 380 mg

Health Benefits

High in Protein: Prawns provide lean protein that supports muscle maintenance and repair.
Good Source of Minerals: Prawns contain selenium, iodine, phosphorus, and zinc.
Balanced Meal: Rice supplies carbohydrates for energy, while vegetables contribute vitamins and fiber.
Lower Fat: Uses minimal oil compared to traditional fried rice.
Rich in Antioxidants: Garlic and ginger contain compounds that help support overall health.
Meal Prep Friendly: Makes convenient, balanced lunches and dinners.

Serving Suggestions

Steamed broccoli
Stir-fried bok choy
Asian cucumber salad
Kimchi
Spring rolls
Sweet chili sauce
Lime wedges
Sesame seeds
Fresh cilantro

Storage

Refrigerator: Store for up to 2 days in an airtight container.
Freezer: Freeze for up to 2 months.
Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture.

Frequently Asked Questions (Q&A)

1. Can I use frozen prawns?

Yes. Thaw them first and pat them dry before adding to the slow cooker.

2. Can I use brown rice?

Yes, but it requires more liquid and a longer cooking time, usually 1–2 hours longer depending on the variety.

3. Can I make it vegetarian?

Absolutely. Replace the prawns with tofu or extra vegetables and use vegetable broth.

4. Why add the prawns at the end?

Prawns cook quickly. Adding them near the end keeps them tender and prevents overcooking.

5. Can I use cooked rice instead of uncooked?

Yes. Reduce the broth to about ½–¾ cup and cook only until everything is heated through, adding the prawns near the end.

6. What vegetables work well?

Peas, carrots, corn, mushrooms, bell peppers, broccoli, spinach, edamame, and snap peas are all excellent choices.

7. How do I make it spicy?

Add chili flakes, chopped fresh chilies, sriracha, or chili garlic sauce to taste.

8. Can I prepare it ahead?

Yes. Assemble all ingredients except the prawns, refrigerate overnight, then start the slow cooker the next day. Add the prawns during the last 20–30 minutes.

9. Can I use shrimp instead of prawns?

Yes. Shrimp and prawns are interchangeable in this recipe; adjust the final cooking time based on their size.

10. What is the best rice to use?

Long-grain white rice, such as jasmine rice, provides the best fluffy texture. Avoid quick-cooking or instant rice, as it can become mushy in the slow cooker.